What’s For Dinner: Bishop’s Bread - SLO Classical Academy
Inquire Visit Donate
San Luis Obispo Classical Academy San Luis Obispo Classical Academy

Welcome to Down Home, San Luis Obispo Classical Academy’s blog! We are a classical school offering several options to make our education work for families with infants through high schoolers. Our signature hybrid program, which is part-time classroom and part-time home instruction, provides an engaging education for preschool through middle school (with full time options available). We also have a university model high school. This blog is meant to support and encourage on the home front because, in so many ways, the heart of what happens at SLO Classical Academy happens down home.

Semper discentes—always learning together.
Subscribe to Down Home:
Loading
Categories

blog sponsors

What’s For Dinner: Bishop’s Bread

{source}

Bishop’s Bread

food.com

Makes 1 loaf

Okay, technically this isn’t dinner, but since the holiday season is upon us I wanted to share this yummy recipe that is a Christmas favorite and a delicious alternative to traditional-yet-unpopular fruitcake (does anyone still make fruitcake?). Well, let me assure you that this is quite different and it’s really good. I like to use dried cherries instead of maraschino cherries, but take your pick. Make one for yourself, then make more in small loaf pans and give them as gifts. Enjoy!

1½ cups flour

1½ teaspoons baking powder

¼ teaspoon salt

⅔ cup chocolate chips

2 cups chopped walnuts

1 cup chopped dates

1 cup halved maraschino or dried cherries

3 eggs

1 cup sugar

Preheat oven to 325°. Grease well a bread/loaf pan. If not using the non-stick kind, line the bottom only with 3 layers of waxed paper and then grease.

In a bowl mix flour, baking powder and salt. Then stir in chocolate chips, walnuts, dates and cherries until well coated with flour.

In another bowl beat the eggs well, then gradually beat in the sugar. Fold in the flour mixture and mix well (this will be stiff), and pour into the greased pan.

Bake 1½ hours or until cake tester comes out clean. Cool in pan.

Wrap in foil when removed from pan and store at room temperature. This is great with a cup of tea or coffee, and is even better the next day!

SLO Classical Academy is not affiliated with any of the above mentioned businesses.

Leave a Comment

Your email address will not be published. Required fields are marked *