Bishop's bread`
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Light Brown Sugar |
| ⅓ | cup | All-Purpose Shortening |
| 1 | teaspoon | Salt |
| 4 | Eggs | |
| 1 | pint | Milk |
| 7 | cups | All-Purpose Flour |
| 2½ | tablespoon | Baking Powder |
| 2 | drops | (Or 3) Vanilla Extract |
| ½ | cup | Granulated Sugar |
| ½ | cup | Shortening |
| 1 | cup | Flour |
| ¼ | teaspoon | Salt |
| 1 | teaspoon | Ground Cinnamon |
Directions
STREUSEL TOPPING
Cream sugar, shortening, and salt until well creamed. Add eggs, one at a time. Cream well. Scrape down and cream again for a few turns of the whip. Alternate adding flour and baking powder with milk until well mixed, then turn out into a pan. Sprinkle Streusel Topping atop and bake in 350 F oven for 20 mins or until done. Makes 4 9-inch cakes.
Streusel Topping: Mix all ingredients together until mixture has a coarse meal texture. Spread on batter, enough to cover. Leftover topping can be used the next time Bishop's Bread is made. Keep in a cool place.
As prepared at The Dearborn Inn of Dearborn, MI.
Recipe By : Country Inn Cooking - ISBN 0-8117-0406-8 From: Dan Klepach Date: 06-03-95 (14) (E)Homecooki