Bishop Bread Recipe

Updated: May 22

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.

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