Quick and Easy Rice Flour Bread

All You Need

1 pkg (227 g) Club House Rice Flour
½ cup (125 mL) Club House Potato Flour
1 tbsp (15 mL) granulated sugar
2 tsps (10 mL) quick-rise instant yeast
½ tsp (2 mL) salt
¾ cup (175 mL) milk
2 tbsp (30 mL) butter or margarine
1 tsp (5 mL) white vinegar
1 egg
1 tsp (5 mL) Club House Pure Vanilla Extract

All You Do

Combine 1 cup (250 mL) Club House Rice Flour with Club House Potato Flour, sugar, yeast and salt. Heat milk, butter and vinegar until hot to touch, 125-130ºF (50-55ºC). Beat hot liquids into dry ingredients until smooth.

Beat in egg and Club House Pure Vanilla Extract. Add remaining 1/2 cup (125 mL) Club House Rice Flour, mixing until smooth. Cover bowl, let stand 10 minutes.

Stir down dough. Spread evenly into greased 8 x 4-inch (20 x 10 cm) loaf pan. Cover, let rise in warm moist place until doubled in size, 20 to 25 minutes.

Bake at 375ºF (190ºC) for 25 to 30 minutes or until golden brown. Turn out onto rack to cool. Store in air-tight container or slice and freeze for longer storage.

Helpful Hints:

Use only yeast labeled “quick rise” for this fast bread.

Either electric mixer or hand method may be used for mixing dough.

Yeast action is very fast since there is no gluten to restrict rising.

Bread does dry out quickly, so freeze bread when cooled to retain moistness. Slice before freezing.

Best rising occurs in warm moist conditions; place bread in oven (off!) with pan of very hot water.

When baking, place pan of hot water in oven to keep bread moist.

Baked loaf has moist interior and a crisp crust with a few cracks on surface.

Nutritional Information

Per 1 serving

	Energy	120 calories	Fat	2.5 g, 4%
	Saturated Fat	0.5 g, 3%	Cholesterol	15 mg, 5%
	Sodium	100 mg, 4%	Carbohydrates	21 g, 7%
	Fibre	1 g, 4%	Sugars	2 g
	Protein	3 g	Vitamin A	2%
	Vitamin C	2%	Calcium	2%
	Iron	2%

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