Quick- Bishop 's Bread
List of Ingredients
2 c. sifted flour
1 tsp. baking powder
1 tsp. salt
1 c. halved, pitted dates
1 c. whole Brazil nuts
1 c. coarsely chopped walnuts
2/3 C. semisweet chocolate pieces
1 c. halved maraschino cherries
4 eggs, separated
1 c. sugar
Recipe
Into large bowl, sift together flour,
baking powder and salt. Add dates,
Brazil nuts, walnuts, chocolate pieces
and cherries; stir until well coated;
set aside.
In another large bowl, using mixer at
high speed, beat egg whites just until
soft peaks form. Gradually beat in
sugar, 1 tblsp. at a time, beating well
after each addition until stiff, glossy
peaks form.
In small bowl, using mixer at high
speed, beat egg yolks until thick and
lemon colored.
Gently fold egg yolks into egg whites.
Then, gently fold flour mixture into
egg white mixture just until moistened.
Pour batter into greased and waxed
paper-lined 9x5x3" loaf pan.
Bake in 325° oven 1 hour 15 minutes, or
until bread is lightly browned and
toothpick inserted in center comes out
clean. Cool in pan on rack. Remove;
peel off waxed paper.
Wrap in foil. Let stand, overnight, in
cool, dry place before serving. Makes 1
loaf.
In Vienna, this bread is known as
Bischofsbrot, and served with coffee or
tea. There are many versions; ours is
made with nuts, cherries and morsels of
chocolate--rich and delicious!
This is from Farm Journal's Homemade
Breads cookbook
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