Remove from the pan and let cool. I cut it into slices when it is suntill warm and set them

aside to let the moisture escape. Place in a paper bag and freeze them individually if

you intend to store for a long period. Two or three days in the fridge should be fine. The

whey powder makes this bread firm and uniform in consistency. It should be easy to

slice it into 24-28 slices.

Cheddar Cheese Bread

Note: 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:

/3 cup soy flour

/3 cup soy Protein*

large eggs

/2 Teasp baking powder

Tablesps sour cream

Tablesps olive oil

/2 cup cheddar cheese -- grated

Teasps oregano

Preheat the oven to 375 F. Generously butter a loaf pan, 8 1/2 x 2 1/2.

Combine the soy flour, soy protein, eggs, baking powder, sour cream and oil in a bowl

and mix well. Fold in half of the cheddar. Pour the batter into the pan and sprinkle the

remaining cheddar on top.

Bake for 25 minutes, or until a tester comes out clean. 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.

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Healthy Low Carb Recipes