Sunday, July 1, 2012

7 egg white bishop's bread

There are some days that seem to fly by, and then there are those that seem to take forever. This was one of the latter. I made some pastry cream and cookies and ended up with 7 egg whites. I didn't want to keep accumulating egg whites to make an angel food cake, and I didn't feel like making meringues or pavlova. Since I usually do my baking on the weekends, I knew that meringues and pavlova might get stale by the time Monday rolled around for me to share these with coworkers.

I must have spent hours on the internet looking for recipes that contained 7 egg whites. I even got to the end of my Google search - as in, Google said that after 50 pages of results, that I would need to start over. Whoah. I didn't know that was possible!

Since I put all of my egg whites into one bowl (and don't own a kitchen scale), it would be hard to separate them out to make swiss meringue buttercream, macarons or other delicious-tasting things. Finally, just as I was about to give up, I came across this bishop bread on What Recipes Don't Tell You.  Hooray!

This bread uses exactly 7 egg whites and is flexible with the add-ins. Because I don't like nuts, I omitted them. I used chocolate chips and raisins in my bread since that is what I like and had on hand. You can use any combination of nuts, chocolate chips and dried fruit that you want.

The bread is super light and fluffy, almost reminiscent of an angel food cake. Obviously, there are some mix-ins, so that is what differentiates it from the cake. I was initially worried about baking this because the batter looked too wispy but it baked out just fine. The comment I got from my husband was, "Man, this bread is good!" He was disappointed that his first bite didn't have any raisins in it, but I'm sure his next slice will.

If you have 7 leftover egg whites (and I constantly do), then this 7 egg white bishop's bread is a great recipe to try!

Ingredients
  • 7 egg whites
  • ½ tsp cream of tartar
  • ¾ c sugar
  • 1 c all-purpose flour
  • ½ c walnuts, coarsely chopped (I omitted)
  • ½ c raisins or other dried fruit (or any combination)
  • ½ c semisweet chocolate chips
  • 1 tsp finely minced lemon zest (I omitted)
  • ¼ tsp salt (oops - I forgot to add this)
Directions
Preheat the oven to 350 degrees F.

Mix walnuts, raisins and chocolate chips in a bowl and blend in lemon zest.

Whip egg whites with cream of tartar in a mixer with whipping attachment, 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.

Turn whipped egg whites into a large wide bowl.

Sift flour on top of egg whites little bit at a time and fold it in along with part of the nut-fruit-chocolate chip mixture. Continue with flour and nut mixture, folding gently until all is added and totally incorporated (avoid overworking that tends to deflate the egg white foam).

Pour into parchment- or foil-lined bread pan or well-greased tube pan with removable bottom.

Bake in preheated oven for 35 to 40 minutes or until skewer comes out clean.

Yield: 1 loaf

3 comments:

  1. Yum! It looks so light and fluffy! I'm not a big bread with nuts girl either :) Love the raisins and chocolate!

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  2. Trying to figure out what to do with all those egg whites is a problem, especially if it is a weird number like 7. I can't believe you found a recipe for that! :D This bread looks delicious. I'll have to keep it in mind the next time I have a bunch of egg whites to contend with!

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