Cheddar Cheese Bread

Note: This is a nicely flavored bread. Quite dense and similar to a biscuit in texture. I have also made it using cottage cheese and some herbs for a different flavor. The cottage cheese version is good for use as a “true” bread for a sandwich! (Way better than revolution rolls as a bread substitute!) .. This recipe can also be made using whey protein in place of the soy protein. I suspect you may also substitute Atkins bake mix for the soy flour but your carb counts will vary depending on the products you use. Soy protein however has 0 carbs.

Ingredients:
1/3 cup soy flour
1/3 cup soy Protein
2 large eggs
1/2 Teasp baking powder
2 Tablesps sour cream
2 Tablesps olive oil
1/2 cup cheddar cheese — grated
2 Teasps oregano
Preheat the oven to 375 F. Generously butter a loaf pan, 8 1/2 x 2 1/2.

Combine the soy flour, soy protein, eggs, baking powder, sour cream and oil in a bowl and mix well. Fold in half of the cheddar. Pour the batter into the pan and sprinkle the remaining cheddar on top.

Bake for 25 minutes, or until a tester comes out clean. Serve immediately or store, wrapped well in plastic wrap, in the refrigerator for up to 2 days or in the freezer for up to 1 month.