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Bishop's Bread Recipe
My late mother-in-law, Suzanne Wilson, always made these at christmas time. She said the name is because “it’s what you serve when the Bishop comes to tea.” She wasn’t British, but, like me, was an Anglophile, and a great cook.
Excellent toasted, if they get stale, but mine never lasts that long. My husband and I can easily polish off 1 loaf in an evening. Great with a hot cup of tea or coffee, or even a glass of milk!
If you don’t want to use marashino cherries, you can substitute dried cranberries or cherries.
- 1 1/4 C flour
- 2 shakes salt
- 1 tsp baking soda
- 3 eggs
- 2/3 C sugar
- 1 C dates, chopped
- 2 C walnuts
- 1 C chocolate chips
- 1 C maraschino cherries (cut in 1/2)
- In medium bowl, sift the flour, salt, and soda together.
- In large bowl, blend the eggs and sugar. Mix in the dry ingredient mix. Then, add in all the other ingredients, and mix well.
- Pour into 3 greased or nonstick mini loaves (~2.5″×5″ each) and bake ~45 min at 315. You can toothpick-test for doneness, but invariably the toothpick hits chocolate, making it hard to decide. The loaves should be brown on top.
Member recipes are not tested by the CHOW food team.