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This one is like a science trick. Whip egg whites into stiff peaks.

Then fold them into your batter. The trapped air expands in the oven, lifting your bread.

Use 2 whipped egg whites per 1 packet of yeast. This works best for cakes and quick loaves, not crusty artisan bread.

Your bread will be light and cloud-like. Like eating a pillow. A delicious pillow.

Weird history: French chefs used this technique in the 1600s. They called it “whipped snow.” Poetic.