You will need:

• 4 tablespoons melted butter or oil
• 1 3/4 cups lukewarm milk (95F)
• 3 large eggs at room temperature

For a dairy version: use 1/4 cup vegetable oil and 1 1/2 cups lukewarm water instead of butter and milk. Follow directions below.

1. Use an electric mixer to combine the melted butter or oil milk and eggs. Beat in 1 cup of the mix and the yeast. Add the remaining mix a cup at a time. After each addition scrape the bottom and sides of the bowl then beat on medium-high speed for 30 seconds. When all the mix has been added beat on medium-high speed for an additional 2 minutes.
2. Cover the bowl with plastic wrap and let the batter rise for 30 minutes.
3. Stir to deflate. Spoon batter into a lightly greased 8 1/2" x 4 1/2" or 9" x 5" loaf pan leaving the middle domed in a traditional loaf shape. With wet fingers gently smooth the surface. Preheat the oven to 350F.
4. Cover the pan with greased plastic wrap leaving room for expansion. Let the bread rise until the middle is crowned 1" over the rim of the pan. This will take 20 to 40 minutes depending on room temperature. Carefully remove the plastic wrap.
5. Bake the bread until it's golden brown and the center registers 200-210F on an instant-read thermometer. This will take 50 to 60 minutes. Remove it from the oven; turn it out of the pan and cool on a rack.

Yield: 1 loaf

Our gluten-free bread stays fresh longer than other brands. Enjoy until the last slice. Store airtight and enjoy within 3 days or freeze.

Do not eat raw flour dough or batter.