Bishop Bread Recipe

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.

Ingredients:

• 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

Method:

1. Heat oven to 350°F.

2. Grease a loaf pan.

3. 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.

4. Place the flour mixture in a bowl. Add the buttermilk, 1/2 cup of the bread crumbs, baking soda, baking powder and cinnamon.

5. Mix with a wooden spoon.

6. Add the beaten eggs. Continue mixing.

7. Place mixture in the prepared loaf pan. Top with the 2 tablespoons of breadcrumbs.

8. 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.