Bishop Bread Food

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

Steps:

• Heat oven to 350*. Grease and flour 2 loaf pans (8x4).
• Combine 2 1/2 cups flour, brown sugar, spices and salt in a mixing bowl. Cut in butter until mixture resembles coarse meal. Stir in nuts. Remove 1/2 cup of the mixture and 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, and sprinkle with reserved flour mixture. Bake about 35 minutes, until loaves test done with a toothpick. Remove from pans and cool on a rack.

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:

• Preheat oven to 325 degrees.
• Separate the eggs.
• Put the yolks in one bowl of your Kitchen Aid.
• Put the whites in another bowl.
• Whip egg whites until stiff peaks form.
• Set Aside.
• Beat yolks in the other bowl, add the rum or brandy, and sugar. Beat to combine.
• Add the flour, salt and baking powder. Beat to combine.
• By hand, fold in the stiffly beaten egg whites. Be sure to incorporate and get all the dough from the bottom mixed inches.
• Add the fruit and nuts and mix well.
• Divide evenly into 4 small bread loaf pans that have been greased.
• Flatten with the spatula.
• Bake at 325 deg. for one hour.
• Let cool and wrap in foil and store in ziploc bags or freeze.

BISHOP BREAD

Steps:

• Heat oven to 350°F.
• Grease and flour a 9 x 5-inch loaf pan, set aside.
• In a large bowl, beat sugar, shortening, eggs and vanilla until light and fluffy.
• Beat in bananas.
• Stir together flour, baking powder and salt.
• add to banana mixture.
• Stir just until dry ingredients are moistened.
• Fold in the chocolate pieces and 2/3 cup of the peanuts.
• Pour batter into prepared pan.
• sprinkle with remaining peanuts.
• Bake in a 350°F oven for 60 to 70 minutes or until toothpick inserted in center comes out clean.
• Cool in pan 10 minutes.
• Remove from pan and cool on wire rack.
• ALTERNATIVE:.
• For mini-loaves, prepare batter as above.
• Grease and flour 8 mini-loaf pans (4 1/2-inch x 2 1/2-inch x 1 1/2-inch).
• Pour 1/2 cup batter into each pan and sprinkle with chopped peanuts, about 2 teaspoons per loaf.
• Bake in a 350°F oven for 25 to 30 minutes or until toothpick inserted in center comes out clean.
• Cool in pan 10 minutes.
• Remove from pan and cool on wire 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.

SWEET BISHOP'S BREAD COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F.
• Grease with vegetable shortening, the sides and bottom of an 8-inch by 8-inch square baking pan.
• In a medium mixing bowl, thoroughly combine the flour, brown sugar, and salt.
• With a pastry blender or a fork, cut the butter into the flour-brown sugar mixture until the mixture resembles coarse crumbs (as if you were making pie dough). Measure and set aside 3/4 cup of this flour-brown sugar-butter mixture.
• To the remaining flour-brown sugar-butter mixture (not the 3/4 cup mixture that you set aside), thoroughly stir in the baking powder, soda, and cinnamon.
• Add the beaten egg and buttermilk or sour milk; beat until the batter is smooth.
• Pour batter into prepared pan and spread evenly.
• Sprinkle 3/4 cup reserved crumb mixture evenly over the top of the batter.
• Bake at 350 degrees for 50 to 60 minutes or until a toothpick inserted in the center of the coffee cake comes out clean. (TO BE ON THE SAFE SIDE, check the cake for doneness after its been in the oven for 40 minutes).
• Cool 10 minutes on a wire cake rack.
• Cut the coffee cake into 9 squares, each square being slightly under 2 and 3/4 inches in width and slightly under 2 and 3/4 inches in length.
• Serve warm.

BISHOPS BREAD

Steps:

• 1. In large bowl: sift flour with baking powder & salt. Stir in chocolate chips, nuts, dates & cherries until are all well coated.
• 2. In medium bowl: beat eggs well; gradually beat in sugar. Fold into the flour mixture.
• 3. Line the bottom of a loaf pan with wax paper & grease the sides well. Pour mixture in pan & smooth out
• 4. Bake: 325 degrees for 1 1/2 hours or until toothpick comes out clean.

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.

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.

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 - A CHRISTMAS FAVORITE

Steps:

• Prehead Oven to350°.
• Mixture 1.
• In mixing bowl, beat egg with electric mixer for about 1 minute.
• Add sugar, oil, and vanilla to the egg. Beat well.
• Blend in the buttermilk.
• Mixture 2.
• In another bowl sift together the flour, soda, and salt.
• Add pecans, cherries, raisins or dates, and chocolate chips. Blend gently - Careful not to mash the cherries.
• Combine Mixture 1 and Mixture 2. Blend gently - Careful not to mash the cherries.
• Pour the batter into a greased and floured 9x5-inch loaf pan.
• Bake in preheated 350° oven for 1 hour, or until a wooden pick or cake tester inserted in center comes out clean. (If cherries weren't drained well enough, the excess moisture will increase baking time).
• Let bread cool in pan for 10 minutes then remove to a rack to cool completely.