Recipe: Bishop's Bread (with dates, nuts and streusel topping, 13x9-inch or 2 loaves)

BISHOP'S BREAD

1 cup milk
1 tbsp. white vinegar
2 cups flour
1 1/2 cups firmly packed brown sugar
1/2 tsp. salt
1/2 cup (1 stick) cold butter (or shortening)
1 tsp. ground cinnamon
1/2 tsp. baking soda
1 tsp. baking powder
1 (8 oz.) pkg. dates, chopped
1 cup chopped nuts
1 egg, lightly beaten

Preheat oven to 325 degrees F. Grease a 9- by 13-inch pan or two loaf pans.

To make soured milk, combine milk and vinegar, and let stand 5 minutes until the milk sours.

In a large bowl, mix the flour, brown sugar and salt. Cut in the butter or shortening with a pastry cutter until the mixture resembles corn meal. Set aside 1/4 cup of the mixture for the streusel topping.

To the larger portion, add cinnamon, baking soda and baking powder. Stir in the dates and nuts. Set aside.

Combine the soured milk and egg, and stir into the dry ingredients until just blended. Place in prepared pan(s) and top with the reserved streusel mixture.

Bake in oven for 30 to 35 minutes for the 9- by 13-inch pan (50 to 60 minutes for the loaf pans) or until a knife in the center of the pan(s) comes out clean.

Makes about 24 bars or 2 loaves
Source: Potluck Paradise by Debbie Miller and Rae Katherine Eighmey