Bishop Bread Recipes

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.

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.

Steps:

• 1. Preheat oven to 375-degrees. Grease a 9"x13" baking dish. Set aside.
• 2. With mixer, combine flour, brown sugar, and salt. Cut in shortening with a pastry blender until it resembles the texture of coarse meal. Set aside 3/4 cup of this mixture in a small bowl to use as the topping.
• 3. Add baking powder, soda and cinnamon to the bowl and mix. Stir in milk, vinegar and egg until mixture is smooth.
• 4. Pour batter into the prepared pan and sprinkle with the reserved crumb topping.
• 5. Bake for 25 minutes, or until golden. Allow to cool in pan before cutting into 3"x2" squares. Serve warm or at room temperature.

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.

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.

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.

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!

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.

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.

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.

Steps:

• 1. Adjust an oven rack to the center position and preheat the oven to 325°(350° at 8,000 feet). Grease and flour a 4"x9"(±) loaf pan. For easier extraction of the finished loaf, place a doubled-over strip of aluminum foil (about 6"x12") in the loaf pan with its ends laying over the sides to use as a cradle to lift the loaf out.
• 2. In a large bowl, whisk together the flour, baking powder and salt. Stir in chocolate chips, nuts, dates and cherries.
• 3. In small bowl, whisk together the eggs and sugar until they are well combined. Using a wooden spoon, stir these wet ingredients into the dry ingredients. Spoon the batter into your prepared loaf pan and smooth the top. Bake for 1 hour 15 minutes. Allow the loaf to cool in the pan for at least 10 minutes before removing it. If possible, store the loaf well wrapped for 1 to 2 days before slicing

Steps:

• 1. Mix together flour, sugar, salt and butter til crumbly. Measure and set aside 3/4 cup of this mixture.
• 2. To the remaining mixture, add the baking powder, soda, cinnamon, egg and buttermilk. Beat til batter is smooth.
• 3. Spread batter in greased 8 inch square pan. Sprinkle 3/4 cup reserved mixture on top. Bake at 350 for 50 to 60 minutes or til wooden pick inserted in center comes out clean. Cool ten minutes. Cut and serve warm
• 4. Serves 9 to 12 Crème de Colorado