An odd thing happens when you add a persimmon and some flax seeds to the white bread recipe above. The bread becomes even more moist and flexible. It also becomes a little orange, which makes it look fancier.

Persimmons are wonderful fruits just to eat by themselves. The Fuyu persimmons (the squarish ones) can be eating crispy, like an apple, and can be packed in a lunch. The native American persimmons must be eaten when they go "mushy", or they will pucker your mouth in a very strange way. Which would probably make a pretty cruel practical joke. Milk stops the reaction, by the way. Of course, I can't have milk, so I'm not going to try it!

However, both types of persimmons, when added to hot water, make a super-thick gel. This principle makes them good for making cookies, muffins, a kind of thick pudding, and here, bread!

Other vegies can also be used in bread to add moistness and fiber. Cooked carrots, sweet potatoes, peas, green beans, can all be used. It's a great use for leftovers.

Flax meal, or the water from boiled flax seeds, adds a different gel, which is also very useful in gluten-free baked goods. It's often used as an egg replacer. The flax meal also adds fiber and gives a "whole grain" look to the bread.