White bread with protein

Combine and thoroughly mix all dry ingredients: almond flour (90 g), whey protein isolate (15 g), coconut flour (7 g), baking powder (3 g), salt (2 g), and xanthan gum (1 g). To enhance the bread flavor, you can add 10-15 g of erythritol.

Instead of whey protein isolate, casein can be used, but the bread will turn out more moist and soft.

After that, add all liquid ingredients, including egg white (200 g) and lemon juice (10 g), and mix the mixture well until homogeneous.

Next, fill the prepared baking pan with the dough and smooth it out with a wet spoon. Now you can place the pan in the preheated oven.

Bake the bread for 35-40 minutes until ready.

Baking temperature: 180°C, top and bottom heating mode without convection.

Baking time: 35-40 minutes.

After baking, carefully remove the bread from the pan and let it cool completely on a rack. Once the bread has cooled, place it in the refrigerator for 2 hours for better moisture distribution.

The cooling and resting process of the bread is necessary for the even distribution of the remaining free moisture.

Moisture migrates during cooling, and the texture stabilizes.