Bishop's bread

from Wikipedia, the free encyclopedia

Bishop's bread is a sponge cake in a loaf shape with zibeben (raisins), chopped nuts and candied fruit. Bishop's bread is a term used in Austrian cuisine and is registered in the Austrian Food Register. It is also known in the kitchens of Hungary and Bohemia , as well as the Danube Swabians and Transylvanian Saxons .

Franz Maier-Bruck presented two recipes for Bishop's bread made from cold sponge cake: In the " Salzburg " chapter of his cookbook Vom Essen auf dem Lande , Bishop's Bread contains chopped hazelnuts and almonds, raisins and candied fruits and is baked in a Bishop's bread pan, while in Das Große Sacher Cookbook In addition, coarsely chopped chocolate is added and after baking the bishop's bread is either only sugar-coated or coated with apricot jam and covered with chocolate icing.

history

Recipes for bishop's bread can be found in German cookbooks from the early 19th century; they describe the production of biscuit dough (sometimes also Viennese mass ) with zibeben, pinched almonds and zest of citrus peel. In the middle of the same century, recipe modifications became popular with new additions such as chocolate chips, pignolias (pine nuts), pistachios, aranzini (orangeat) and the like. a .; the dough remains a sponge cake.

The recipe and the term Bischofsbrot are currently being distributed over the Internet, recipes made from sponge cake ( sand mass ) are published under the name Bischofsbrot or associated with the Christstollen . The original recipe is still known.

Individual evidence

  1. ↑ AUSTRIAN GERMAN AND OTHER NATIONAL VARIETIES OF PLURICENTRIC LANGUAGES IN EUROPE - EMPIRICAL ANALYZES. Rudolf Muhr / Richard Schrodt, accessed on August 10, 2017 .
  2. ^ Austrian grocery book online. Project of the Federal Ministry for Health and Frauen.at, accessed on August 10, 2017 .
  3. ^ Theodor Gartner: Foreign in the vocabulary of the Viennese dialect. Retrieved August 10, 2017 .
  4. ↑ K. Ándre: Cookbook of the Prague German Cooking School / Prague. 1930, accessed August 3, 2017 .
  5. ↑ Czech Germanisms. Retrieved August 3, 2017 .
  6. ^ Adolf Schullerus: Transylvanian-Saxon dictionary. Retrieved August 3, 2017 .
  7. ^ Hans Gehl: Danube Swabian ways of life on the middle Danube. Retrieved August 3, 2017 .
  8. ^ Franz Maier-Bruck : The great Sacher cookbook . Wiener Verlag, 1975, p. 546 .
  9. ↑ Franz. Maier-Bruck: From eating in the country, the great book of Austrian farmer's cuisine and home cooking . Unchangeable New edition. Kremayr and Scheriau, Vienna 1999, ISBN 3-218-00662-7 , p. 347 .
  10. ↑ Franziska Probstin: Practical Urfahr Linz cookbook. Bischofbrod. Upper Austrian State Library - Linz, 1821, p. 259 , accessed on August 3, 2017 .
  11. ↑ Katharina Schreder: Practical cookbook with 962 cooking rules and 46 food labels: dedicated for beginners . Mechitharist Congregation Bookstore, 1860, p. 264 ( google.de [accessed on April 6, 2019]).
  12. ↑ Katharina Prato: The southern German cuisine from its current point of view, taking into account the tea and an appendix on modern serving according to metric measurements and weight calculated for beginners as well as for practical cooks . Bishop bread. Verlag-Buchhandlung Styria, Graz 1890, p. 497 ( archive.org [accessed April 6, 2019]).
  13. ↑ siamodonne: PANE DEL VESCOVO (BISHOP'S BREAD) di Siamodonne.it. January 24, 2013, accessed August 3, 2017 .
  14. ↑ Pane del Vescovo . In: Cakebiography . February 25, 2015 ( giallozafferano.it [accessed August 3, 2017]).
  15. ^ Frank Massholder: Culinary Dictionary German-Austrian. Retrieved August 10, 2017 .
  16. ↑ GuteKueche Medien GmbH: Bishop's bread - recipe . In: www.gutekueche.at . ( gutekueche.at [accessed on August 10, 2017]).