Bishop'S Bread Recipe
Ingredients
1 1/2 cups sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3 eggs
3/4 cup sugar
1 cup (about 7 oz.) small date pieces
1 cup (about 8 oz.) maraschino cherries, drained and sliced
2 cups walnuts, coarsely chopped
6 oz. semisweet chocolate pieces
Directions
Lightly grease a 9x5x3-inch loaf pan.
Line bottom and sides with baking parchment cut to fit pan.
Lightly grease paper.
Sift the flour, baking powder, and salt together.
Beat the eggs and sugar together until mixture is thick and piled softly.
Add dry ingredients in thirds to egg mixture beating only until blended after each addition.
Stir in the fruits, nuts, and chocolate pieces.
Turn into the prepared pan and spread evenly.
Bake at 300°F 1 hour 45 minutes, or until bread tests done.
Cool 10 minutes in pan on wire rack.
Loosen from pan, invert on rack, peel off paper and cool right side up.
Wrap; store overnight before slicing.
Line bottom and sides with baking parchment cut to fit pan.
Lightly grease paper.
Sift the flour, baking powder, and salt together.
Beat the eggs and sugar together until mixture is thick and piled softly.
Add dry ingredients in thirds to egg mixture beating only until blended after each addition.
Stir in the fruits, nuts, and chocolate pieces.
Turn into the prepared pan and spread evenly.
Bake at 300°F 1 hour 45 minutes, or until bread tests done.
Cool 10 minutes in pan on wire rack.
Loosen from pan, invert on rack, peel off paper and cool right side up.
Wrap; store overnight before slicing.
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