Cinnamon Bread

1/4 cup soy flour, unsifted, full-fat
1/2 tsp baking powder
1 dash salt
6 lg eggs, separated
1/4 tsp cream of tartar
2 tbsp cold water
1 tsp cinnamon
3/8 cup Splenda
2 tsp butter

Preheat oven to 350°F-180°C. Prepare 4 small bread pans, each measuring 6 x 3 1/2 x 2 inches (150x90x50mm), by spraying with Pam and greasing lightly. Sift together soy flour, baking powder, and salt and set aside. Beat whites until foamy, add cream of tartar, and continue beating until stiff but not dry. Beat yolks until thick and lemon-colored. To the yolk add water, cinnamon, sugar substitute, and butter extract, beating until mixed. Fold a little of the beaten egg whites into the yolk mixture and blend thoroughly. Then very gently fold in remaining whites, being careful not to break them down.

Divide batter and pour into the prepared pans, Place the pans in the oven bake 1 hour. Store loaves in the refrigerator in a plastic bag, puncture with 2 to 3 small holes on each side. To serve, slice each loaf in slices. Try this bread with Whipped cream cheese or with cream cheese sugarless strawberry jam.

Serving size: 32 (8 slices per loaf)