Spring Hill Ranch's Bishop's Bread
Remember to wait at least a day before cutting into it - If you can!
2 c(9 5/8 pounces) all-purpose flour (10 ounces at 8,000 feet)
2 tspbaking powder (1 1/2 teaspoons at 8,000 feet)
1 tsptable salt
1 c(about 5 ounces) chopped walnuts or pecans
1 c(about 6 ounces) chopped dates
1 c(about 10 ounces) halved maraschino cherries
6 ozsemi-sweet chocolate chips
4 largeeggs at room temperature, beaten
1 c(7 ounces) granulated white sugar (5 1/4 ounces at 8,000 feet)
How to Make Spring Hill Ranch's Bishop's Bread
- 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.
- In a large bowl, whisk together the flour, baking powder and salt. Stir in chocolate chips, nuts, dates and cherries.
- 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