Yugoslavian Bishops Bread Recipes

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YUGOSLAVIAN POTICA BREAD



Yugoslavian Potica Bread image

VERY IMPORTANT NOTE: This recipe uses 1/2 a recipe of Recipe #307801, which is what I am unable to list in the ingredient list. I hope this is not too confusing, but it was the only way Zaar would let me do it. From "Festive Breads from your Food Processor", Good Food Magazine, December 1986.

Provided by JackieOhNo

Categories     Breads

Time 2h5m

Yield 1 loaf

Number Of Ingredients 8

10 whole shelled almonds
1/3 cup toasted almond, cooled
1 ounce unsweetened chocolate, broken into pieces
1/3 cup confectioners' sugar
1 tablespoon unsalted butter
1 tablespoon milk
1 teaspoon orange-flavored liqueur (optional)
confectioners' sugar (to garnish)

Steps:

  • Make Quick Yeast Dough.
  • Lightly butter 6-cup kugelhopf or tube pan. Evenly space 10 almonds in bottom of pan.
  • Place toasted almonds, the chocolate, and confectioner's sugar in food processor fitted with steel blade; process with on/off pulses until coarsely chopped, then process without stopping until finely ground, about 1 minute.
  • Heat butter and milk in small saucepan to boiling. Turn on processor and add liquid through feed tube; process 45 seconds. Add liqueur, if desired, and process just until blended.
  • Roll out dough on lightly floured surface into 14x5-inch rectangle. Divide almond filling in half and roll each half into 12-inch long rope. Arrange pieces of filling along opposite long sides of dough 1 inch from edge. Brush center of dough lightly with water. Fold outer edges of dough over filling and foll up sides until they meet in center. Brush dough at center with water and fold bread lengthwise. Pinch to seal rolls together.
  • Moisten ends with water and place loaf seam side up in prepared pan. Pinch ends together. Bruch dough lightly with water. Cover with plastic wrap and set aside in warm place until risen by half, 35-45 minutes.
  • Heat oven to 400 degrees.
  • With kitchen shears, make 6 evenly spaced snips in dough. Brush loaf thoroughly with water.
  • Bake 5 minutes. Reduce heat to 350 degrees; bake 15 m inutes longer.
  • Let cool in pan 5 minutes; invert onto wire rack to cool completely. Sift confectioner's sugar over cooled loaf. Cut into 10 equal slices.

BISHOP'S BREAD



Bishop's Bread image

This bread is packed with cherries, chocolate and nuts. I give away many loaves at Christmas. -Yvonne Wheeler, Minneapolis, Minnesota

Provided by Taste of Home

Time 2h15m

Yield 1 loaf (16 slices).

Number Of Ingredients 12

1 cup sugar
3 large eggs, room temperature
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon salt
1 cup whole almonds
1 cup chopped walnuts
1 cup chopped dates
1/2 cup each red and green maraschino cherries, drained and halved
1 milk chocolate candy bar with almonds (7 ounces), broken into bite-sized pieces

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.

Nutrition Facts : Calories 320 calories, Fat 15g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 225mg sodium, Carbohydrate 43g carbohydrate (28g sugars, Fiber 3g fiber), Protein 7g protein.

BISHOP'S BREAD I



Bishop's Bread I image

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

1 egg
½ cup white sugar
¼ cup vegetable oil
1 teaspoon vanilla extract
1 cup buttermilk
2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
½ cup chopped walnuts
½ cup candied cherries
½ cup currants
½ cup semisweet chocolate chips

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



Bishop's Bread image

I got this recipe from my mother-in-law - she said it's very old, she thought she got it from a magazine in 1965. She said she'd probably add more dates and pecans the next time she made it, but I think I'll add more chocolate chips!

Provided by bunkie68

Categories     Quick Breads

Time 1h45m

Yield 1 loaf

Number Of Ingredients 9

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup chopped nuts
1 cup chopped pitted dates
1 cup sliced maraschino cherry
1 cup semisweet chocolate piece
4 large eggs, beaten
1 cup sugar

Steps:

  • Mix first three ingredients.
  • Add nuts, fruit and chocolate and mix lightly.
  • Beat eggs and sugar together and stir into first mixture.
  • Line a 9” x 5” x 3” loaf pan with brown paper; butter paper.
  • Pour in mixture.
  • Bake in slow oven (325°F.) about 1 hour and 15 minutes.
  • Turn out on rack to cool.
  • Bread is best if stored, well-wrapped, for a day or two before slicing.

