Cheryl's StoryI can't remember where I got this recipe, but it is one that I have had for about 14 or 15 years. I used to make it a lot for my youngest daughter.
This bread has a bit of an eggy texture and it slightly shiny in appearance. It does not rise into a tall loaf.
I made the sweet version for breakfast bread (toast or french toast) the savory version I used to make sandwiches.
whey protein (vanilla or plain/unflavored)
ideal sweetener (or splenda) (the little packets)
olive oil or sweet almond oil
cinnamon and 3 packets of sweetener (for sweet breakfast bread)
garlic powder (for savory bread) (for savory bread, do not add sweetener)
1Preheat oven to 400 degrees. Spray a loaf pan with non stick spray and set aside.
2Mix all dry ingredients in a small bowl. Mix all wet ingredients in a large bowl; then add dry ingredients and mix with hand mixer for one minute. Pour into loaf pan.
3Bake for 15 to 20 minutes.
4Slice into 8 thick slices.
523 carbs for the entire loaf. Approximately 3 carbs per slice