UCLBS Recipes

Jodi's Light and Fluffy Soufflé Bread

6 egg whites
4 egg yolks
pinch salt
1/3 cup plus 1 Tbsp. DCCC
1 Tbsp Water
(*if you don't have DCCC, use dripped yoghurt and eliminate the TBSP water)

Beat the egg whites with salt until firm. Blend together the yolks and DCCC and water until liquefied.

Gently fold the yolks into the whites and spread into a parchment paper lined and side greased 9"x13" glass pyrex. Bake at 300 for 30 minutes. When you remove it from the oven it will be big and fluffy, like a soufflé. It will settle but still remain doughy. While still hot from the oven, use a flat spatula to remove the bread from the sides of the dish and turn it out. Separate it from the parchment paper on the bottom and return it to the dish bottom side up. Bake this side for an additional 10 minutes at 300.

Remove from the oven. I let it cool and then slice into 8 slices. This bread must be refrigerated. I learned that the hard way.

I love this bread because its taste is simple and does not overpower anything that you put on it. I use it as hamburger buns,for salmon sandwiches, I toast it before I use it and it crisps up really nicely and still remains light and fluffy in the middle.

It is superb for a tuna melt and peanut butter and jam. I love grilled cheese sandwiches - I'm going to have one now for breakfast.