Rice Flour Yeast Bread
Rice Flour Yeast Bread
Categories:
breads, rice
3 cup brown rice flour
10 tablespoon potato starch flour
1 (5/8 cup
2 pkg dry yeast; (2 tb)
2 tablespoon honey
2 tablespoon baking powder
1 cup dry milk
1/4 cup instant mashed potatoes
2 cup very hot tap water
1/4 cup soft margarine
1 cup egg substitute; beaten
Sift together flours. Measure 2 cups into large mixer bowl. Add dry yeast, sugar, 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. Especially good toasted.
Yield: 2 servings