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Bishops Bread

shortening
1 cup milk
1 tablespoon vinegar
1 cup sifted flour
1/3 cup sugar
1 teaspoon soda
3/4 teaspoon salt
1 cup quick oats
1/3 cup chocolate chips
1 cup golden raisins
3/4 cup candied cherries, chopped
3/4 cup blanched almonds, chopped
1 egg
1/4 cup vegetable oil
1 teaspoon vanilla

Grease an 8 x 4 x 2-inch loaf pan with shortening; line with wax
paper and grease the paper. Combine milk and vinegar and set aside.
Sift together flour, sugar, soda and salt. Stir oats, chocolate
chips, raisins, cherries and almonds into dry ingredients. Beat
egg slightly; stir in oil, vanilla and the soured milk. Add flour
mixture to egg mixture and stir until dry ingredients are moistened.
Pour batter into prepared pan and bake at 325x 60 to 65 minutes,
or until a cake tester inserted in center of the bread comes out
clean. Remove bread from oven and cool on a wire rack for 10
minutes. Remove bread from pan and cool completely. When cool,
wrap in plastic or aluminum foil and store overnight before slicing.
Makes 1 loaf.

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