Basic Protein Bread

3 eggs, separated, room temperature
2 tablespoons sour cream
2 tablespoons butter, melted
1/2 cup soya powder
1 tablespoon baking powder
1/3 cup splenda
2 dashes cinnamon

Preheat oven to 350 degrees.
Beat egg whites until stiff.
Using same beaters combine egg yolks with all other ingredients (in a different bowl).
I beat well; seems the bread comes out better the longer I beat this mixture.
Fold egg yolk mixture gently into egg white mixture. (It is okay not to completely blend it all - streaks of white can remain).
Put into a buttered bread pan and bake at 350 degrees for 50 minutes or until golden.
Store in the refrigerator.
Notes: I use a 5" x 2 1/2 x 2" bread pan.
This way the loaf comes out looking just like a loaf of bread.
And I only bake for 35 minutes. I have used a regular sized bread pan and cooked it for 50 minutes however at 50 minutes it is really dry.
And in a large bread pan - it comes out flat and thin.
Sometimes I add a couple teaspoons of vanilla protein powder or whatever I feel like adding extra. The recipe is very forgiving.
Guaranteed, by adding the splenda you will find that the bread is not only tolerable but you will look forward to the sandwiches you can make. (Dr Aitkin's bread with a twist) The recipe is originally taken from the DANDR 1997 issue. He does not however put in the splenda or the cinnamon. (you will get 16 slices to the bread).