Posted by SERVINGS: 10 SLICES
INGREDIENTS
- 5 eggs – large, room temperature, 300g total weighed in shell
- 15 g egg white powder
- 10 g beef gelatine powder
- 10 g whey protein isolate
- ¼ tsp cream of tartar
- ¼ tsp xanthan gum
- ⅛ tsp fine himalayan pink salt
INSTRUCTIONS
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pre-heat oven to 160 °C static.
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separate eggs, with whites going into a large mixing bowl and yolks into a small one.5 eggs
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add salt plus cream of tartar to the whites; use a hand-held electric whisk to whip on low speed initially, then on high speed until you achieve very firm peaks.¼ tsp cream of tartar,⅛ tsp fine himalayan pink salt
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weigh and mix the remaining dry ingredients and sift 1/2 over the egg whites; whip to incorporate, then add the remaining 1/2.15 g egg white powder,10 g beef gelatine powder,10 g whey protein isolate,¼ tsp xanthan gum
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continue to whip until the mixture becomes dense and you feel resistance on the whisk; at this point, continue to whip for another 30 seconds.
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now use the same whisk, including the blob of mixture that will have stuck to the balloon blades, and whip yolks until they become creamy and pale in colour.
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use a silicone spatula to add all the whipped yolks to the whipped egg whites, combining them manually at first, then with the electric whisk; you should end up with a homogenous, thick, fluffy, and sticky batter.
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pour 1/2 batter into a 2lb silicone loaf mould and bang the mould on the worktop to remove any air pockets; fill with the remaining 1/2 and level the top.
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bake for 30 minutes, then turn oven off but leave the bread in its mould inside (door closed) for another 30 minutes.
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now take the bread out and set it aside to cool in its mould for 15 minutes, after which, lift it off the mould and put in back in the oven over a rack for 15 mins so that the residual warm air dries it out a little more.
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store in a cupboard, uncovered.
NOTES
Expect the loaf to rise considerably with the oven heat, and then shrink on all sides as it cools. This is inevitable, as there are no flours to hold structure.
This bread will be quite soft initially, gradually becoming firmer and dryer over time. It will be fine for 3-4 days.
You can toast/broil slices, but watch carefully, as they can quickly become singed and carbonised by the high heat.
Please weigh ingredients accurately with Metric Kitchen scales:
NUTRITION
Serving: 1slice | Calories: 55kcal | Carbohydrates: 0g | Protein: 7.2g | Fat: 3g