Angie's Bread

Source

Ingredients

Display units in Metric

		Dry Ingredients:
³⁄₄	C	tapioca flour
³⁄₄	C	potato starch
¹⁄₄	C	coconut flour
2	t	baking powder
1	t	salt
		Wet Ingredients:
³⁄₄	C	very warm water
1	T	honey
2 ¹⁄₄		-ounce pkgs. of RapidRise yeast
3	T	butter melted
2		eggs
2	t	powdered gelatin

1. Combine water and honey in a medium bowl. Sprinkle in yeast. Whisk together and let sit for a minute or two until the yeast is activated (noticeable by the pale foam that will develop on the surface of the water). Whisk in butter, eggs and powdered gelatin.

2. Whisk together dry ingredients in a large bowl.

3. Pour the wet ingredients into the dry ingredients. Whisk thoroughly, making sure there are no lumps.

4. Preheat oven to 375 F. Place a sheet of plastic wrap tightly over the bowl and let the dough rise on top of the preheating oven or in a warm, draft-free corner for 1 hour.

5. Lightly grease a 1.5 quart glass loaf pan, and place dough in it.

6. Bake until the bread is lightly browned on all sides, about 45 minutes to 1 hour.

1. Combine water and honey in a medium bowl. Sprinkle in yeast. Whisk together and let sit for a minute or two until the yeast is activated (noticeable by the pale foam that will develop on the surface of the water). Whisk in butter, eggs and powdered gelatin.
2. Whisk together dry ingredients in a large bowl.
3. Pour the wet ingredients into the dry ingredients. Whisk thoroughly, making sure there are no lumps.
4. Preheat oven to 375 F. Place a sheet of plastic wrap tightly over the bowl and let the dough rise on top of the preheating oven or in a warm, draft-free corner for 1 hour.
5. Lightly grease a 1.5 quart glass loaf pan, and place dough in it.
6. Bake until the bread is lightly browned on all sides, about 45 minutes to 1 hour.

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