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Good Tasting Soy Cinnamon "Sandwich Bread"

Recipe By: Marilyn
Categories: Breads & Things

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

Preheat oven to 300 degrees. Spray non-stick cookie sheet with no stick cooking spray such as Pam.

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 board.

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 paper.

539 Calories; 38g Fat (63.1% calories from fat); 32g Protein;
18g Carbohydrate; 5g Dietary Fiber; 782mg Cholesterol; 268mg Sodium.

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