This bread is really quick to make, sturdy, and moist. It makes fantastic sandwiches, especially when toasted. It can be used to make stuffing or croutons for soup or salad. Be sure to use full fat Greek yogurt. The higher protein helps to provide structure to the bread. There isn’t a lot of fat, so the full fat is needed to keep the bread tender. Adding the sugar is optional, and the taste hard to discern, but makes the bread more similar to traditional higher carb bread. You could easily add sesame seeds to the top or customize the flavors by adding Italian seasonings and garlic or even caraway seeds for rye bread. I look forward to seeing your own versions! Most of the carbs are from the psyllium fiber, so this bread is actually pretty low carb. Check the recipe notes for the cinnamon bread modifications.
Kristie’s Best White Bread
Servings 18
Calories 118kcal
Ingredients
- ¾ cup whey protein isolate
- 3 tablespoons psyllium fiber powder
- 0.9 ounces ⅓ cup Lifesource oat fiber
- ½ cup almond flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 tablespoons granulated sweetener optional
- 8 ounces cream cheese room temp
- 6 large eggs room temp
- 5.3 ounces 150g full fat 5% Greek yogurt
- 1 tablespoon apple cider vinegar
Instructions
- Preheat oven to 350°F. Grease generously and line the bottom of a 9.25” by 5.25” by 2.75” bread pan with parchment paper. Set aside.
- Combine the isolate, psyllium, oat fiber, almond flour, baking powder, salt, and sweetener (if using) in a small bowl. Whisk or stir to combine and set aside.
- With all ingredients at room temperature, use a hand mixer or stand mixer to whip the cream cheese until fluffy.
- Add eggs one at a time, whipping well after each. Use a rubber spatula to scrape down the sides of the bowl before adding each egg.
- When the cream cheese and eggs are thoroughly mixed (with no lumps), add the yogurt and mix until blended.
- Measure in the apple cider vinegar and stir.
- Add the dry ingredients and mix until just combined. Use a spatula or mix lightly with the mixer. Do not over mix.
- Pour the batter into the prepared baking dish. Bake for 45-55 minutes or until the top is just firm to the touch in the middle. When you press gently, the center should not yield. Let cool on a rack for at least 15 minutes before inverting from the pan. Slice with a serrated knife.
Notes
Tightly wrap and store leftovers in the refrigerator for up to one week. Bread may be frozen as a loaf or frozen in slices for up to three months.
Troubleshooting if underdone:
1. Please watch the video we talk about a lot of potential reasons the bread could be under baked. I also explain what to look for, feel to see if the bread is completely baked. (The video is currently only available in the cooking community at http://www.homemade.health )
2. Pans. You need to use the correct size pan. Dark, metal pans will cook the outside faster. Try reducing the oven heat by 25 degrees if using a dark pan. Glass doesn’t conduct heat as well and will require a longer baking time. Silicon doesn’t conduct heat as well and will require a longer baking time. Silicon also doesn’t hold heat well and there will be less residual heat to let the loaf finish baking inside.
3. Oven temps. Use a thermometer to test the temp of your oven. Many are off by more than 25°.
4. Let the bread cool in the pan for about 10 minutes before removing it. Let the bread cool at least another 30 minutes before slicing.
5. Check your ingredients by weight if possible. Be sure to use large eggs. Farm eggs or larger eggs will require longer baking times.
6. To check for doneness, lightly press the center of the loaf. If there’s any resistance, keep baking. If the loaf still looks shiny on top, it probably isn’t cooked all the way through. You can’t trust the color of the bread as an indication of doneness, but if it’s getting too brown, tent with a piece of foil.
To make the cinnamon bread version:
In place of the optional sweetener, use 1/4 cup brown sugar substitute. You will also need 2 teaspoons ground cinnamon. In step 2, use half of the sweetener. Mix the remaining sweetener with the cinnamon in a bowl and set aside. When it’s time, pour about 1/3 of the batter into the prepared pan. Sprinkle half of the cinnamon mixture over the batter. Pour an additional ⅓ of the batter into the pan. Add the remaining cinnamon mixture and then pour the remaining batter over top. Use a knife to swirl the batter and cinnamon from side to side and end to end.
In place of the optional sweetener, use 1/4 cup brown sugar substitute. You will also need 2 teaspoons ground cinnamon. In step 2, use half of the sweetener. Mix the remaining sweetener with the cinnamon in a bowl and set aside. When it’s time, pour about 1/3 of the batter into the prepared pan. Sprinkle half of the cinnamon mixture over the batter. Pour an additional ⅓ of the batter into the pan. Add the remaining cinnamon mixture and then pour the remaining batter over top. Use a knife to swirl the batter and cinnamon from side to side and end to end.
Nutrition
Calories: 118kcal | Carbohydrates: 2.8g | Protein: 1.5g | Fat: 8.5g | Fiber: 1.5g