Bishop's Bread

 

 

After having baked a chocolate dessert yesterday, I thought today I better redeem myself with my husband, and bake him something that he likes. 

 He doesn't mind chocolate chips . . . it's when the whole cake is chocolate that he balks . . . yes, I know . . . it just ain't human! 

    

This is a lovely tea bread and by that I mean a loaf that is normally served with a hot drink . . . not that there is any tea in the bread itself. 

 Tea breads are quick breads, usually sweet, sometimes savoury . . . normally served sliced and sometimes buttered. 

    

I am of the opinion that a bit of butter makes everything taste better . . . kind of like that bacon thing you know. 

 Things may go better with Coke . . . but they taste better with butter . . . okay so maybe that is a bit of a stretch . . . but it sounded good in my head!!!

    

This is a moreishly delish bread, stogged full of chopped maraschino cherries, chocolate chips and toasted walnuts . . . the tasty trinity of quick breadom! (Ok, I made that up too . . . sorry!)

    

 

Seriously though, it is good, very good . . . excellent even, especially when sliced thin and spread with a bit of soft butter. 

    

 

And that's the truth. 

 My husband was most appreciative.

   

Bishop's Bread

Yield: Makes one 9 by 5 inch loaf

Author: Marie Rayner

Prep time: 15 MinCook time: 1 HourTotal time: 1 H & 15 M

A sweet loaf (bread) which is delicious served with your favourite cuppa. Perfect elevensies treat! Also known as Bishop's Bread.

Ingredients

• 1 large free range egg
• 95g of golden caster sugar (1/2 cup)
• 60ml of sunflower oil (1/4 cup)
• 250ml of buttermilk (1 cup)
• 200g of plain flour (2 cups)
• 1/2 tsp bicarbonate of soda
• 1/2 tsp fine seasalt
• 60g of chopped toasted pecan nuts (1/2 cup)
• 50g of maraschino cherries, drained, chopped and dried (1/2 cup)
• 75g of sultana raisins (1/2 cup)
• 90g of semi-sweet chocolate chips (1/2 cup)

Instructions

1. Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 9 by 5 inch loaf tin and line it with baking paper. Butter the paper. Set aside.
2. Whisk the egg with an electric whisk until light. Add the sugar, oil and vanilla, beating it all well together. Blend in the buttermilk. Set aside.
3. Sift the flour into another bowl, along with the soda and sea salt. Stir in the toasted nuts, cherries, raisins and chocolate chips. Add this mixture to the liquid mixture, all at once. Stir just to combine. Scrape the batter into the prepared loaf pan. Smooth the top. 
4. Bake for about one hour, or until well risen, golden brown and a toothpick inserted into the centre comes out clean.
5. Allow to cool in the pan for 10 minutes before removing from the pan and to a wire rack to cool completely.
6. Store in an airtight container. Serve, thinly sliced and buttered if desired.

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