I have been looking for a bishops bread recipe and found one on the nyt but I believe it is incorrect, I think it asks for too much butter


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


Preparation
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.2.Beat all six egg whites with the remaining sugar until stiff. Add to the mixture.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.4.Bake at 350 degrees for 50 minutes. The bread is done when no imprint is left when finger-tested in the center.5. Cool the bread on a rack and decorate with powdered sugar and almonds.
YIELD12 servings.
NOTE
This keeps for several months in a sealed container. Chopped candied fruit can be added with the raisins.

masapas
  • Posted by: masapas
  • December 23, 2011
  • 4057 views
  • 9 Comments

9 Comments

susan G.
susan G. December 23, 2011
The link works -- and 'tradition' baffles!
 
AntoniaJames
AntoniaJames December 23, 2011
susan g, my comment about getting out pen and paper was in reference to the inability to copy/paste or print the text found on the page on Google Books where the Mimi Sheraton recipe appears. ;o)
 
AntoniaJames
AntoniaJames December 23, 2011
My favorite Bishop's Bread recipe is from Mimi Sheraton's "The German Cookbook" published in the mid-1960's. It's a great little book. Her recipe doesn't call for any butter at all! Here is a link to it on Google Books. Get your pen and paper out, as you can't print or copy/paste. But it's a quick, easy recipe and well worth the effort. http://tinyurl.com/Msheratonbishopsbread ;o)
 
masapas
masapas December 23, 2011
thanks for the link! I will try it. I did make the bread last night as I had already creamed the butter, I only used about 1/4 of it, it came out really nice very close to my childhood memory of it! Thanks again!
 
AntoniaJames
AntoniaJames December 23, 2011
Thanks for letting us know! I agree that the 1 1/4 pounds does look like a typo -- an extra one pound (!!) of butter. Yikes. I didn't see any corrections though when I went into the NYT archive. Intriguing . . . . ;o)
 
masapas
masapas December 23, 2011
I emailed the nyt last night asking if it might be a typo and that a correction might be needed, I will let you know what their reply is
 
masapas
masapas December 23, 2011
Thanks,I might try with 1/4 of a pound
 
The S.
The S. December 23, 2011
I agree! I don't know Bishop's Bread but I bet it meant cups because that would be an absurd amount of butter.
 
masapas
masapas December 23, 2011
thanks! it is like a cress between pound bake and fruit cake
 
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