Low-carb white bread

Water, Egg, Milk, Albumin, Whey protein isolate, Casein, Baker’s yeast, Cooking salt, Xanthan gum, Baking powder without starch, Vanilla, Stevia

Let it stand: 6 min, Mix: 5 min, Combine the dry ingredients: 5 min, Blend with a blender: 5 min, Let it stand: 40 min, Cooking: 5 min, Bake in the oven: 50 min, Let it stand: 30 min

Mix dry yeast (5 g) with warm water (40 g, 32–35 °C) and let it sit for 5–7 minutes until a frothy cap appears.

In a separate bowl, combine the remaining water (360 g) and milk with a fat content of up to 6% (100 g).

Add room temperature chicken eggs (200 g) and the activated yeast along with the water. Whisk together.

In another bowl, combine albumin (50 g), whey protein or isolate (50 g), casein (40 g), xanthan gum (3 g), baking powder (2 g), salt (5 g), and vanillin (0.5 g).

Gradually add the dry mixture to the liquid and blend with an immersion blender for 2–3 minutes until a thick, stable batter forms.

Add sweetener (to taste) and mix briefly.

Transfer the batter to a mold measuring 20×10×5 cm.

Cover the mold and let it sit at room temperature for 30–40 minutes for light fermentation.

Preheat the oven to 180 °C.

Bake the bread for 45–50 minutes until it has a firm structure and an even light crust.

Remove the bread from the mold and let it cool completely on a rack.

Slice only after it has completely cooled.