UCLBS Recipes

Jodi's Cinnamon Soufflé Bread

6 egg whites
5 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)
1 tsp of Cinnamon
Saccharine (1-2 tablets) or Necta Sweet to taste (3 or 4 1/4 grain Necta Sweet)

Beat the egg whites with salt until firm. Blend together the yolks and DCCC and water and cinnamon and saccharine until liquified.

Gently fold the yolks into the whites and spread into a parchment paper lined and side greased 9"x13" glass pyrex. (This is the same size dish that I use for a lasagna.) 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.

It toast this bread and eat it with just butter, or I make a spread of butter, honey and cinnamon and shmear it on top. Sometimes I eat it with sweetened yoghurt spread on top. At the last UCLBS potluck Pam Williams came with the most delicious lemon yoghurt spread. I made this bread with that spread in mind.

NB: If you wish to use honey, the equivalent amount to the saccharine used would be 1 1/2 tsp.