Signature Dish of Margaret Suran

Bischofsbrot (Bishop's Bread)

Serving Size : 30 Preparation Time :1:30

1 cup water -- boiling
1 tablespoon butter -- melted
1 cup raisins -- soaked
2 cups flour
1 teaspoon baking soda
1 cup sugar
3 large eggs -- beaten
1 cup dried apricots -- chopped
1/2 cup pecans -- coarsely chopped
1 cup dried fruit -- chopped
1 cup chocolate chips

• 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 325F. Grease two 8x4-inch loaf pans with butter and flour the pans. Divide the mixture between the two prepared pans. Bake for about one hour, until tester or toothpick inserted in the middle comes out clean.

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

Cuisine: "Viennese"

Source: "rec.food.cooking"

NOTES : May substitute fruitcake mix for dried fruit