This recipe produces a light, fluffy bread with a texture that’s often compared to that of Wonder Bread. If you whip the whites until very stiff, you won’t end up something that’s more like an eggy soufflé than bread—it will be light and airy. However, meringues and humidity do not mix. If your kitchen is very humid, you will not end up with airy bread. Please do not use egg whites in a carton, either; if you do, you won’t end up with airy bread. It’s best to use real eggs and separate the yolks from the whites.
Ingredients
How to Make It
- Preheat the oven to 325°F. Grease a 9 by 5-inch loaf pan.
- Using a stand mixer with the whisk attachment (or a mixing bowl and electric hand-held beaters), whip the egg whites until very stiff and the peaks hold their shape, about 10 minutes. (To test whether the whites are ready, turn the whisk upside down; if the peaks fold down on themselves, keep whipping.) Using a rubber spatula, slowly fold in the protein powder and any desired seasonings.
- In a small bowl, beat the egg yolks, then gently fold the yolks into the whites (making sure that the whites don’t fall).
- Fill the prepared pan with the “dough.” Bake for 40 to 45 minutes, until golden brown. Let completely cool before cutting or the bread will fall. Cut into 14 slices. Store in an airtight container in the fridge for up to 6 days or in the freezer for up to 1 month.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 70 kcal Calories from Fat: 38.7 kcal |
|
% Daily Value*
|
| Total Fat 4.3 g 12% |
Trans Fat 0.0 g |
carbohydrates 0.4 g 0% |
Protein 7.5 g 15% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |