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Bishop�s Bread recipe 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon salt 1 cup chopped nuts, such as pecans 1 cup chopped dates 1 cup sliced maraschino cherries 1 cup semisweet chocolate chips 4 large eggs, beaten 1 cup sugar 1 teaspoon vanilla extract Heat oven
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recipe reviews for: Bishop's Bread I "This recipe makes a festive quick bread with cherries, currants, walnuts and chocolate. This loaf is best eaten the day after it is baked."
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more recipes like: Bishop's Bread I "This recipe makes a festive quick bread with cherries, currants, walnuts and chocolate. This loaf is best eaten the day after it is baked."
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In mixing bowl, beat egg with electric mixer until light, about 1 minute. Add sugar, oil, and vanilla. Beat well. Blend in the buttermilk. In another bowl sift together the flour, soda, and salt. Add pecans, cherries, raisins or dates, and chocolate chips; blend well. Add to the first mixture and
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Preheat oven to 375°. In a large mixing bowl, combine flour, sugar, cinnamon, and salt. Cut in shortening until mixture looks like coarse meal; remove and set aside 3/4 cup of the mixture for topping. To mixture remaining in mixing bowl, add baking powder and soda. Beat in egg and buttermilk;
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Instructions Preheat oven to 350 degrees, F. (175 C.). Grease and flour one 9X5 loaf pan. Beat egg in mixing bowl until frothy, add sugar, oil and vanilla; beat to blend. Mix in sour milk. In another bowl, measure flour, soda and salt. Stir to mix well. Add cherries, raisins and chips. mix =
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Bishops Bread Recipe