Categories: Breads 
      Yield: 2 servings 
  
      3 c  Rice flour 
     10 tb Potato starch flour (5/8 cup 
      2 pk Dry yeast (2 tb) 
      2 tb Sugar 
      1 ts Salt 
      2 tb Baking powder 
      1 c  Dry milk 
    1/4 c  Instant mashed potatoes 
      2 c  Very hot tap water 
    1/4 c  Soft butter or margarine 
      4    Eggs, beaten 
  
  1.  Sift together flours.  Measure 2 cups into large mixer bowl.  Add 
  dry yeast, sugar, salt, baking powder, and dry milk.  Mix thoroughly. 
  2.  Combine instant mashed potatoes and hot tap water; whip lightly 
  with a fork. 
  3.  Add potato mixture and soft butter to dry ingredients in mixer 
  bowl. Beat 3 minutes on medium speed. 
  4.  Add remaining flour and eggs; beat 3 minutes on medium speed. 
  Mixture will be like thick cake batter. 
  5.  Leave batter in bowl; cover and let rise in warm place for 1 hour. 
  Batter will rise about 2" depending on size of bowl. 
  6.  Beat just enough to remove large gas bubbles. 
  7.  Preheat oven to 325 F. 
  8.  Grease two 9 x 5 loaf pans.  Pour batter into pans; cover and let 
  rise 30 minutes. 
  9.  Bake 30 to 35 minutes until lightly browned.  Especially good 
  toasted.