Gluten Free Quick & Easy Rice Flour Bread

QUICK AND EASY RICE FLOUR BREAD

(This is my favorite bread recipe, and it REALLY IS quick and easy.)
1 pkg (227 g) white rice flour
½ cup (125 ml) 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) pure vanilla extract

Combine 1 cup (250 mL) of the rice flour with 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) 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.

Baked loaf has moist interior and a crisp crust with a few cracks on surface. Store in air-tight container or slice and freeze for longer storage.

Tips: Use only yeast labeled “quick rise” for this fast bread. Yeast action is very fast since there is no gluten to restrict rising. Best rising occurs in warm moist conditions; place bread in oven (off!) with pan of very hot water.

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

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