Rice Flour Milk White Bread

Ingredients:

• 3 cups rice flour
• 1 cup tapioca flour
• 1/4 cup potato starch
• 2 tablespoons sugar
• 1 tablespoon active dry yeast
• 1 teaspoon salt
• 1 cup warm milk
• 2 large eggs
• 1/4 cup unsalted butter, melted

Cooking Steps:

1. In a small bowl, dissolve sugar in warm milk. Sprinkle yeast over the milk and let it sit for 5-10 minutes until it becomes frothy.
2. In a large mixing bowl, combine rice flour, tapioca flour, potato starch, and salt.
3. In a separate bowl, whisk together eggs and melted butter.
4. Pour the yeast mixture and the egg mixture into the dry ingredients. Mix until a soft dough forms.
5. Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth.
6. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for 1-1.5 hours or until doubled in size.
7. Preheat the oven to 375°F (190°C).
8. Punch down the risen dough and shape it into a loaf. Place the shaped dough into a greased loaf pan.
9. Allow the dough to rise for an additional 30-45 minutes.
10. Bake in the preheated oven for 25-30 minutes or until the bread is golden brown and sounds hollow when tapped.
11. Remove from the oven and let the Rice Flour Milk White Bread cool before slicing.

Enjoy this gluten-free bread with a soft texture and a slightly sweet flavor, perfect for sandwiches or toast!