This is a nicely flavored bread. Quite dense and similar to a biscuit in texture. I have also made it using cottage cheese and some herbs for a different flavor.
The cottage cheese version is good for use as a “true” bread for a sandwich! (Way better than revolution rolls as a bread substitute!) .. This recipe can also be made using whey protein in place of the soy protein.
I suspect you may also substitute Atkins bake mix for the soy flour but your carb counts will vary depending on the products you use. Soy protein, however, has 0 carbs.
Ingredients
1/3 cup soy flour
1/3 cup soy Protein
2 large eggs
1/2 Teasp baking powder
2 Tablesps sour cream
2 Tablesps olive oil
1/2 cup cheddar cheese – grated
2 Teasps oregano
Preheat the oven to 375 F. Generously butter a loaf pan, 8 1/2 x 2 1/2.
Directions
1. Combine the soy flour, soy protein, eggs, baking powder, sour cream, and oil in a bowl and mix well.
2. Fold in half of the cheddar.
3. Pour the batter into the pan and sprinkle the remaining cheddar on top.
4. Bake for 25 minutes, or until a tester comes out clean.
5. Serve immediately or store, wrapped well in plastic wrap, in the refrigerator for up to 2 days or in the freezer for up to 1 month.
