*YEASTED* NEXT LEVEL BUTTER BREAD (ARTISAN EGG WHITE BREAD)

Ingredients

• 1 1/4 cups (295ml) of warm water (100-110 degrees)
• 1 tsp honey or inulin
• 2 ¼ tsp (9g) active dry yeast
• 100 g (1 1/4) cup egg white powder
• 1 tsp unflavored gelatin
• 1 1/2 tsp cream of tartar
• 1/2 tsp Redmond real salt
• 1/4 cup (36g) allulose
• 2 tbsp (16g) arrowroot powder

To add after whipping:

• 1 stick salted butter, frozen and grated

Instructions

1. Grate or shred the 1/2 cup of frozen butter and transfer it back to the freezer until time to add it to the batter.
2. In a small bowl whisk together the warm water and honey and sprinkle the yeast over the top.
3. Set yeast mixture aside in a warm place (90-105 degrees) to activate while preparing the other ingredients.
4. To the bowl of your stand mixer whisk together the egg white powder, gelatin, cream of tartar, salt and allulose and set aside.
5. Whisk the arrowroot powder in to the warm yeast and water mixture.
6. Combine the yeast mixture with the egg white powder mixture and whisk by hand until all the dry ingredients are moistened.
7. Start the mixer with the whisk attachment on low speed. Gradually increase the speed until full. Mix on full speed for 5-15 minutes or until stiff peaks form.
8. Reduce speed to low and stir in the frozen butter shreds just until combined.
9. Spread the batter into a large, parchment paper lined loaf pan (mine is 10x6in).
10. Score the top of loaf down the middle and allow to proof in a warm spot (90-105 degrees) for 1 hour.
11. In the meantime, preheat your oven to 325 degrees.
12. Score the top of the loaf again and bake in the preheated oven for 40-45 minutes until firm and cooked through.
13. Remove the bread from the pan and peel away the parchment paper.
14. Allow to rest on a wire rack until completely cool to the touch.
15. Slice and enjoy!