Bishops Bread

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.