Rice Flour Yeast Bread

Course : Breads
Serves: 2
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3 cups rice flour
10 tablespoons potato starch flour
2 packages dry yeast -- (2 tb)
2 tablespoons sugar
1 teaspoon salt
2 tablespoons baking powder
1 cup dry milk
1/4 cup instant mashed potatoes
2 cups very hot tap water
1/4 cup soft butter or margarine
4 large eggs -- beaten

Preparation / Directions:

1. Sift together flours. Measure 2 cups into large mixer bowl. Add dry yeast, sugar, salt, baking powder, and dry milk. Mix thoroughly. 2. Combine instant mashed potatoes and hot tap water; whip lightly with a fork. 3. Add potato mixture and soft butter to dry ingredients in mixer bowl. Beat 3 minutes on medium speed. 4. Add remaining flour and eggs; beat 3 minutes on medium speed. Mixture will be like thick cake batter. 5. Leave batter in bowl; cover and let rise in warm place for 1 hour. Batter will rise about 2" depending on size of bowl. 6. Beat just enough to remove large gas bubbles. 7. Preheat oven to 325 F. 8. Grease two 9 x 5 loaf pans. Pour batter into pans; cover and let rise 30 minutes. 9. Bake 30 to 35 minutes until lightly browned. Especially good toasted.

1 Kitchen's say:
  (3 3/4 Stars!)
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