Bischofsbrot (Bishop's bread)
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1¼pounds unsalted butter
- 1½cups powdered sugar
- 6eggs, separated
- Grated rind of one lemon
- Grated rind of one orange
- ¾cup raisins tossed in flour and shaken
- ¾cup slivered almonds
- ½cup chocolate bits
- 1½cups flour
- 1tablespoon butter (for buttering the pan)
- ½tablespoon flour (for flouring the pan)
- About 3 tablespoons powdered sugar for decorating
- About 10 whole almonds, toasted, for decorating
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Preparation
- Step 1
Cream the butter and one-half cup of the sugar. Slowly add five of the egg yolks and blend thoroughly. (The remaining egg yolk may be saved for another use, or discarded.) Add the lemon and orange rind.
- Step 2
Beat all six egg whites with the remaining sugar until stiff. Add to the mixture.
- Step 3
Add the raisins, almonds, chocolate bits and flour. Lightly butter a 10-inch-by-3-inch-by-5-inch loaf pan and sprinkle with flour.
- Step 4
Bake at 350 degrees for 50 minutes. The bread is done when no imprint is left when finger-tested in the center.
- Step 5
Cool the bread on a rack and decorate with powdered sugar and almonds.
- This keeps for several months in a sealed container. Chopped candied fruit can be added with the raisins.
Private Notes
Comments
When this recipe was first published in the Magazine around Thanksgiving 1982, the correction was published the following week: 1/4 lb butter, not 1 1/4 lb. If you use too much, you will be cleaning your oven. It is too bad that the correction wasn't incorporated in.
When this recipe was first published in the Magazine around Thanksgiving 1982, the correction was published the following week: 1/4 lb butter, not 1 1/4 lb. If you use too much, you will be cleaning your oven. It is too bad that the correction wasn't incorporated in.
Really too much butter - bubbled over out of the pan. Suspect you could reduce by about 1/4lb. Substituted dried cranberries, sultanas and peel for the raisins.
I am currently in Vienna at the Marriott and had this wonderful bread. The waiter told me they buy it everyday so he couldn't supply the recipe but it's called "Bishofs Brot". I will try this recipe when I return to the states next week. There were two types at breakfast here: one with very tiny chocolate chips and a second with light colored small fruit. The cake was slightly sweet but light. Looked like stollen but much lighter - a revelation!
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