BISHOP'S BREAD
This bread is packed with cherries, chocolate and nuts. I give away many loaves at Christmas. -Yvonne Wheeler, Minneapolis, Minnesota
Provided by Taste of Home
Time 2h15m
Yield 1 loaf (16 slices).
Number Of Ingredients 12
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.
Nutrition Facts : Calories 320 calories, Fat 15g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 225mg sodium, Carbohydrate 43g carbohydrate (28g sugars, Fiber 3g fiber), Protein 7g protein.
BISHOP'S BREAD
This makes 2 small loaves, 12 slices each. Chocolate chips (1/2 to 1 cup) can be added to the fruit.
Provided by CJAY8248
Categories Quick Breads
Time 45m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 170.4, Fat 6, SaturatedFat 2.9, Cholesterol 26.1, Sodium 223.1, Carbohydrate 27.3, Fiber 0.9, Sugar 15.4, Protein 3
BISHOPS BREAD
This is a Christmas tradition in my family. My mom got the recipe out of a church cookbook in the 50's. I usually make 3 loafs at a time. It is wonderful! Even those who hate fruitcake love this!
Provided by Bekah
Categories Quick Breads
Time 1h50m
Yield 1 Loaf
Number Of Ingredients 9
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!
BISHOP'S BREAD II
Great for gifts. Make ahead and freeze for later. Rich and tasty!
Provided by Lovesmurfs
Categories Bread Quick Bread Recipes
Time 2h20m
Yield 24
Number Of Ingredients 14
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.
Nutrition Facts : Calories 506.9 calories, Carbohydrate 71.4 g, Cholesterol 31.4 mg, Fat 25.1 g, Fiber 5.1 g, Protein 6.3 g, SaturatedFat 8.1 g, Sodium 302.1 mg, Sugar 46 g
BISHOP'S BREAD
A neat little bread recipe from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Quick Breads
Time 40m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350F and grease a 5 x 9" pan.
- Beat egg whites to stiff peaks; set aside.
- Beat yolks until light and lemon-colored; add sugar and vanilla and beat well.
- Sift dry ingredients together and stir into egg mixture.
- Add nuts and raisins.
- Fold in egg whites and pour into prepared pan.
- Bake for 20 minutes.
- While still hot, sprinkle confectioners' sugar over the top and cut into squares.
Nutrition Facts : Calories 349.6, Fat 11.8, SaturatedFat 1.5, Cholesterol 105.8, Sodium 222.9, Carbohydrate 55.1, Fiber 3.1, Sugar 36.9, Protein 9.1
BISHOPS BREAD
My mom use to make this all the time when I was a child. Now this is one of my favorite breads to make. I have many traditions, this bread is one of them that I make every year for Christmas gifts. It is a bread that can be made any day of the week besides give as gifts.
Provided by Lori-Jo Wahl
Categories Breads
Time 2h
Number Of Ingredients 9
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.
CHRISTMAS BISHOP'S BREAD
Packed with cherries, chocolate and nuts, this delectable quick bread has become a Christmas family tradition.
Provided by Taste of Home
Time 1h20m
Yield 1 loaf (16 slices).
Number Of Ingredients 15
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.
Nutrition Facts :
BISHOP'S BREAD
I got this recipe from my mother-in-law - she said it's very old, she thought she got it from a magazine in 1965. She said she'd probably add more dates and pecans the next time she made it, but I think I'll add more chocolate chips!
Provided by bunkie68
Categories Quick Breads
Time 1h45m
Yield 1 loaf
Number Of Ingredients 9
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.
Nutrition Facts : Calories 4458.8, Fat 152.4, SaturatedFat 51.2, Cholesterol 852.7, Sodium 4263.4, Carbohydrate 710.5, Fiber 48.4, Sugar 440.3, Protein 89
BISHOP'S BREAD
I received this recipe many years ago from a Home Economics teacher. It is very good and I make it every year.
Provided by adopt a greyhound
Categories Breads
Time 1h30m
Yield 4 small loaves, 36 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 225.4, Fat 12.5, SaturatedFat 1.8, Cholesterol 23.5, Sodium 46.8, Carbohydrate 26.3, Fiber 2.6, Sugar 20.4, Protein 4.1
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.
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