1.   Preheat oven to 350 F or 177 C. Line a loaf pan with parchment and grease with unsalted butter. Set aside

2.   Separate the eggs into 1 bowl for the whites and the other for the yolks. To the bowl with the yolks, add the milk powder, protein isolate powder, ricotta cheese, and baking powder. Beat on low until well combined. Add the melted butter, mix to combine. Set aside

3.   Whip the egg whites to stiff peaks stage. Transfer the yolk mixture to the bowl with the egg whites. Fold gently or blend on low speed not to deflate the egg whites

4.   Transfer the batter and distribute evenly in the loaf pan. Place into the middle position of the preheated oven. Cover the loaf pan with a loose tent of aluminum foil. Bake for 40 minutes. Remove aluminum foil tent and bake for 10 -15 minutes. Test with a toothpick. Turn off the oven heat and prop open the door, leaving the loaf pan to cool slowly in the oven. Remove pan from oven. Lift with the parchment to remove the bread from the pan. Peel of the parchment from sides of bread. Let the bread rest until cooled to room temperature before slicing. Keep loaf in an airtight container in the refrigerator for several days. Enjoy!