Yield: 2 Servings
| Measure | Ingredient |
|---|---|
| 3 cups | Rice flour |
| 10 tablespoons | Potato starch flour (5/8 cup |
| 2 packs | Dry yeast (2 tb) |
| 2 tablespoons | Sugar |
| 1 teaspoon | Salt |
| 2 tablespoons | Baking powder |
| 1 cup | Dry milk |
| ¼ cup | Instant mashed potatoes |
| 2 cups | Very hot tap water |
| ¼ cup | Soft butter or margarine |
| 4 \N | 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.