Directions: |
Directions:1. Preheat oven to 325F.
2. In a large bowl add 4 egg whites and 3 heaping Tbsp or 27g egg white
powder. (Make sure this bowl is clean and no fat or egg yolk of any kind is
in the whites or the bowl. Wipe bowl out with vinegar and dry with paper
towel if necessary to ensure a clean bowl.)
3. Whip whites to soft peaks and add baking soda. Mix again until
achieving stiff peaks making sure to scrape down the sides as necessary.
4. In a separate large mixing bowl add the 3/4 cup heavy cream. Whip to
a soft flowing whipped cream texture.
5. Add gelatin to soft whipped cream, sprinkling evenly over the surface,
and immediately begin mixing to avoid clumps of gelatin. Beat until a thick
whipped cream is achieved.
6. Add egg yolks, vinegar, 4 heaping Tbsp or 38g of egg white powder,
and yeast (if using) to this whipped cream. Mix on low to medium speed
just until all clumps of egg white powder are mixed in, making sure to
scrape the sides of the bowl. Avoid over-mixing and retain as much
fluffiness in the whipped cream as possible.
7. Add 1/3 of whipped egg whites into the bowl of whipped cream mixture
and mix vigorously until well combined.
8. Add the additional 2/3 of egg white fluff into the whipped cream bowl
and fold genlty, retaining as much fluff as possible while ensuring all white
streaks are gone and the mixture is an even color throughout.
9. Grease a bread pan with animal fat of your choice (recommend lard or
beef tallow). Add mixture into this greased bread pan and smooth out top.
10. Bake this mixture on the middle rack of oven at 325F for 45 minutes.
11. After the bread has finished baking, crack the oven door very slightly,
turn off the oven, and let the bread and oven cool together for at least an
additional 45 minutes.
12. Remove rested loaf from oven and bread pan and allow to continue to
cool to room temperature.
13. Turn loaf upside down to slice as this is much easier. Slice bread loaf
to desired thickness. Use as you would any white bread.
14. For storage add bread slices to an airtight container or bag and store
for up to 1 week in the refrigerator or up to 3 months in the freezer. To
thaw, place bread in refrigerator for 2-3 days to thaw slowly. To use from
fridge let bread sit uncovered at room temperature for 30-60 minutes
before using. |
This recipe for Carnivore White Bread is from