This is a light and tasty bread, the ideal choice for breakfast, lunch or dinner. At only 2g carbohydrates per slice, you can enjoy it in place of wheat bread any time.
50g/2oz full fat soya flour
15ml/1 tbsp baking powder
A good pinch of salt
4 eggs, separated
40g/1.5oz/3 tbsp butter, melted
45ml/3 tbsp creme fraiche
Sift the soya flour, baking powder and salt together.
Beat the egg yolks with the butter and creme fraiche until well blended.
Beat in the flour mixture.
Whisk the egg whites until stiff. Beat 30ml/2 tbsp into the soya flour mixture to slacken it, then fold in the remainder with a metal spoon.
Turn into a greased 450g/1 lb loaf tin, base lined with baking parchment/greaseproof paper, and bake in a preheated oven at 180ºC /350ºF/gas 4/fan oven 160ºC for about 40 minutes or until risen, golden and firm to the touch.
Turn out on a wire rack to cool, then store in a polythene bag in the fridge for up to 3 days, or slice and freeze.
Does anybody use that quick bread recipe from the original Atkins book (for some reason recipe removed in later editions)? The ex-wife used to make it for me and it was a life-saver with scrambled eggs and my old favourite - curried mince!! Yum. Could also be used for croutons in salads!!