Best Spring Hill Ranchs Bishops Bread Recipes

BISHOP'S BREAD

Steps:

• Preheat oven to 325 degrees.
• Separate the eggs.
• Put the yolks in one bowl of your Kitchen Aid.
• Put the whites in another bowl.
• Whip egg whites until stiff peaks form.
• Set Aside.
• Beat yolks in the other bowl, add the rum or brandy, and sugar. Beat to combine.
• Add the flour, salt and baking powder. Beat to combine.
• By hand, fold in the stiffly beaten egg whites. Be sure to incorporate and get all the dough from the bottom mixed inches.
• Add the fruit and nuts and mix well.
• Divide evenly into 4 small bread loaf pans that have been greased.
• Flatten with the spatula.
• Bake at 325 deg. for one hour.
• Let cool and wrap in foil and store in ziploc bags or freeze.

BISHOP'S BREAD

Steps:

• Mix first three ingredients.
• Add nuts, fruit and chocolate and mix lightly.
• Beat eggs and sugar together and stir into first mixture.
• Line a 9” x 5” x 3” loaf pan with brown paper; butter paper.
• Pour in mixture.
• Bake in slow oven (325°F.) about 1 hour and 15 minutes.
• Turn out on rack to cool.
• Bread is best if stored, well-wrapped, for a day or two before slicing.

BISHOP'S BREAD I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x5 inch loaf pan.
• Beat egg in mixing bowl until frothy. Add sugar, oil, and vanilla. Beat to blend. Mix in buttermilk.
• In another bowl measure the flour, soda, and salt. Stir to mix well. Add walnuts, cherries, raisins, and chips. Mix together. Add all at once to liquid batter. Stir only until just combined. Pour the batter into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 1 hour or until bread tests done. Let bread stand for 10 minutes then remove from pan and let cool on a rack.

BISHOP'S BREAD - A CHRISTMAS FAVORITE

Steps:

• Prehead Oven to350°.
• Mixture 1.
• In mixing bowl, beat egg with electric mixer for about 1 minute.
• Add sugar, oil, and vanilla to the egg. Beat well.
• Blend in the buttermilk.
• Mixture 2.
• In another bowl sift together the flour, soda, and salt.
• Add pecans, cherries, raisins or dates, and chocolate chips. Blend gently - Careful not to mash the cherries.
• Combine Mixture 1 and Mixture 2. Blend gently - Careful not to mash the cherries.
• Pour the batter into a greased and floured 9x5-inch loaf pan.
• Bake in preheated 350° oven for 1 hour, or until a wooden pick or cake tester inserted in center comes out clean. (If cherries weren't drained well enough, the excess moisture will increase baking time).
• Let bread cool in pan for 10 minutes then remove to a rack to cool completely.

BISHOP'S BREAD

Steps:

• Heat oven to 350*. Grease and flour 2 loaf pans (8x4).
• Combine 2 1/2 cups flour, brown sugar, spices and salt in a mixing bowl. Cut in butter until mixture resembles coarse meal. Stir in nuts. Remove 1/2 cup of the mixture and set aside.
• Mix baking soda into remaining flour mixture, then beat in buttermilk and eggs. Stir fruit into batter just enough to moisten.
• Scrape batter into prepared pans, and sprinkle with reserved flour mixture. Bake about 35 minutes, until loaves test done with a toothpick. Remove from pans and cool on a rack.

BISHOP'S BREAD

Steps:

• In a large bowl, beat sugar, eggs and extracts. In another bowl, combine the flour, baking powder and salt; stir in almonds, walnuts, dates, cherries and candy bar. Stir into egg mixture until blended., Pour into a greased and floured 9x5-in. loaf pan. Press down firmly to eliminate air spaces. Bake at 300° for 2 hours. Cool for 10 minutes before removing from pan to a wire rack.

BISHOPS BREAD

Steps:

• Preheat oven to 325.
• Grease well a bread/loaf pan.
• If not the non-stick kind, line the bottom only with 3 layers of waxed paper and then grease.
• Into bowl mix flour, baking powder, and salt; then stir in chocolate chips, walnuts, dates and cherries until well coated with flour.
• In large bowl, beat the eggs well; then gradually beat in sugar.
• Fold in the flour mixture and mix well (this will be stiff) and pour into greased pan.
• Bake 1 1/2 hours or until cake tester come out clean.
• Cool in pan.
• Wrap in foil when removed from pan and store at room temp.
• Slice, serve and enjoy!
• This is much better the next day!

SPRING HILL RANCH'S BISHOP'S BREAD

Steps:

• 1. Adjust an oven rack to the center position and preheat the oven to 325°(350° at 8,000 feet). Grease and flour a 4"x9"(±) loaf pan. For easier extraction of the finished loaf, place a doubled-over strip of aluminum foil (about 6"x12") in the loaf pan with its ends laying over the sides to use as a cradle to lift the loaf out.
• 2. In a large bowl, whisk together the flour, baking powder and salt. Stir in chocolate chips, nuts, dates and cherries.
• 3. In small bowl, whisk together the eggs and sugar until they are well combined. Using a wooden spoon, stir these wet ingredients into the dry ingredients. Spoon the batter into your prepared loaf pan and smooth the top. Bake for 1 hour 15 minutes. Allow the loaf to cool in the pan for at least 10 minutes before removing it. If possible, store the loaf well wrapped for 1 to 2 days before slicing