Yield: 1 loaf of bread/ 14 slices
Serving size: 1 slice
Since I first shared my original recipe for Miracle bread, it has become one of my most popular recipes. This version, Miracle Brioche Bread, may be my favorite iteration of that original recipe. It’s lightly sweet and buttery in taste, with a lovely soft texture. It goes well with any of your favorite toppings. Enjoy it with everything from peanut butter to burgers, as it’s delicious with both sweet and savory toppings.
- 4 large eggs
- 1 2/3 cups (185.92g) of freshly shredded, low moisture, whole milk mozzarella cheese
- 3 oz. (85.05g) cream cheese
- 1 tbsp. (14.2g) unsalted butter
- 3 1/3 tbsp. (51.97g) egg white powder, here’s a link to the brand I use
- 1 1/2 tsp. (7.2g) baking soda
- 1/3 cup (55g) granular erythritol
- Preheat the oven to 350°F (180 °C).
- Line a large loaf pan with two pieces of parchment paper as follows. Place the first piece of paper to cover the length of the pan from end to end and up the far sides. Place the second piece on top, going widthwise and up the two remaining sides.
- Butter the parchment paper generously. I use four medium binder clips to secure the parchment paper to the loaf pan while buttering. Doing so makes buttering the parchment easier.
- Place the eggs, egg white powder, erythritol, and baking soda in a bowl. Stir just slightly to combine. The mixture does not need to be smooth or mixed very well. It’s okay if it’s very lumpy as long as all the egg white powder has gotten wet. Scrape any powder on the sides of the bowl back down into the egg mixture.
- Pour the egg mixture into the bowl of a food processor fitted with a steel blade. Process on high until smooth.
- Place the butter and cream cheese into a large microwaveable bowl. Place the shredded cheese on top of the butter and cream cheese.
- Microwave the cheese mixture at thirty-second intervals, mixing with a large spoon after each interval. Repeat three times or until the mixture has melted and resembles a smooth taffy.
- Carefully transfer the cheese mixture into the food processor bowl with the eggs.
- Process on high until you have a smooth, thick batter that resembles pancake batter.
- Pour the batter into the prepared loaf pan and remove the clips. Place the loaf pan on a sturdy baking sheet and place it in the center of the preheated oven. Bake for about one hour and twenty minutes, or until a toothpick inserted near the center of the bread comes out completely dry. The outside of the bread will be a very dark golden brown.
- Place the loaf pan on a wire rack to cool for 20 minutes before removing the bread from the pan.
- Remove the parchment paper from the loaf and allow it to cool completely before slicing.
- Use a serrated bread knife to slice the bread into 14 even slices, about 1/2″-3/4″ thick.
- Store the bread in a plastic storage bag in the refrigerator. Leave the bag partially opened until it has reached refrigerator temperature.