Quick and Easy Rice Flour Bread

Preparation

• 1 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.
• 2 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.
• 3 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.
• 4 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.
• 5 Helpful Hints:
• 6 Use only yeast labeled “quick rise” for this fast bread.
• 7 Either electric mixer or hand method may be used for mixing dough.
• 8 Yeast action is very fast since there is no gluten to restrict rising.
• 9 Bread does dry out quickly, so freeze bread when cooled to retain moistness. Slice before freezing.
• 10 Best rising occurs in warm moist conditions; place bread in oven (off!) with pan of very hot water.
• 11 When baking, place pan of hot water in oven to keep bread moist.
• 12 Baked loaf has moist interior and a crisp crust with a few cracks on surface.