| Rice Flour Bread
3 c rice flour
10 tbs potato starch flour (5/8 cup)
2 pkg dry yeast (2 tb)
2 tbs sugar
1 tsp salt
2 tbs baking powder
1 c dry milk
1/4 c instant mashed potatoes
2 c hot tap water
1/4 c butter or margarine, softened
4 eggs, beaten
Sift together flours. Measure 2 cups into large mixer bowl. Add dry yeast, sugar, salt, baking powder, and dry milk. Mix thoroughly. Combine instant mashed potatoes and hot tap water; whip lightly with a fork. Add potato mixture and soft butter to dry ingredients in mixer bowl. Beat 3 minutes on medium speed. Add remaining flour and eggs; beat 3 minutes on medium speed. Mixture will be like thick cake batter. Leave batter in bowl; cover and let rise in warm place for 1 hour. Batter will rise about 2" depending on size of bowl. Beat just enough to remove large gas bubbles. Preheat oven to 325 F. Grease two 9 x 5 loaf pans. Pour batter into pans; cover and let rise 30 minutes. Bake 30 to 35 minutes until lightly browned.