Cinnamon Bread 

Serving Size : 32 (8 slices per loaf)

		butter  
1/4	cup	unsifted full-fat soy flour
1/2	tsp	baking powder
	dash	salt 
6		eggs, extra-large
1/4	tsp	cream of tartar
2	T	cold water
1	tsp	cinnamon
6	T	sweetener (or equal to 6 T sugar)
2	tsp	butter extract
  
Preheat oven to 350 degrees.  Prepare 4 small bread pans, each measuring
6 x 3 1/2 x 2 inches, by spraying with Pam and greasing lightly.  Set aside.
  
Sift together soy flour, baking powder, and salt and set aside.  Beat egg
whites until foamy, add cream of tartar, and continue beating until stiff
but not dry.  Beat yolks until thick and lemon-colored.  To the yolks add
water, cinnamon, sugar substitute, and butter extract, beating until
thoroughly combined. Sift in soy flour mixture and beat again until smooth.
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 amount the prepared pans,  Place the pans in the oven and
bake 1 hour.  Store loaves in the refrigerator in a plastic bag, punctured
with 2 or 3 small holes on each side.  To serve, slice each loaf in 8
slices. Try this bread with  Whipped Cream Cheese or with cream cheese and
surgarless strawberry jam.