The White Panda Bread recipe has changed since this one - but this recipe is great for denser, flavoured loaves.
White Panda Bread: first version, best for flavoured loaves
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Category
Servings
20
This recipe has changed since we originally posted it. This one is the original recipe, best for denser, flavoured loaves.
Per 100g baked bread:
284 Calories / 23.8g Fat / 3.9g Carbohydrate / 8.5g Protein / 10.8g Fibre
If you get 20 servings from this recipe, each serving (approx. 49g) contains:
139 Calories / 11.6g Fat / 1.9g Carbohydrate / 4.2g Protein / 5.3g Fibre
As with all UK labels, the carbs listed above are already net carbs. Do not subtract the fibre.

Ingredients
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Around 420g Eggs without the shell). We used 10 medium eggs.
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290g Fat Free Natural Yogurt
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185g Olive Oil (we use light olive oil) or Melted Butter
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10ml Apple Cider Vinegar - measure this carefully because you don’t want to add too much!
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150g Panda Flour
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10g Dried Fast-Acting Yeast
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10g Bicarbonate of Soda
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10g Salt
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1 tsp Marmite (or a gluten-free alternative) mixed with a dash of water
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20g Cheddar Cheese, grated
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1 Medium Egg
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30g Low Fat Natural Yogurt
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18g Olive Oil / Melted Butter
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15g Panda Flour
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1g (¼ tsp) Bicarbonate of Soda
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1g (¼ tsp) Apple Cider Vinegar
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1g (¼ tsp) Salt
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1g (¼ tsp) Dried Fast-Acting Yeast
For a Cheese-mite Loaf, also add:
To make a 1 egg mix, use these quantities instead:
Directions
Preheat the oven to 180°C.
Add the eggs, yogurt, olive oil / butter and vinegar to a large mixing bowl. Whisk them together.
In a separate bowl, add the dry ingredients - Panda Flour, Yeast, Bicarbonate of Soda, and Salt. Mix together and ensure there are no lumps.
Add the dry ingredients to the large mixing bowl with the wet ingredients. Start whisking them together - after a few minutes, you’ll hear the vinegar & bicarbs reacting.
This is a batter more than a dough. It will start to hold together, but you won’t be able to knead it like a traditional bread dough.
If you’re making two flavoured loaves, divide the mix into two bowls and add your chosen flavours.
Pour the bread mix into your loaf tins. This mix will make two loaves, baked in either 6” circular tins, or around 7” long loaf tins. If you’re making the 1-egg mix, use a silicone muffin mould or something similar.
Bake for 35 minutes, until the loaf is firm on the bottom. If you’re making the 1-egg mix, bake for around 15 minutes.
Recipe Video

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