Baking

Bishop’s Bread

    Well, in an attempt not to hover over my incubator, I’d like to share a simple recipe with you that is delicious and quick.  There seem to be two schools of thought as to what Bishop’s Bread is: Some Bishop’s Bread resembles a fruitcake with dried fruit and nuts, and other recipes are like the one that follows, a simple cake with a crumb topping.  I tried to find the history of this recipe for you, but alas, was unsuccessful.  Nevertheless, here is the recipe.  To be honest, I don’t even remember where I found it:

Bishop’s Bread

2 ½ c. flour; ½ t. salt; 1 ¼ c. packed brown sugar; 1 t. cinnamon; ½ c. butter; 1 t. baking powder; ½ t. baking soda; 1 egg; ¾ c. buttermilk or sour milk (Sour milk: milk + ½ t. vinegar; I use apple cider vinegar)

Preheat to 375°.  Combine the flour, salt, sugar, and cinnamon.  Cut in butter until the mixture is a consistent texture.  Reserve ¾ c. for topping.  Add baking powder and soda.  Beat in egg and buttermilk.  Turn into two greased 8-inch square pans. Sprinkle with reserved 3/4 cup topping.  Bake at 375° for 25 minutes. Serve warm with butter, tea, or coffee.

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