BISHOP'S BREAD
A neat little bread recipe from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Quick Breads
Time 40m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 349.6, Fat 11.8, SaturatedFat 1.5, Cholesterol 105.8, Sodium 222.9, Carbohydrate 55.1, Fiber 3.1, Sugar 36.9, Protein 9.1
7 EGG WHITE BISHOPS BREAD
I had exactly 7 egg whites left from another recipe and used them for this! Surprisingly delicious, light, moist and chewy sweet bread. I'm not sure how authentic this is, but I'm not complaining. If you eat leftovers later, make sure to warm it up for a few seconds in the microwave - it is much better warm!
Provided by sofie-a-toast
Categories Breads
Time 45m
Yield 1 loaf
Number Of Ingredients 9
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.
Nutrition Facts : Calories 1159.5, Fat 1.6, SaturatedFat 0.2, Sodium 969.6, Carbohydrate 248, Fiber 3.4, Sugar 151.7, Protein 38.1
BISHOP'S BREAD I
Rich looking and great tasting. Make today and cut tomorrow.
Provided by Carol
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h25m
Yield 12
Number Of Ingredients 12
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.
Nutrition Facts : Calories 263.7 calories, Carbohydrate 39.2 g, Cholesterol 16.3 mg, Fat 10.7 g, Fiber 1.7 g, Protein 4.6 g, SaturatedFat 2.4 g, Sodium 182.8 mg, Sugar 20.9 g
BISHOP'S BREAD
Even busy mom's have time to make this tasty old "bread" from the following recipe which is perfect, not only with tea or coffee or in the morning, toasted.
Provided by Marsha Gardner
Categories Cakes
Time 25m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 375-degrees. Grease a 9"x13" baking dish. Set aside.
- 2. With mixer, combine flour, brown sugar, and salt. Cut in shortening with a pastry blender until it resembles the texture of coarse meal. Set aside 3/4 cup of this mixture in a small bowl to use as the topping.
- 3. Add baking powder, soda and cinnamon to the bowl and mix. Stir in milk, vinegar and egg until mixture is smooth.
- 4. Pour batter into the prepared pan and sprinkle with the reserved crumb topping.
- 5. Bake for 25 minutes, or until golden. Allow to cool in pan before cutting into 3"x2" squares. Serve warm or at room temperature.
7 GRAIN BREAD
great, hearty, and healthy bread. no sugar or fat. adapted from better homes and gardens dieters cookbook.
Provided by KristenErinM
Categories Yeast Breads
Time 3h20m
Yield 1 loaf, 16 serving(s)
Number Of Ingredients 9
Steps:
- combine yeast in warm water.
- in large mixing bowl combine all remaining ingredients except for the soy milk.
- add yeast and water and mix well.
- knead for 6-8 minutes.
- cover and let rise in a warm place for about 1 1/2 hours or until doubled.
- spray loaf pan with cooking spray and shape dough into a loaf and put in pan.
- cover and let rise again for about 45 minute preheat oven to 350.
- just prior to baking brush the top of dough with soy milk and sprinkle some 7 grain cereal on top.
- bake for 40 minutes.
7-UP BREAD
I havent tried this yet but the recipe is very similar to beer bread. I'm very curious about the outcome.
Provided by LAURIE
Categories Quick Breads
Time 29m
Yield 1 loaf
Number Of Ingredients 3
Steps:
- Mix ingredients together and form into a loaf.
- Place in greased bread pan.
- Bake at 350 for 25 minutes.
Nutrition Facts : Calories 1473.8, Fat 3.6, SaturatedFat 0.6, Sodium 4762.5, Carbohydrate 316.1, Fiber 10.1, Sugar 38.6, Protein 37.1
EGG WHITE CAKE
I got this recipe on nami-nami.blogspot.com. I haven't tried it yet but I thought it would be a good way to not waste egg-whites left over from separating out yolks.
Provided by BostonAngeleno
Categories Dessert
Time 45m
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Whisk the egg whites with 2 Tbsp of sugar until thick and pale and very foamy. Mix the rest of the sugar with flour, potato starch and baking powder, then sift into the egg mixture and fold in gently.
- Finally fold in cool melted butter.
- Pour the batter into a buttered bundt-form and bake in a pre-heated 180 C oven for 30-40 minutes. Test for doneness with a wooden toothpick.
- Cool slightly before turning out of the cake tin.
Nutrition Facts : Calories 300.4, Fat 10.3, SaturatedFat 6.4, Cholesterol 26.7, Sodium 159.1, Carbohydrate 47.9, Fiber 0.6, Sugar 31.5, Protein 5
CHEW BREAD
Cut into bars, this dessert is more like a blondie than a sweet bread. A moist center contributes to its chewy texture. Serve warm or at room temperature.
Provided by BeccaB3c
Categories Dessert
Time 1h
Yield 24 bars, 24 serving(s)
Number Of Ingredients 6
Steps:
- Put oven rack in middle position and prehead oven to 300 degrees, then butter a 9"x13" baking pan.
- Whisk together brown sugar and flour in a large bowl until combined well, then whisk in eggs, melted butter, and vanilla until combined- Stir in pecans.
- Pour batter into baking pan, smoothing top, and bake until edges are golden and puffed, about 35 minutes.
- Cool in pan on a rack at least 10 minutes, then cut into 24 bars.
Nutrition Facts : Calories 186.9, Fat 8, SaturatedFat 3, Cholesterol 41.2, Sodium 150, Carbohydrate 27, Fiber 0.7, Sugar 18.6, Protein 2.6
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