Gluten-Free White Sandwich Bread

• Gluten-free nonstick cooking spray
• 3 cups brown rice flour
• 1 cup potato starch
• 1 tablespoon xanthan gum
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 packet (2 1/4 teaspoons) instant yeast
• 2 cups very warm water (120u0b0 to 130u0b0F)
• 2 large eggs
• 2 tablespoons olive oil

1. Lightly grease a 9 by 5-inch loaf pan with nonstick cooking spray.
2. In the bowl of a stand mixer, whisk together the dry ingredients. In a small bowl, whisk together the wet ingredients.
3. Pour the wet ingredients over the dry and mix on medium speed, using the paddle attachment, until a dough forms, about 2 minutes. The dough will be thick and sticky. If it appears dry, add another 1 to 2 tablespoons water.
4. Using a rubber spatula, scrape the dough into the prepared pan. Smooth the dough evenly in the pan with the spatula. Cover with a lightly greased piece of plastic wrap.
5. Allow to rise at room temperature until dough reaches the top of the pan, about 1 hour.
6. Adjust oven rack to the middle position and preheat the oven to 350u0b0F. Remove the plastic wrap from the dough. Bake the loaf for 1 hour, or until the internal temperature reaches 205 to 211u0b0F. Use an instant-read thermometer to test bread's temperature.
7. Remove the bread from the oven. Allow to cool in the pan for 2 minutes then remove from the pan and place on a wire rack to cool. Slice with a serrated knife when completely cool.
8. Store the bread, wrapped well in plastic, at room temperature for up to 3 days or in the freezer for up to 1 month.

brown rice flour, potato starch, xanthan gum, sugar, salt, baking powder, packet, very warm water, eggs, olive oil

Taken from www.seriouseats.com/recipes/2012/06/gluten-free-white-sandwich-bread.html (may not work)