Frozen Shredded Butter Bread (made with Egg White Bread Dry Mix)

Frozen Shredded Butter 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 stick (120g) salted butter, frozen and grated/shredded
  • 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. Grate or shred the frozen stick of butter and transfer it back to the freezer until time to add it to the batter.

  3. Add the water and egg white bread dry mix to the bowl of your stand mixer.
  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 yolk or whole egg powder and frozen butter shreds, just until combined.

  6. Spread the batter into the large parchment paper lined loaf pan.

  7. Bake in the preheated oven for 45 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:



You can find this recipe with all of the ingredients listed out individually here: