Bishopsbread Recipes

BISHOP'S BREAD

Steps:

• In a large bowl, beat sugar, eggs and extracts. In another bowl, combine the flour, baking powder and salt; stir in almonds, walnuts, dates, cherries and candy bar. Stir into egg mixture until blended., Pour into a greased and floured 9x5-in. loaf pan. Press down firmly to eliminate air spaces. Bake at 300° for 2 hours. Cool for 10 minutes before removing from pan to a wire rack.

BISHOP'S BREAD II

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 9x5 inch loaf pans.
• In a large bowl, cream together the margarine and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition.
• In a separate bowl, sift together flour, salt and baking powder. In a third bowl, combine the buttermilk, baking soda, vanilla extract and maraschino cherry juice.
• Stir the milk mixture and flour mixture alternately into the egg mixture until a soft batter is formed. Fold in cherries, chocolate chips, dates, coconut and pecans. Pour batter into prepared pans.
• Bake in preheated oven for 90 to 120 minutes, until loaves are firm and a toothpick inserted into the center of each loaf comes out clean.

BISHOP'S BREAD I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x5 inch loaf pan.
• Beat egg in mixing bowl until frothy. Add sugar, oil, and vanilla. Beat to blend. Mix in buttermilk.
• In another bowl measure the flour, soda, and salt. Stir to mix well. Add walnuts, cherries, raisins, and chips. Mix together. Add all at once to liquid batter. Stir only until just combined. Pour the batter into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 1 hour or until bread tests done. Let bread stand for 10 minutes then remove from pan and let cool on a rack.

BISHOP'S BREAD

Steps:

• Mix first three ingredients.
• Add nuts, fruit and chocolate and mix lightly.
• Beat eggs and sugar together and stir into first mixture.
• Line a 9” x 5” x 3” loaf pan with brown paper; butter paper.
• Pour in mixture.
• Bake in slow oven (325°F.) about 1 hour and 15 minutes.
• Turn out on rack to cool.
• Bread is best if stored, well-wrapped, for a day or two before slicing.

BISHOPS BREAD

Steps:

• Preheat oven to 325.
• Grease well a bread/loaf pan.
• If not the non-stick kind, line the bottom only with 3 layers of waxed paper and then grease.
• Into bowl mix flour, baking powder, and salt; then stir in chocolate chips, walnuts, dates and cherries until well coated with flour.
• In large bowl, beat the eggs well; then gradually beat in sugar.
• Fold in the flour mixture and mix well (this will be stiff) and pour into greased pan.
• Bake 1 1/2 hours or until cake tester come out clean.
• Cool in pan.
• Wrap in foil when removed from pan and store at room temp.
• Slice, serve and enjoy!
• This is much better the next day!

CHRISTMAS BISHOP'S BREAD

Steps:

• Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla., In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Fold in chocolate chips, raisins, pecans and cherries., Transfer to a greased 9x5-in. loaf pan. Bake 65-75 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack., In a small bowl, mix glaze ingredients until smooth. Drizzle over warm bread.

BISCHOFSBROT (BISHOP'S BREAD)

Steps:

• Cream the butter and one-half cup of the sugar. Slowly add five of the egg yolks and blend thoroughly. (The remaining egg yolk may be saved for another use, or discarded.) Add the lemon and orange rind.
• Beat all six egg whites with the remaining sugar until stiff. Add to the mixture.
• Add the raisins, almonds, chocolate bits and flour. Lightly butter a 10-inch-by-3-inch-by-5-inch loaf pan and sprinkle with flour.
• Bake at 350 degrees for 50 minutes. The bread is done when no imprint is left when finger-tested in the center.
• Cool the bread on a rack and decorate with powdered sugar and almonds.