Preheat & Prep (2 min): Preheat oven to 350°F (175°C). Line an 8×4 inch bread loaf pan with parchment paper, leaving overhang on sides.

Combine (1 min): Add egg white powder, goat milk whey, and water to stand mixer bowl.

Mix to Stiff Peaks (10 min): Using whisk attachment, mix on medium-low for 1 minute to combine, then increase to medium-high speed. Mix for approximately 10 minutes total until stiff peaks form. Mixture should triple in volume and look like thick marshmallow fluff. When you lift the whisk, peaks should stand straight up without drooping.

Transfer (2 min): Using a spatula, gently transfer whipped mixture into prepared pan. Smooth top lightly without compressing. Tap pan on counter 2-3 times to release large air bubbles.

Bake (40 min): Bake in center of oven for 40 minutes until top is golden brown and bread springs back when gently pressed. Do not open oven during first 30 minutes.

Cool (45-60 min): Remove from oven and let sit in pan for 10 minutes. Lift out using parchment overhang and transfer to cooling rack. Cool completely before slicing (this is crucial for proper texture).