This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is NOT safe for those who are sensitive to gluten.
"The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight."
-M. F. K. Fisher, Author
This is a denser bread that is subtly sweet. Unlike many baked goods it doesn’t have a dominant flavor but a subtle combination of the sweet potato, nuts and spice. Great toasted with a touch of jam or even a bit of light cream cheese.
Egg whites are used to add volume to a dish or to help it hold together. When whisking, the proteins in the egg whites bond with each other and form chains that trap air. It is the continued whisking and adding of air that allows the whites to form stiff peaks.
Whisk your egg whites slowly at first. Because of the way the protein is linked, whisking too quickly will incorporate too much air early and the whipped egg whites will have a grainy texture. These will often break down easily and become watery.
For ideal egg whites, whisk slowly at first and increase the speed as you go. Use a softer whisking motion with a slight scooping action at first. This pulls in less air.. As the whites stiffen, increase the speed and lift the whites higher off of the bottom of the bowl.
When using a mixer (which I usually do for meringues) start on a slow setting and increase the speed gradually.
When a recipe calls for whipped egg whites, separating the whites must be done carefully as you don't want to get anything in them. If there is the least little bit of egg yolk in them they will not form stiff peaks. It is also very important that the bowl be clean and dry or the egg whites will not stiffen. (See also Copper Bowl.)
Servings = 8 | Serving size =1 slice
Cooking Time = 60 Minutes
This recipe can be multiplied by 2.
Bread will keep for 72 - 96 hours in a plastic bag. Reheat gently. This will freeze fairly well if sealed tightly in a plastic bag.
This recipe can be multiplied by two but must be cooked in two separate loaf pans.
|1||8 ounce yam (peeled and diced)|
|1 large||egg yolk|
|1 tsp||canola oil|
|1/2 cup||Z-Sweet stevia or Splenda|
|1 tsp||pure vanilla extract|
|1/2 cup||chopped pecans|
|3 large||egg whites|
|1 1/4 cup||all purpose flour|
|3/4 cup||whole wheat flour|
|2 tsp||baking powder|
|1/2 tsp||baking soda|
|1/2 tsp||ground cinnamon|
|2 Tbsp||wheat germ|
|1/4 cup||non-fat buttermilk|
|2 tsp||light brown sugar|
Steam the yams until they are tender. Mash them with a fork or whisk. Don’t try to make the yams into a puree but there should be some small pieces.
Preheat oven to 350°F. Line a 1 1/2 quart glass Pyrex oblong loaf pan with foil (non-stick foil works best).
Whisk the egg yolk until smooth. Add the canola oil and whisk together until smooth. Add the Z-Sweet or Splenda®, mashed yams, and vanilla extract and whisk. Fold in the chopped pecans.
In separate bowl whisk the egg whites until they begin to be very frothy and white. Do not beat into stiff peaks (the egg whites should about triple in volume).
Place the all-purpose flour, whole wheat flour, salt, baking powder, baking soda, cinnamon and wheat germ in a sifter and sift into the mixing bowl.
Gently fold the creamed mixture together with the flour mixture. Add buttermilk and fold until smooth. As soon as the mixture is well blended add the frothed egg whites and fold together until smooth.
Pour the batter into the lined Pyrex dish. Sprinkle the brown sugar over the top of the bread and place the loaf pan in the preheated oven. Bake for 50 minutes.
Serving size = 1 slice
Servings = 8
Amount Per Serving
|Calories 223||Calories from Fat 57|
|% Daily Value|
|Total Fat 7g||10%|
|Saturated Fat 1g||4%|
|Monounsaturated Fat 4g|
|Trans Fat 0g|
|Total Carbohydrates 35g||12%|
|Dietary Fiber 4g||16%|
|Vitamin A 2%||Vitamin C 8%|
|Calcium 10%||Iron 11%|
|Vitamin K 2 mcg||Potassium 377 mg|
|Magnesium 41 mg|