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Reviews Date product posted
Mon January 26, 2004
Recommended By Average Price Average Rating
No recommendations None indicated None indicated

Ingredients: 4 large eggs -- (separated
and used cold)
1 teaspoon cream of tartar
1/4 cup soy flour
1/3 cup sour cream
2 teaspoons cinnamon

How To Prepare: Preheat oven to 300
degrees. Spray non-stick
cookie sheet with no stick
cooking spray such as

Separate eggs. Beat cold
(yes, cold) egg whites until
foamy and then add cream
of tartar. Continue beating
eggwhites just until stiff
peaks form. Set aside.
(Note: since this bread is
supposed to be flat enough
to use for sandwich bread,
it's OK for the whites to
deflate somewhat--that's
why I recommend beating
cold egg whites. It also
gives a more dense texture
to the bread.)

In a separate bowl, beat
together the egg yolks, soy
flour, sour cream and
cinnamon just until well
blended (Note: the
cinnamon really does kill
the soy taste)

Gently fold about 1/3 cup or
so of the egg whites into the
egg yolk/flour mixture to
lighten it a bit. Then gently
fold the rest of the egg
whites into the egg yolk
flour mixture. The batter
should now be the
consistency of a light, fluffy
uncooked meringue.

Turn the batter onto the
cookie sheet and spread
gently edge to edge with a
spatula. Bake about 16-18
minutes or until set and
lightly browned.

Remove from oven and
immediately loosen bread
from the edges of the
cookie sheet. If necessary,
very carefully run pancake
turner or spatula between
bottom of bread and the
cookie sheet to be sure it
will not stick. Turn out
immediately onto a cutting

Cut immediately into 12
slices. I usually flip each
slice over after cutting to
keep it from getting soggy.
When cooled, store in tightly
covered container in
refrigerator, separating
each serving with wax
Carbs per serving - include all nutritional information if known: 18g carbs total
Effort (Easy, Average, Difficult): Easy

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