Lemon Poppy Seed Gluten Free Bread Recipe

• 3 lrg Large eggs see * Note
• 9 ounce lukewarm water (90 to 95 degrees) (1 c. plus 2 Tbsp.)
• 4 Tbsp. melted butter or possibly canola oil (don't use margarine)
• 2 tsp lemon extract (gluten-free)
• 2 c. white rice flour
• 3/4 c. potato starch flour
• 1/4 c. tapioca flour
• 2/3 c. non-fat dry lowfat milk
• 3 Tbsp. sugar
• 1 Tbsp. xanthan gum
• 1 Tbsp. poppy seed
• 1 1/2 tsp salt
• 1 Tbsp. Red Star active dry yeast

Directions