Food Friday: Bishop’s Bread





















This is an old family favorite.  My mother has been making it for Sunday brunch forever.  I don’t know where it originated or why it is called Bishop’s bread but it does look like it might be English.  It is delicious warm with butter on it.

Bishop’s Bread

2 1/2 cups flour

1 1/4 cups brown sugar

1/2 tsp salt

1/2 cup butter

1 tsp baking powder

1/2 tsp soda

1 tsp cinnamon (I usually double it)

1 egg, well beaten

3/4 cup sour milk or buttermilk  (I make sour milk with regular milk and a little white vinegar added)

Yield: 2 pie pans, or you can make it in a 9X12 baking dish

Sift flour, add sugar, and salt.















Cut in butter until mixture looks like coarse meal

Reserve 3/4 cup for topping















To remainder add:

Baking powder, soda, cinnamon.

Then add egg and sour milk

Beat until smooth















Turn into greased pan or pans

Sprinkle with reserved 3/4 cup mixture and additional cinnamon

Bake at 400 degrees F for 25 minutes.