3 c Rice flour
10 tb Potato starch flour (5/8 cup
2 pk Dry yeast (2 tb)
2 tb Sugar
1 ts Salt
2 tb Baking powder
1 c Dry milk
1/4 c Instant mashed potatoes
2 c Very hot tap water
1/4 c Soft butter or margarine
4 Eggs, beaten
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.
Yields
2 Servings