Categories: Breads 
      Yield: 14 servings 
  
      2 ts Sugar 
    1/2 c  Wrist-warm water 
      1 pk Active dry yeast 
  1 1/4 c  Water 
    1/4 c  Vegetable shortening 
      1 c  Brown rice flour 
      2 c  White rice flour 
    1/4 c  Sugar 
      4 ts Xanthan gum 
           OR 1 tbsp dry pectin 
    2/3 c  Non-instant dry milk 
           OR 1/3 cup soy powder 
  1 1/2 ts Salt 
      2 lg Eggs 
  
  Dissolve 2 tsp sugar and 1/2 cup water in 2 cup bowl.  Sprinkle on 
  yeast. Set aside for 10 minutes or until froth nearly reaches top. 
  Combine water and shortening in saucepan.  Heat until shortening 
  melts. Cool to lukewarm. 
  Combine dry ingredients in mixer bowl.  Add yeast mix to flours. 
  Blend well.  Add shortening mix.  Blend well.  Add eggs. 
  Mix at highest speed with mixer for 2 minutes (my note - assume this 
  requires a strong mixer with a dough hook?)  Let dough rise in a warm 
  place until doubled, about an hour.  Pour dough into greased, small 
  bread pans 3/4 full or into cans for round breads.  Let rise again. 
  Bake at 400 for 10 minutes.  Place foil over breads and bake for 50 
  minutes.  Remove from pans immediately, cool on rack. 
  Recipe may be doubled.  Dough may be shaped for hot dog or hamburger 
  buns after first rising.  For herb bread, add 2 Tbsp fennel seeds or 
  dried herbs of choice to dry flour.