Butter Powder Bread (made with Egg White Bread Dry Mix)

Butter Powder Bread (made with Egg White Bread Dry Mix)
  • 1 1/4 cups (295ml) of water
  • 161g Egg White Bread Dry Mix (145g if you omitted the arrowroot or fiber option)
  • To add after whipping:
  • 1/4 cup (24g) butter powder
  • 2 tsp egg yolk powder OR 2 tbsp whole egg powder
  1. Preheat oven to 325 degrees and prepare a large loaf pan by lining with parchement paper.

  2. Add the water and egg white bread dry mix to the bowl of your stand mixer.

  3. In a small bowl mix together the butter powder and the whole egg powder and set aside

  4. Start the mixer with the whisk attachment on low speed. Gradually increase the speed until full. Mix on full speed for 5-10 minutes or until you get a texture similar to shaving cream.

  5. Reduce speed to low and stir in the butter powder mixture just until combined and no lumps are left.
  6. Spread the batter into a large parchment paper lined loaf pan.
  7. Bake in the preheated oven for 40 minutes (If doing 2 mini loaves cook for 35 minutes).
  8. Remove the loaf from the oven and allow to cool in the pan on a wire rack for about 10 minutes.

  9. Remove from the pan and parchment paper and allow to rest on the wire rack until completely cool to the touch.
  10. Slice and enjoy.
Recipe Notes

Find the recipe for the Egg White Bread Dry Mix here: http://indigonili.com/egg-white-bread-mix/


Substitution options:

Butter powder can be substituted with mct oil powder for a dairy-free version.