7 Egg White Bishops Bread

I had exactly 7 egg whites left from another recipe and used them for this! Surprisingly delicious, light, moist and chewy sweet bread. I'm not sure how authentic this is, but I'm not complaining. If you eat leftovers later, make sure to warm it up for a few seconds in the microwave - it is much better warm!

• Ready In: 45 mins
• Yields: 1 loaf

Ingredients

• 7  egg whites
• 1⁄2 teaspoon cream of tartar
• 3⁄4 cup sugar
• 1  cup all-purpose flour
• 1⁄4 teaspoon salt
•  walnuts, coarsely chopped (optional)
•  raisins (optional) or   other dried fruit (optional)
•  semi-sweet chocolate chips (optional)
•  chopped maraschino cherry (optional)

Directions

1. Preheat the oven to 350 degrees F.
2. Whip egg whites with cream of tartar, starting at slow speed for a minute then increase speed to medium-high until the soft-peak stage. Turn speed to slow and add sugar gradually.
3. Choose your mix-ins and combine (whatever you want - you should just have about 1 cup total).
4. Sprinkle salt on top of egg whites then sift flour on top of egg whites about 1/4 cup at at a time and fold it in along with part of your mix ins. Continue with flour and mix-ins, folding gently until all is added and totally incorporated (avoid overworking that tends to deflate the egg white foam).
5. Pour into well greased parchment- or foil-lined bread pan.
6. Bake in preheated oven for 35 to 40 minutes or until skewer comes out clean.
7. Peel foil/parchment off and enjoy while still warm.