| 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
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