A method of preparing a soy based bread dough includes whipping a quantity of egg whites until frothy, and then slowly adding small quantities of sugar, while continuing the whipping, until reaching a specific gravity of not more than 0.5 in creating a meringue having bubbles. The method further includes, combining quantities of whole eggs, cooking oil, and milk, to create liquid ingredients mixture and sifting quantities of baking powder with soy flour, to create a dry ingredient mixture. Adding an appropriate quantity of the dry ingredient mixture to the liquid ingredient mixture to produce a preliminary dough having a light consistency, and then folding an appropriate quantity of the meringue into the preliminary dough, while preserving the bubbles that have formed in the meringue, to produce a ready to bake dough having an average specific gravity below 0.65.