Bishop Bread Recipe
Updated: May 22, 2021
I found this recipe in an old hand written binders. It's an interesting sweet bread recipe. I have used it to make grilled cheese with prosciutto. The combination of sweet, salty and savory in one bite with a cup of corn soup, just makes me happy! You can also cut it into cubes then roast the cubes in the oven to make croutons or serve it as a sweet bread the next time you host a brunch gathering.
2 1/2 cups all- purpose flour
1 1/4 cups light brown sugar
1/4 teaspoon salt
4 ounces butter
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
2 eggs well beaten
3/4 cup buttermilk
1/2 cup plus 2 tablespoons bread crumbs
Yield: 1 loaf
Prep Time: 30min
Cook Time: 45 min
Heat oven to 350°F.
Grease a loaf pan.
Mix flour, sugar and salt into the bowl of a food processor, and pulse to mix. Add the butter a little at a time, and pulse after each addition until all the butter is incorporated.
Place the flour mixture in a bowl. Add the buttermilk, 1/2 cup of the bread crumbs, baking soda, baking powder and cinnamon.
Mix with a wooden spoon.
Add the beaten eggs. Continue mixing.
Place mixture in the prepared loaf pan. Top with the 2 tablespoons of breadcrumbs.
Bake for 45min or until an inserted toothpick comes out clean.
Twist: In a second attempt making this recipe, I added 1/2 cup molasses, and decreased the amount of brown sugar from 1 1/4 cups to 3/4 cups.
I also reduced the amount of the bread crumbs from the suggested amount in the batter of both batches.