3 eggs — separated
2 tablespoons sour cream
2 tablespoons butter — melted
1/2 cup soy flour
1 tablespoon baking powder
How to Prepare:
Preheat oven to 350. Butter a glass loaf pan ( Glass is the best, I have tried the other kind but they don’t work as good)
Measure out soy flour and baking powder. Stir good with wire wisk. Set aside. Put your egg whites in a separate bowl from yolks.
Mix the yolks, sour cream, and melted butter and beat real good. (Make sure butter is not to hot when you pour in egg and sour cream).
Beat your egg whites until stiff but not dry. Add egg yolk mixture and dry mixture and beat til just mixed good, scrapping sides of bowl. Pour into bread pan. Bake at 350
Degrees, for 20 to 25 mimutes. This bread does not rise to much if any. I usually triple the recipe and put in 3 pans and freeze 2 and keep the other in the frig.
Eat with lots of real butter.
Note: I only eat this with my breakfast except sometimes I have a piece with dinner. I just don’t like eggs with out bread. This tastes like corn bread to me.