Best Bischofsbrot Bishops Bread Recipes

BISHOP'S BREAD

Bishop's Bread image

This bread is packed with cherries, chocolate and nuts. I give away many loaves at Christmas. -Yvonne Wheeler, Minneapolis, Minnesota

Provided by Taste of Home

Time 2h15m

Yield 1 loaf (16 slices).

Number Of Ingredients 12

Ingredients

1 cup sugar
3 large eggs, room temperature
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon salt
1 cup whole almonds
1 cup chopped walnuts
1 cup chopped dates
1/2 cup each red and green maraschino cherries, drained and halved
1 milk chocolate candy bar with almonds (7 ounces), broken into bite-sized pieces

Steps:

In a large bowl, beat sugar, eggs and extracts. In another bowl, combine the flour, baking powder and salt; stir in almonds, walnuts, dates, cherries and candy bar. Stir into egg mixture until blended., Pour into a greased and floured 9x5-in. loaf pan. Press down firmly to eliminate air spaces. Bake at 300° for 2 hours. Cool for 10 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 320 calories, Fat 15g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 225mg sodium, Carbohydrate 43g carbohydrate (28g sugars, Fiber 3g fiber), Protein 7g protein.

BISCHOFSBROT (BISHOP'S BREAD)

Bischofsbrot (Bishop's bread) image

Provided by Moira Hodgson

Categories dessert

Time 1h

Yield 12 servings

Number Of Ingredients 13

Ingredients

1 1/4 pounds unsalted butter
1 1/2 cups powdered sugar
6 eggs, separated
Grated rind of one lemon
Grated rind of one orange
3/4 cup raisins tossed in flour and shaken
3/4 cup slivered almonds
1/2 cup chocolate bits
1 1/2 cups flour
1 tablespoon butter (for buttering the pan)
1/2 tablespoon flour (for flouring the pan)
About 3 tablespoons powdered sugar for decorating
About 10 whole almonds, toasted, for decorating

Steps:

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.
Beat all six egg whites with the remaining sugar until stiff. Add to the mixture.
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.
Bake at 350 degrees for 50 minutes. The bread is done when no imprint is left when finger-tested in the center.
Cool the bread on a rack and decorate with powdered sugar and almonds.