Nutrition Facts : Calories 4458.8, Fat 152.4, SaturatedFat 51.2, Cholesterol 852.7, Sodium 4263.4, Carbohydrate 710.5, Fiber 48.4, Sugar 440.3, Protein 89

CHRISTMAS BISHOP'S BREAD



Christmas Bishop's Bread image

Packed with cherries, chocolate and nuts, this delectable quick bread has become a Christmas family tradition.

Provided by Taste of Home

Time 1h20m

Yield 1 loaf (16 slices).

Number Of Ingredients 15

2/3 cup butter, softened
3/4 cup sugar
2 eggs
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup 2% milk
1/3 cup semisweet chocolate chips
1/3 cup raisins
1/3 cup chopped pecans
1/3 cup halved red and green candied cherries
GLAZE:
1 cup confectioners' sugar
2 tablespoons 2% milk

Steps:

  • Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla., In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Fold in chocolate chips, raisins, pecans and cherries., Transfer to a greased 9x5-in. loaf pan. Bake 65-75 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack., In a small bowl, mix glaze ingredients until smooth. Drizzle over warm bread.

Nutrition Facts :

BISCHOFSBROT (BISHOP'S BREAD)



Bischofsbrot (Bishop's bread) image

Provided by Moira Hodgson

Categories     dessert

Time 1h

Yield 12 servings

Number Of Ingredients 13

1 1/4 pounds unsalted butter
1 1/2 cups powdered sugar
6 eggs, separated
Grated rind of one lemon
Grated rind of one orange
3/4 cup raisins tossed in flour and shaken
3/4 cup slivered almonds
1/2 cup chocolate bits
1 1/2 cups flour
1 tablespoon butter (for buttering the pan)
1/2 tablespoon flour (for flouring the pan)
About 3 tablespoons powdered sugar for decorating
About 10 whole almonds, toasted, for decorating

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.

BISHOP'S BREAD II



Bishop's Bread II image

Great for gifts. Make ahead and freeze for later. Rich and tasty!

Provided by Lovesmurfs

Categories     Bread     Quick Bread Recipes

Time 2h20m

Yield 24

Number Of Ingredients 14

2 cups white sugar
1 cup margarine, softened
4 eggs
4 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
1 cup buttermilk
1 teaspoon baking soda
1 ½ teaspoons vanilla extract
1 (10 ounce) jar maraschino cherries, drained and juice reserved
2 (12 ounce) packages semisweet chocolate chips
2 (8 ounce) packages chopped pitted dates
1 cup flaked coconut
2 cups chopped pecans

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.

Nutrition Facts : Calories 506.9 calories, Carbohydrate 71.4 g, Cholesterol 31.4 mg, Fat 25.1 g, Fiber 5.1 g, Protein 6.3 g, SaturatedFat 8.1 g, Sodium 302.1 mg, Sugar 46 g

BISHOPS BREAD



Bishops Bread image

This is a Christmas tradition in my family. My mom got the recipe out of a church cookbook in the 50's. I usually make 3 loafs at a time. It is wonderful! Even those who hate fruitcake love this!

Provided by Bekah

Categories     Quick Breads

Time 1h50m

Yield 1 Loaf

Number Of Ingredients 9

1 1/2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup chocolate chips
2 cups chopped walnuts
1 cup chopped dates
1 cup halved candied cherry
3 eggs
1 cup sugar

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!

YUGOSLAVIAN CHEESE BREAD



Yugoslavian Cheese Bread image

Number Of Ingredients 11

2 cups buttermilk baking mix
1 pound Monterey Jack cheese shredded
1 1/4 cups onions chopped
5 eggs
1/2 cup buttermilk
1/2 cup butter or margarine, melted
1 (10-ounce) package spinach thawed and squeezed dry
1/4 cup cornmeal
1/4 cup cottage cheese or ricotta cheese
1 teaspoon mint leaves chopped fresh (optional)
1/4 teaspoon black pepper

Steps:

  • Preheat oven to 350°. Grease 13 x 9 x 2-inch baking pan.In a large bowl, combine baking mix, Monterey Jack cheese, onion, eggs, buttermilk, butter or margarine, spinach, cornmeal, cottage or ricotta cheese, mint and pepper until blended. Spread in baking pan.Bake for 45 minutes or until a wooden pick inserted in center comes out clean. Cut into squares. Serve hot.

