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Cloud Bread Recipe
I have shared a ton of bread recipes on the site. The archive just keeps growing! And when I discovered this egg white based bread on A Spicy Perspective, I just had to give it go.
Cloud bread gets its name since it would seem that a cloud. It's additionally light and feathery like a cloud. It's a low carb alternative for anybody on a keto diet.
In any case, let's be honest. In the event that you are here on my site, you are not on a low carb diet! All that I make is stacked with carbs.
I just truly like this basic, 4-fixings cloud bread. It's enjoyable to make and more amusing to eat! My significant other causes sandwiches with it and I to appreciate it with a smear of jam. It's even delectable all alone and can be seasoned in an assortment of ways which I'll talk about down beneath in the formula.
Cloud Bread ingredients
Thus, in case you're a pastry specialist and appreciate the way toward whipping egg whites and collapsing them to a hitter, you will have a ton of fun assembling this formula.
- Eggs - The main ingredient and base of the recipe
- Cream of tartar - Needed to help stabilize the egg whites so they whip up nice and stiff
- Greek yogurt - Aids in texture and flavor
- Salt - Also for flavor
How to make cloud bread?
This pleasant little bread is so natural to make. In only a couple of straightforward advances you'll have cushioned pads of cloud bread.- Start by separating the eggs. Place the whites in one large bowl and the yolks in another large bowl.
- Whip the egg whites. Add cream of tartar to the whites and whip them to very stiff peaks. If you fail to whip them enough, the bread won't turn out properly.
- Combine the other ingredients. Mix the egg yolks with Greek yogurt and salt until smooth.
- Fold in the egg whites. In three additions, fold the whites into the yolks until combined. Use a gentle hand so you don't deflate the air in the whites. The batter should be somewhat thick once fully incorporated.
- Portion the batter. Drop 1/2 cup mounds of batter onto a baking sheet lined with parchment paper or a silicone mat. Then use a spatula to shape the mounds into 1/2-inch thick disks.
- Bake the cloud bread. Bake the bread for about 30minutes, until it's golden and feels dry to the touch.
- Cool the bread. The bread needs to cool for at least an hour after baking. If you eat it warm, it will have an eggy flavor and texture. As it sits, it will dry out a bit and be more like bread.
Does cloud bread taste like bread?
Cloud globule just has the surface of bread. It really poses a flavor like eggs. The primary fixing is eggs all things considered. We saw the eggy flavor is more serious when the bread is straight from the stove and it relaxes as it chills off. Let the bread rest for in any event an hour prior to utilizing it.
How to store cloud bread?
Cloud bread should be utilized the day it is made. The surface debases and it won't be as acceptable after that. Be that as it may, if it's really important to store the bread, keep in a water/air proof compartment either at room temperature or in the fridge.
How long will cloud bread keep?
Put away in a hermetically sealed compartment, cloud bread will keep for as long as 3 days at room temperature or as long as 7 days in the fridge.
yield: 12 PIECES
prep time: 15 MINUTES
cook time: 30 MINUTES
additional time: 1 HOUR
total time: 1 HOUR 45 MINUTES
This simple cloud bread recipe is a low carb, keto friendly option that is light, fluffy, and great for sandwiches.
4.6 Stars (30 Reviews)
Ingredients
- 6 eggs, separated
- 1/4 teaspoon cream of tartar
- 6 tablespoons plain Greek yogurt
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 300°F. Line 2 large baking sheets with parchment paper; set aside.
- Combine the egg whites and cream of tartar in the bowl of a stand mixer. Beat on high speed until stiff peaks form.
- In a separate large bowl add the egg yolks, yogurt, and salt. Mix until well combined.
- Fold one-third of the egg whites into the egg yolks just until combined. Repeat 2 more times with the remaining egg whites.
- Using a 1/2-cup measuring cup, drop 6 dollops of batter onto each baking sheet. Use the bottom of the cup to spread the batter into 1/2-inch thick circles.
- Bake for 30 minutes or until golden. Cool for at least 1 hour before serving.
Notes
Flavorful variations:
- Use cream cheese in place of Greek yogurt
- Use sour cream in place of Greek yogurt and add 4 tablespoons of freshly chopped chives.
- Add 1/2 teaspoon garlic powder, onion powder, or other dried spices.
Make ahead tip
- Cloud bread is best served the day it is made! However, it can be stored in an airtight container for up to 3 days at room temperature or up to 7 days in the refrigerator.
Nutrition Information:
YIELD: 12 SERVING SIZE: 1
Amount Per Serving: CALORIES: 40TOTAL FAT: 2gSATURATED FAT: 1gUNSATURATED FAT: 1g
CHOLESTEROL: 93mg
SODIUM: 126mg
PROTEIN: 4g
* Percent Daily Values are based on a 2000 calorie diet. Since different brands of
ingredients have different nutritional information, the values shown are just an estimate.
SOURCE : https://www.bakedbyanintrovert.com/cloud-bread/
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