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Rosemary Cloud Bread
home :: des moines cooks :: In the Kitchen With February/March 2017

Rosemary Cloud Bread


3 eggs
3 tablespoons cream cheese
¼ teaspoon baking powder (or cream of tartar)
¼ teaspoon garlic powder
Dried and crushed rosemary, enough to sprinkle the bread

Preheat the oven to 300°F. Meanwhile, separate the eggs.

In one bowl mix egg yolks, cream cheese, and garlic powder until smooth.

In a larger bowl add ¼ teaspoon baking powder or cream of tartar to the whites and beat the whites on high speed until they form firm peaks.

Fold the egg yolk mixture into the egg whites carefully and slowly, retaining as much as possible the fluffiness of the egg whites. Do not let the mixture deflate.

Spoon the mixture into 10 to 12 rounds on a baking sheet, sprinkle with rosemary, and place in oven on the middle rack.

Bake the rounds 17 to 20 minutes. Then broil for 1 minute until they become golden brown. Remove from oven and cool. Makes 10 to 12. Recipe from Zoe Shannon.

*See more recipes in our bread collection

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