Nutrition Facts : Nutritional Facts Serves

OLD WORLD YUGOSLAVIAN COFFEE CAKE



Old World Yugoslavian Coffee Cake image

This is a Delicious Yeast coffee cake. It overflows with a delicious nutty filling,and the sweet glaze puts it over the top.. It is wonderful with a cup of coffee at breakfast,or any time.

Provided by A Dash Of Love

Categories     Yeast Breads

Time 41m

Yield 2 cakes, 12 serving(s)

Number Of Ingredients 16

2 1/2 cups chopped walnuts
1 cup brown sugar
1/3 cup butter
1 egg
1 tablespoon ground cinnamon
1 (1/3 ounce) packet quick-rising yeast
1/4 cup warm water, to activate yeast 105-115 degree's
3/4 cup scalded milk, then cooled before adding to yeast
1/2 cup butter, softened
1/4 cup sugar
3 eggs
4 1/2 cups flour
1/2 teaspoon salt
1 cup powdered sugar
1 tablespoon softened butter
1 -2 tablespoon milk

Steps:

  • 1 Make the filling. Mix all ingredients together except egg set aside.
  • 2 Place the yeast in a large bowl with the 1/4 cup of warm water. Wait for yeast to activate. You will see bubbles,and foamy looking top on it. If it doesn't appear to activate. Add a teaspoon of sugar to test. It may activate after adding sugar.Make sure water is not to hot or to cool. Warm not lukewarm,or hot!
  • 3 Stir in the milk,butter,sugar,eggs,salt,and 3 cups of the flour. Beat until smooth. Stir in enough of the remaining flour to make the dough easy to handle.
  • 4 Put dough on lightly floured surface and start kneading. Knead until smooth and elastic. Place in a greased bowl turning to greased side up. Let rise until double in size in a warm place. Hint: winter can be tough. You can place the bowl of dough over a bowl of hot water covered with a rack to support the bread bowl. Cover the bowls with a towel to trap warmth from the water like a tent. This helps it rise better in the Winter months. 1-1/2-2 hours.
  • 5 Remove dough from bowl after it has risen double in size. Punch the dough down with fist. Divide the dough in half. Lightly flour surface. Roll each half of dough in to a rectangle 12 x 15 inches long.
  • 6 When ready to use filling add the beaten egg to filling. Divide filling and spread over the 2 rectangles. Roll dough tightly by the long side of rectangle that is 15 inches.Pinch dough to seal where the dough ends. Repeat with other rectangle. Stretch the roll to even it out.
  • 7 Place each Roll on a lightly greased sheet pan. Coil the dough in a circle until the coil ends. Cover and let rise until double in size. About an hour. Heat oven to 350 degree's about 40 minutes or until browned. Brush cake with butter,and glaze.

Nutrition Facts : Calories 614.9, Fat 32.4, SaturatedFat 11.2, Cholesterol 100.7, Sodium 257, Carbohydrate 73, Fiber 3.5, Sugar 32.6, Protein 11.7

YUGOSLAVIAN CHEESE BREAD



Yugoslavian Cheese Bread image

This wonderful recipe was one a former neighbor shared with me. It is very easy to prepare and so good as a side dish or appetizer.

Provided by KSGrammie

Categories     Breads

Time 55m

Yield 12-16 serving(s)

Number Of Ingredients 10

2 cups Bisquick
1 lb monterey jack cheese, shredded
1 1/4 cups onions, chopped
5 eggs
1/2 cup buttermilk
1/2 cup butter
1/4 cup cornmeal
1/4 cup cottage cheese
1 (10 ounce) package frozen chopped spinach, thawed and drained
1/4 teaspoon pepper

Steps:

  • Combine all of the ingredients and pour into a greased 9" X 13" baking pan. You may want to add chopped jalepeno for extra zip. Bake at 350 degrees for 45 minutes and ENJOY.

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