Our NYC Holiday Market is open (!!!) for the weekend. Come on by »
🔕 🔔
Loading…

My Basket ()

All questions

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.

asked by masapas almost 5 years ago
9 answers 1949 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 5 years ago

I agree! I don't know Bishop's Bread but I bet it meant cups because that would be an absurd amount of butter.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 5 years ago

thanks! it is like a cress between pound bake and fruit cake

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 5 years ago

Thanks,I might try with 1/4 of a pound

B3038408 42c1 4c18 b002 8441bee13ed3  new years kitchen hlc only
AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

added almost 5 years ago

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)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 5 years ago

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!

B3038408 42c1 4c18 b002 8441bee13ed3  new years kitchen hlc only
AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

added almost 5 years ago

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)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 5 years ago

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

C0d1f1de 4134 43ba 9510 1d7a8caa31f3  scan0004
added almost 5 years ago

The link works -- and 'tradition' baffles!

B3038408 42c1 4c18 b002 8441bee13ed3  new years kitchen hlc only
AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

added almost 5 years ago

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)