Name: Sackett Hall Bishop’s Bread
Total time: 1 h
Ingredients: 2 ½ cups flour; 2 cups brown sugar, firmly packed; 1/2 teaspoons salt; 1 ½ teaspoon cinnamon; ½ cup butter at room temperature; 1 teaspoon baking powder; ½ teaspoon baking soda; 1 egg, beaten; 1 cup buttermilk

Mary O’Connor Carskadon, ’59, wrote in about her favorite Tuesday evening treat at Sackett Hall. This recipe for the coffee cake-like bread combines her recollections with modifications from the Stater test kitchen.

Sackett Hall Bishop’s Bread

Servings

squares

Total time

hour

Ingredients

2 ½ cups flour
2 cups brown sugar, firmly packed
1/2 teaspoons salt
1 ½ teaspoon cinnamon
½ cup butter at room temperature
1 teaspoon baking powder
½ teaspoon baking soda
1 egg, beaten
1 cup buttermilk

Directions

Grease and flour an 8-inch square baking pan.
Mix together flour, brown sugar and salt.
With a fork, cut in butter until the mixture resembles coarse crumbs. Save ¾ cup of mixture for the topping.
Add baking powder and cinnamon to remaining dry ingredients.
Add beaten egg and buttermilk to dry ingredients and mix well.
Pour batter into the pan and spread evenly. Cover evenly with the reserved crumbs.
Bake at 350 degrees for 40-45 minutes (or until a toothpick inserted comes out clean).
Cool for 10 minutes.
Cut into nine even squares and serve warm.

Sackett Hall Bishop’s BreadAn alumna’s favorite evening treat at Sackett Hall.

Sackett Hall Bishop’s Bread

Ingredients

Directions

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