This is our all-time favorite gluten-free bread. When it cools, I slice it, place waxed paper between the slices, and freeze it. I pull it out by the slice for sandwiches, toast, snacks, french toast, you name it. Its the only bread we have found that is amazing both fresh and frozen/thawed. Eat up!
1 Tbsp. yeast
1 3/4 c. warm water
2/3 c. powdered milk
1 1/2 tsp. salt
1 1/2 c. tapioca flour
1/4 c. sugar
2 c. rice flour
1 Tbsp. xanthum gum
1/4 c. oil
3 eggs
I make this with my kitchenaid mixer with the bread hook. In a bowl to the side, mix together the yeast and 1 cup of the warm water. Let it start coming to life on the counter while you combine the dry ingredients in the mixing bowl. Add the yeast mixture, the remaining 3/4 cup of water, the oil, and the eggs. Mix well. Cover with a damp cloth or seran wrap and leave it in a warm place until it rises to double. Stir it down and put it in a large, greased bread pan. Let it rise for another 15 minutes. I like to wet my fingers with water and run them over the top of the loaf before I put it in the oven. It makes the top crust more smooth. Bake at 400 degrees for 10 minutes, then reduce oven temp to 350 degrees and let it bake approximately 30 more minutes. I like to smear butter on the top as soon as it comes out of the oven, for a softer top crust. Pop it out of the pan and let it cool. It tastes like English Muffin Bread. We love it. Good luck!