RE: the "Nut Lady" in the Mount Pleasant, Iowa exhibition:
>She is looking for a recipe that included yeast. She called it Bishop's
>bread. I've found some recipes, but none that looked right. Anyone have
>an idea???
Aloha Pat,
I attended a cookbookers convention last year in DeWitt, Iowa. While there
we ate at a restaurant called The Shed in a nearby town and one of their
items was a Bishop's Bread. We were not lucky enough to merit getting the
recipe from them, but several members of the group googled for info and
found several recipes. Apparently, it is quite popular in Iowa.
These recipes are the two that we found were the closest to the bread we
tasted at The Shed. Hope This is what the "Nut Lady" is looking for!
Sonia
In coolish East Hawaii
TWO RECIPES:
Bishop's Bread
Source: http://www.foodfunandfacts.com/bishopsbread.htm
Ingredients:
1/2 cup shortening
2 cups brown sugar
1/2 teaspoon salt
2 1/2 cups flour (unbleached)
1 egg, beaten
1 teaspoon baking powder
1 teaspoon cinnamon
3/4 cup sour milk
1/2 teaspoon baking soda
Mix the flour, sugar, salt and shortening in a large bowl.
(Set aside 3/4 cup of this mixture to use for the topping.)
To the bowl, add the beaten egg, baking powder, cinnamon, sour milk and
baking soda. Beat with a wooden spoon until the batter is smooth. Pour
into two 7 inch square greased cake pans. Take the 3/4 cup of crumbs you
set aside and place on top of the mixture. You may add some chopped
walnuts and more cinnamon on top if you wish. Bake in a 375 F degree oven
for 25-30 minutes.
This makes a thin loaf only about 1 inch thick, so do not test until near
the end of baking time.
*******************************
Bishop Bread
Source: Readers Digest Down Home Cooking, The New Healthier Way c1994
2 c all purpose flour
1 1/2 tsp each baking powder and ground cinnamon
1/2 tsp each salt, baking soda, and ground nutmeg
1 1/2 c each chopped mixed candied fruits and walnuts
1/4 c unsalted butter or margarine, at room temp
2/3 c granulated sugar
1/3 c firmly packed light brown sugar
2 large eggs
2 large egg whites
3/4 c low fat buttermilk
1 1/2 T grated orange rind
1 T grated lemon rind
1 T vanilla extract
Prep time: 40 min./ Cooking time: 1 Hr./ Cooling time: 5 min.
1. Preheat the oven to 350 F. Butter and flour a 9" x 5" x 3" loaf pan.
Into a large bowl, sift the flour, baking powder, cinnamon, salt, baking
soda, and nutmeg. Add the fruits and nuts; toss.
2. In a medium size bowl, with an electric mixer set on high, beat the
butter and 2 sugars on high until light and flffy. Beat in the eggs and egg
whites, the buttermilk, the orange and lemon rinds, and the vanilla. Add
all at once to the flour mixture, stirring until well combined.
3. Spoon the batter into the pan and bake for 1 hour or until a toothpick
inserted in the center comes out clean. Cool the bread in the pan on a rack
for 5 minutes before removing. This bread freezes especially well. Makes
one 9 inch loaf.