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     Title: Margaret's Bischofsbrot (Bishop's Bread)
Categories: Breads, Viennese
     Yield: 1 Loaf

     1 c  Water; boiling
     1 tb Butter; melted
     1 c  Raisins; soaked
     2 c  Flour
     1 ts Baking soda
     1 c  Sugar
     3 lg Eggs; beaten
     1 c  Dried apricots; chopped
   1/2 c  Pecans; coarsely chopped
     1 c  Dried fruit; chopped
     1 c  Chocolate chips

 "Quick bread with fruit, nuts, and chocolate."

 Preparation time: 1 hour 30 minutes

 Soak raisins in boiling water and butter.

 In a large mixing bowl, combine the flour, baking soda, and sugar.
 Add the beaten eggs and mix well (it will be very dry). Add the
 raisins with the liquid and mix again. Add the other ingredients.

 Preheat the oven to 325°F. Grease two 8x4" loaf pans with butter and
 flour the pans. Divide the mixture between the two prepared pans.
 Bake for about 1 hour, until tester or toothpick inserted in the
 middle comes out clean.

 Notes: May substitute fruitcake mix for dried fruit

 Recipe by Margaret Suran

 Recipe FROM: <https://web.archive.org/web/20220629154743/
 http://recfoodcooking.org/sigs/Margaret Suran/
 Bischofsbrot (Bishop's Bread).html>

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