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Add a photoServings: 12
Ingredients
- 3 c. Rice flour
- 10 Tbsp. Potato starch flour (5/8 c.)
- 2 pkt Dry yeast (2 tb)
- 2 Tbsp. Sugar
- 1 tsp Salt
- 2 Tbsp. Baking pwdr
- 1 c. Dry lowfat milk
- 1/4 c. Instant mashed potatoes
- 2 c. Very warm tap water
- 1/4 c. Soft butter or possibly margarine
- 4 x Large eggs, beaten
Directions
- 1. Sift together flours. Measure 2 c. into large mixer bowl. Add in dry yeast, sugar, salt, baking pwdr, and dry lowfat milk. Mix thoroughly.
- 2. Combine instant mashed potatoes and warm tap water; whip lightly with a fork.
- 3. Add in potato mix and soft butter to dry ingredients in mixer bowl.
- Beat 3 min on medium speed.
- 4. Add in remaining flour and Large eggs; beat 3 min on medium speed. Mix will be like thick cake batter.
- 5. Leave batter in bowl; cover and let rise in hot place for 1 hour.
- Batter will rise about 2" depending on size of bowl.
- 6. Beat just sufficient 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 min.
- 9. Bake 30 to 35 min till lightly browned. Especially good toasted.
- Sensitivity Series, The American Dietetic Assoc. 1985
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 137g | |
| Recipe makes 12 servings | |
| Calories 252 | |
| Calories from Fat 54 | 21% |
| Total Fat 6.15g | 8% |
| Saturated Fat 3.13g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 80mg | 27% |
| Sodium 891mg | 37% |
| Potassium 217mg | 6% |
| Total Carbs 42.77g | 11% |
| Dietary Fiber 1.7g | 6% |
| Sugars 3.58g | 2% |
| Protein 6.19g | 10% |
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