| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | American | Bread | 24 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
From: kdeck@epaus.island.net (Karen Deck) Date: Sat, 10 Sep 1994 06:18:07 -0400 (EDT) 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. Source: Gluten Intolerance, A Resource Including Recipes The Food Sensitivity Series, The American Dietetic Assoc. 1985 ISBN 0-88091-013-5 216 West Jackson Boulevard, Suite 800 Chicago, Illinois 60606-6995 (312) 899-0040 REC.FOOD.RECIPES ARCHIVES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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