Step 1

Preheat the oven to 350 degrees. Prepare a bread pan (9"x5") by cutting a piece of parchment paper wide enough to cover both long sides and the bottom of the pan (see picture above). You can ignore the two short ends for now. Set aside.

Step 2

Whisk the dry ingredients together.

Step 3

Whisk the yeast and honey into the water and set it aside for 5 minutes. It should foam and rise to show that the yeast is active.

Step 4

While the yeast is proofing, beat the egg whites and cream of tartar together on high with a hand mixer for one minute. The egg whites should get nice and foamy.

Step 5

Immediately add the dry ingredients and yeast mixture to the egg whites and fold them in on the lowest setting of your mixer just until mixed smoothly. Mix as little as possible!

Step 6

Immediately pour the bread dough into the parchment-lined bread pan, smooth the top, and place in the oven. Do not grease the pan (fat causes egg whites to deflate).

Step 7

Bake at 350 degrees F for 43-45 minutes. Take the pan out of the oven, slice along the two short ends to cut the bread away from the pan (it will probably stick slightly to the ungreased pan, but that’s OK), and lift the loaf out of the pan using the parchment paper. Let cool on a wire rack for several hours or overnight, then slice. Store in the refrigerator (or freezer for longer-term storage).

Step 8

I usually get about 14 slices out of a loaf. As long as you don't eat more than ⅓rd of the loaf in one sitting (which would be totally overkill), you'll stay in FP mode.