CHEF JEFF — ONE BYTE AT A TIME: Bishop’s BreadBishop’s Bread is a quick bread that had its beginnings on the 19th-century American frontier.
By: Herald Staff Report,
Bishop’s Bread is a quick bread that had its beginnings on the 19th-century American frontier, when settlements often were visited by traveling clergymen.
2½ cups flour, plus some to coat pans
1¾ cups firmly packed brown sugar
1 teaspoon cinnamon
1½ teaspoon salt
½ cup (1 stick) butter
½ cup chopped nuts
1 teaspoon baking soda
1 cup buttermilk or sour milk
2 eggs, beaten
1 cup raisins, currants or other dried or candied fruit
Heat oven to 350 degrees. Grease and flour 2 loaf pans.
Combine flour, brown sugar, cinnamon and salt in a mixing bowl. Cut in butter until mixture resembles coarse meal. Stir in nuts. Remove ½ cup of mixture. Set aside. Mix baking soda into remaining flour mixture, then beat in buttermilk and eggs. Stir fruit into batter just enough to moisten. Scrape batter into prepared pans. Sprinkle with reserved flour mixture. Bake about 35 minutes, until loaves test done. Remove from pans and cool.
Yield: 2 loaves, 12 slices each.
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