Bishop's Bread

This recipe for the bishop's bread comes from the handwritten cookbook by Gertrude Maas, who was born in Frankfurt am Main in 1891 and lived there until 1952 before moving to nearby Oberursel with her family. The tradition of baking bishop's bread has been proven to go back to the first half of the 19th century. It is mentioned for the first time in an Austrian cookbook and is therefore entered in the so-called Austrian food book. Monasteries and religious communities originally baked it on St. Martin, at Christmas, but also at Easter and gave it out to the people. The sweet bread made from biscuit dough was extremely popular. It is therefore not surprising that it found its way in many variations into cookbooks in South Tyrol, Switzerland, Austria, Hungary and Germany.

Duration: 1 1/2 hours

Amount: 1 loaf


5 egg yolks

250 grams of sugar

150 grams grated or roughly chopped chocolate (70 %)

2-3 dried figs, roughly chopped

2-3 roughly chopped almonds

12 grams of raisins

Some lemon zest, grated

3 grams of cinnamon

1 teaspoon baking powder

200 grams of flour

5 egg whites, beaten into snow


1. Beat the egg yolks with the sugar until fluffy.

2. Chop or grate the chocolate into pieces.

3. Roughly chop the figs and do the same with the almonds.

4. Fold the chocolate, figs, almonds and raisins into the sugar and egg mixture.

5. Add the lemon zest and cinnamon.

6. Mix the flour with the baking powder and stir into the dough.

7. Finally, fold in the beaten egg whites and fill into a greased and floured loaf tin.

8. Bake in a preheated oven at 175 °C for about 1 hour.

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