Bread with Yeast!
- 6 eggs (5 separated, set 6th aside)
- 5 ounce cream cheese
- 1/4 tsp cream of tartar
- 1/2 tsp nusalt
- dash of pepper
- 1 tsp Tones Onion Powder
- 1 tsp Tones Garlic Powder
- 1.5 tsp Tones Minced Onions
- 1.5 tsp Fleischmann’s Active Dry Yeast
- 1 tsp baking powder (as a backup)
- 3 tbsp softened butter (unsalted)
- 1/4 cup extra light virgin olive oil
- 2.5 scoops Designer Whey Natural Whey Protein Powder
Preheat the oven to 300 degrees. I use non stick foil to line a bread loaf pan.
Start by taking a medium sized mixing bowl and put the cream cheese in there and nuke it for about 20 seconds. Add the softened butter and whisk it together.
Separate 5 of the eggs and put the whites in the mixer bowl. Add the yolks in the cream cheese mixture. Add olive 1/8 cup of the olive oil to the cream cheese yolk mixture and whisk well.
Add to the cream of tartar to the egg whites and put mixer on medium and mix. You want these to be beaten until super stiff and dry you have to beat it off the beaters!
Put dry ingredients in a bowl, protein powder, nusalt, garlic powder, onion powder, baking powder, minced onions, pepper, yeast and stir together with a fork.
Dump the dry ingredients into the yolk/cream cheese mixture and start to stir it in. It will get thick add the last egg and remaining olive oil. Mix until well mixed, it will be thick like paste LOL for real though!
Check the whites and they should be about done by the time you are done with the yolk mixture. I dump the entire bowl in the yolks and I fold it in. I do stir it some what because the whites are so stiff, they don’t deflate right down!
Once it’s completely mixed pour the mixture into the non stick foil lined loaf pan. Bake for 55 minutes at 300 degrees or until you poke it with a knife and it comes out clean.