Bishop’s Bread

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Ingredients:
     Bread
2 3/4 cups all-purpose flour
1 cup light brown sugar, firmly packed
3 tsp. baking powder
1 tsp salt
2 eggs
1/2 cup butter, soft
1 cup milk

     Topping
1/2 cup granulated sugar
1/4 cup butter, melted
1/2 cup all-purpose flour
1 Tbs. cinnamon

Preparation:
Preheat oven to 375°. Lightly grease a 13x9x2-inch baking pan. Sift flour with baking powder and salt. In large bowl of electric mixer, working at medium speed, beat butter with the brown sugar and eggs, beating until the mixture is very light and fluffy. At low speed, blend in milk, then the flour mixture, beating just to combine. Turn batter into the prepared pan, spreading evenly. Make topping by combining, in a small bowl, the sugar, flour, butter and cinnamon, and mix till crumbly. Sprinkle over batter.

Bake for 25 minutes or until knife inserted in the center comes out clean. Let cool slightly in pan on wire rack.

Serving Suggestion:
Serve bread warm.

History:
Bishop’s Bread was one of the recipes I learned in Home Economics. This also became one of Ricky’s favorites long before we learned to call him “Rick” or “Richard.”