7 Egg White Bishops Bread Recipes

SPRING HILL RANCH'S BISHOP'S BREAD

Steps:

• 1. Adjust an oven rack to the center position and preheat the oven to 325°(350° at 8,000 feet). Grease and flour a 4"x9"(±) loaf pan. For easier extraction of the finished loaf, place a doubled-over strip of aluminum foil (about 6"x12") in the loaf pan with its ends laying over the sides to use as a cradle to lift the loaf out.
• 2. In a large bowl, whisk together the flour, baking powder and salt. Stir in chocolate chips, nuts, dates and cherries.
• 3. In small bowl, whisk together the eggs and sugar until they are well combined. Using a wooden spoon, stir these wet ingredients into the dry ingredients. Spoon the batter into your prepared loaf pan and smooth the top. Bake for 1 hour 15 minutes. Allow the loaf to cool in the pan for at least 10 minutes before removing it. If possible, store the loaf well wrapped for 1 to 2 days before slicing

BISHOP'S BREAD I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x5 inch loaf pan.
• Beat egg in mixing bowl until frothy. Add sugar, oil, and vanilla. Beat to blend. Mix in buttermilk.
• In another bowl measure the flour, soda, and salt. Stir to mix well. Add walnuts, cherries, raisins, and chips. Mix together. Add all at once to liquid batter. Stir only until just combined. Pour the batter into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 1 hour or until bread tests done. Let bread stand for 10 minutes then remove from pan and let cool on a rack.

BISHOP'S BREAD

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.

7 EGG WHITE BISHOPS BREAD

Steps:

• Preheat the oven to 350 degrees F.
• Whip egg whites with cream of tartar, starting at slow speed for a minute then increase speed to medium-high until the soft-peak stage. Turn speed to slow and add sugar gradually.
• Choose your mix-ins and combine (whatever you want - you should just have about 1 cup total).
• Sprinkle salt on top of egg whites then sift flour on top of egg whites about 1/4 cup at at a time and fold it in along with part of your mix ins. Continue with flour and mix-ins, folding gently until all is added and totally incorporated (avoid overworking that tends to deflate the egg white foam).
• Pour into well greased parchment- or foil-lined bread pan.
• Bake in preheated oven for 35 to 40 minutes or until skewer comes out clean.
• Peel foil/parchment off and enjoy while still warm.

BISHOP'S BREAD II

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 9x5 inch loaf pans.
• In a large bowl, cream together the margarine and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition.
• In a separate bowl, sift together flour, salt and baking powder. In a third bowl, combine the buttermilk, baking soda, vanilla extract and maraschino cherry juice.
• Stir the milk mixture and flour mixture alternately into the egg mixture until a soft batter is formed. Fold in cherries, chocolate chips, dates, coconut and pecans. Pour batter into prepared pans.
• Bake in preheated oven for 90 to 120 minutes, until loaves are firm and a toothpick inserted into the center of each loaf comes out clean.

BISHOPS BREAD

Steps:

• Preheat oven to 325.
• Grease well a bread/loaf pan.
• If not the non-stick kind, line the bottom only with 3 layers of waxed paper and then grease.
• Into bowl mix flour, baking powder, and salt; then stir in chocolate chips, walnuts, dates and cherries until well coated with flour.
• In large bowl, beat the eggs well; then gradually beat in sugar.
• Fold in the flour mixture and mix well (this will be stiff) and pour into greased pan.
• Bake 1 1/2 hours or until cake tester come out clean.
• Cool in pan.
• Wrap in foil when removed from pan and store at room temp.
• Slice, serve and enjoy!
• This is much better the next day!

BISHOP'S BREAD

Steps:

• Preheat oven to 350F and grease a 5 x 9" pan.
• Beat egg whites to stiff peaks; set aside.
• Beat yolks until light and lemon-colored; add sugar and vanilla and beat well.
• Sift dry ingredients together and stir into egg mixture.
• Add nuts and raisins.
• Fold in egg whites and pour into prepared pan.
• Bake for 20 minutes.
• While still hot, sprinkle confectioners' sugar over the top and cut into squares.

BISCHOFSBROT (BISHOP'S BREAD)

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.

LIGHT EGG WHITES MUFFINS

Steps:

• Belt butter.
• Beat eggs until they become white, but not as stiff as meringues.
• Add sugar, flour, vanilla, almond and melted butter to the eggs.
• Fill 12 muffin cups to 3/4 only.
• Preheat oven.
• Bake for 30 minutes or until toothpick inserted in the middle comes out clean.