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Swiss Loaf

Our children and husbands love this. No, it’s not your fluffy wonder bread from the store, but it’s pretty durn good and so good for you! Bake in a bun pan to enjoy at your BBQ with your hamburger or hotdog! The Swiss Loaf recipe is found in the "Breads and Pizza Crust" section of our Trim Healthy Mama Cookbook on page 198.

Cooking Method:
Courses:
Servings: 1
Dietary: Dairy-Free
Description

Our children and husbands love this. No, it’s not your fluffy wonder bread from the store, but it’s pretty durn good and so good for you! Bake in a bun pan to enjoy at your BBQ with your hamburger or hotdog! The Swiss Loaf recipe is found in the "Breads and Pizza Crust" section of our Trim Healthy Mama Cookbook on page 198.

1 Medium-Sized Loaf

Ingredients
  • 6 large egg whites
  • 1 cup water
  • 1 Tbs apple cider vinegar
  • 1 1/2 cups TH Baking Blend
  • 3 1/2 Tbs TH Psyllium Husk Flakes
  • 1/4 tsp Th Mineral Salt (scant)
  • 1/2 tsp TH Super Sweet Blend
  • 1 1/2 tsp aluminum-free baking powder
  • 1 1/2 tsp baking soda
  • coconut oil spray
Instructions
  1. 1
    Preheat the oven to 400°F.
  2. 2
    Place the egg whites in a food processor, add the water and vinegar, and process for 15 seconds. Add the other food ingredients, pulse to combine for a few seconds, scrape down the sides of the processor bowl with a spatula, then pulse again for 10 seconds. Allow the mixture to sit for 3 or 4 minutes.
  3. 3
    Lightly spray a 4 & 1/2 × 8 & 1/2-inch loaf pan with coconut oil spray (pan size is important; too big a pan and your loaf will be flat). Pour the dough into the pan, then smooth the top gently with your spatula. Cut a large X in the top, then gently widen it so the top cracks evenly. Put the bread on the middle rack of the oven, then immediately turn the oven temperature down to 375°F. After 20 minutes, cover the top of the loaf with foil and continue baking for another 40 minutes for a full hour total.
  4. 4
    Remove the loaf from the oven and let cool briefly, then remove from the pan and allow to cool on a wire rack or on the top of the loaf pan for a couple hours. Protein-rich breads are much better after having sat out for a while. If you cut into it too soon, it will appear too moist. The texture will be even better the next day, after drying out a little.
Note

Pearl Chats: "Of all the many goals we had for this cookbook , our numero uno was to come up with an actual Fuel Pull loaf of bread that you can cut, slather butter on and not turn into a crossover in the process. Fats with bread are what we all long for right? Our lofty goal was to create a protein based loaf that wasn’t dry like a brick or too heavy and eggy. One that you can have under fried eggs for S or make a lean sandwich with room for fruit on the side for E.

The single-serve Swiss Bread recipe wasn’t hard to get right.  This loaf gave us far more trouble.  At times we doubted our quest would be possible.  There were many, many failures along the way.  Many flat loaves, squishy loaves, yucky loaves, dry loaves, eggy loaves… but we got closer and closer. The final loaf came out of the oven, we cut into it and knew goal was achieved. Our children love this, our husbands love this. No, it’s not your fluffy wonder bread from the store but it’s pretty durn good and so good for you!"

Note:  You can freeze extra bread in baggies, separating the pieces with wax paper or coffee filters.

This recipe was "featured" in the Trim Healthy Living EZine~ Edition 18!

Read it online: https://trimhealthymama.com/recipe/swiss-loaf/