French Toast Loaf Recipe - Cooking Index
French Toast Loaf Recipe - Cooking Index
| 1 1/2 cups | 165g / 5.8oz | Atkins Bake Mix - sifted |
| 3/4 cup | 46g / 1.6oz | Whole-wheat flour - sifted |
| 2 tablespoons | 30ml | Ground cinnamon |
| 1 teaspoon | 5ml | Salt |
| 1 teaspoon | 5ml | Baking soda |
| 1 1/2 cups | 297g / 10oz | Granular sugar substitute |
| 3/4 cup | 177ml | Buttermilk |
| 1 tablespoon | 15ml | Vanilla extract |
| 1 | Active dry yeast | |
| 1/8 teaspoon | 0.6ml | Sugar |
| 6 | Eggs - separated | |
| 1/4 teaspoon | 1.3ml | Cream of tartar |
Heat oven to 350 degrees. Grease an 8- by 4-inch loaf pan; set aside. Sift together bake mix, whole wheat flour, cinnamon, salt, and baking soda. Whisk in sugar substitute
Heat one third of the buttermilk until warm to touch (about 110 degrees). Add yeast and sugar; let sit 5 minutes until yeast bubbles.
Combine remaining buttermilk, egg yolks, vanilla. Pour into dry ingredients. Mix well with an electric beater on low speed. Beat in yeast mixture. Let batter rest 10 minutes.
Beat egg whites and cream of tartar until medium peaks form. Slowly add egg whites to batter. Fold in with a rubber spatula until incorporated. Transfer to prepared pan.
Bake 50 minutes until golden and a cake tester inserted in center comes out clean. Cool on wire rack before cutting into 10 slices.
This recipe yields 10 servings.
Carbohydrates: 17 grams
Net Carbs: 13 grams
Fiber: 4 grams
Protein: 7 grams
Fat: 5 grams
Calories: 187
Description:
"An easy way to serve French toast at a brunch, without last minute cooking. Dont be put off by the scant amount of sugar -- its there to activate the yeast."
Source:
Atkins Cookbook at http://atkinscenter.com
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