Bishop’s Bread

Name: Bishop's Bread
Total time: PT0D0H0M
Yield: makes One 2" x 7" Loaf
Ingredients: 1 tsp. butter, softened; 1 cup flour; 4 1 ⁄ 4 oz. semisweet chocolate, coarsely chopped; 3 ⁄ 4 cup plus 2 tbsp. blanched almonds, coarsely chopped; 1 ⁄ 2 cup candied fruit, coarsely chopped; 1 ⁄ 3 cup raisins, coarsely chopped; 1 9-gram packet vanilla sugar; 1 ⁄ 8 tsp. ground cinnamon; 3 eggs, separated; 1 ⁄ 2 cup plus 1 tsp. granulated sugar; 3 1 ⁄ 2 oz. semisweet chocolate, chopped; 1 ⁄ 2 cup sugar

Serves
makes One 2" x 7" Loaf

(Bischofsbrot)

The chocolate glaze on this dense tea cake isn't typical in Vienna but is something Branka does for decoration and a little extra flavor.

Ingredients

For the Bread

1 tsp. butter, softened
1 cup flour
4 ¹⁄₄ oz. semisweet chocolate, coarsely chopped
³⁄₄ cup plus 2 tbsp. blanched almonds, coarsely chopped
¹⁄₂ cup candied fruit, coarsely chopped
¹⁄₃ cup raisins, coarsely chopped
1 9-gram packet vanilla sugar
¹⁄₈ tsp. ground cinnamon
3 eggs, separated
¹⁄₂ cup plus 1 tsp. granulated sugar

For the Glaze

3 ¹⁄₂ oz. semisweet chocolate, chopped
¹⁄₂ cup sugar

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Instructions

Step 1

For the bread: Preheat oven to 300º. Grease a 5-cup loaf pan with butter, then dust with 2 tbsp. of the flour, tapping out excess, and set aside. Put chocolate, almonds, candied fruit, raisins, vanilla sugar, cinnamon, and remaining flour into a large bowl, mix well, and set aside.

Step 2

Whisk egg yolks and granulated sugar together in a medium bowl until thick and pale yellow, then fold into chocolate-flour mixture and set batter aside. Whisk egg whites in a clean medium bowl until stiff but not dry peaks form. Fold one-third of the egg whites at a time into batter. Pour batter into prepared pan and bake until a toothpick inserted in center comes out clean, about 1 hour and 45 minutes. Tip bread out onto a rack set over a pan and allow to cool completely.

Step 3

For the glaze: Put chocolate, sugar, and 7 tbsp. water into a small saucepan and bring to a boil over medium heat. Cook, stirring constantly, until smooth and glossy, 15-20 minutes. Allow glaze to cool slightly.

Step 4

Spread one-third of the glaze over top and sides of bread and set aside to let glaze harden slightly, 20-30 minutes. Repeat process 2 more times with remaining glaze. Set bread aside to let glaze harden, about 2 hours. Bread may be stored in an airtight container for up to 1 week.

For the bread: Preheat oven to 300º. Grease a 5-cup loaf pan with butter, then dust with 2 tbsp. of the flour, tapping out excess, and set aside. Put chocolate, almonds, candied fruit, raisins, vanilla sugar, cinnamon, and remaining flour into a large bowl, mix well, and set aside.
Whisk egg yolks and granulated sugar together in a medium bowl until thick and pale yellow, then fold into chocolate-flour mixture and set batter aside. Whisk egg whites in a clean medium bowl until stiff but not dry peaks form. Fold one-third of the egg whites at a time into batter. Pour batter into prepared pan and bake until a toothpick inserted in center comes out clean, about 1 hour and 45 minutes. Tip bread out onto a rack set over a pan and allow to cool completely.
For the glaze: Put chocolate, sugar, and 7 tbsp. water into a small saucepan and bring to a boil over medium heat. Cook, stirring constantly, until smooth and glossy, 15-20 minutes. Allow glaze to cool slightly.
Spread one-third of the glaze over top and sides of bread and set aside to let glaze harden slightly, 20-30 minutes. Repeat process 2 more times with remaining glaze. Set bread aside to let glaze harden, about 2 hours. Bread may be stored in an airtight container for up to 1 week.