Daddy's White Bread

Being of European ancestry and influence, we love our bread. So, I have been experimenting with bread recipes. Converting and alternating ingredients. I have one that turned out with a real nice texture and it rises!!! And best of all, my son actually likes it. Even brings me the loaf to cut him slices.

So, I thought I would share this bread recipe.

Ingredients

1 cup of White Rice Flour
1/2 cup Potato Starch
1/2 cup Tapioca Flour
1/3 cup Corn starch (we have no problem with Corn, if you do...substitute this with Potato Starch- I have not tried to substitute)
1 1/2 Tablespoons of Xantham Gum (gluten replacer)
3 Tablespoons of Sugar (food for the yeast)
1 teaspoon of salt (controls rising)
2 1/2 Tablespoons of shortening
1 teaspoon cider vinegar (rice vinegar is fine as well)
2 large eggs (no substitute, the eggs aid the gum in binding and enhance flavor)

Directions

Mix and or sift first seven ingredients....(I just stir it well in my mixing bowl)
Add the remaining three ingredients to the flour mixture
mix wet ingredients with flour mixture until "pea-like"
Dissolve 1 package of yeast (2 1/4 teaspoons) in 1 cup of hot water.
add yeast/water mixture to rest of ingredients
Stir well until smooth
Add 1 1/2 cup of white rice flour and knead dough for about 5 minutes or so. Add flour as needed. Dough should be elastic and only slightly sticky. It should feel like normal flour dough.
Put dough into bread pan and let rise until double. About 1 hour or so.
After dough has risen in bread pan...bake on lower rack at 400 F for 20-25 minutes until golden brown and has a "hollow" sound when you tap it.
When bread is done baking, remove it from bread pan and allow to cool.

"Note: Do not double this recipe to make 2 loaves, I tried today and they came out hard."

I know to some people, this seems a hassle. I don't like bread machines. I hate that small "cube" loaf. I make my bread the old fashioned way. This rice bread is still not a perfect mimic of regular wheat flour bread, but I am getting closer.