Allergen-Free Rice Flour Pullman Loaf

• 235 grams Joshinko
• 15 grams Corn starch (or joshinko)
• 2 tbsp Sugar
• 1 pinch Salt
• 1 and 1/2 to 2 teaspoons Dry yeast
• 1 tbsp Margarine
• 240 cc to 270 cc Lukewarm water

1. Coat the inside of a plastic container with margarine (not listed).
2. Combine all the ingredients except for the water, then add lukewarm water until the dough thickens.
3. Pour the dough into the prepared loaf-shaped plastic mold, and lightly wrap with saran wrap.
4. The batter will fill the container about 80 percent.
5. Set the Tupperware on top of two chopsticks, and cook in the microwave for 30 seconds (40 seconds in the winter) at 500 W. Leave in the microwave for 30 to 40 minutes to let the dough rise.
6. Helpful tip: While the dough is rising, set two cups filled with hot water in the microwave to maintain the temperature.
7. It is finished rising once the dough rises to the top of the container.
8. (It may take up to 50 to 60 minutes to rise in the winter.)
9. Without removing the saran wrap, heat for 6 minutes at 500 W, then it's done.
10. (The above photo shows the baked bread.)
11. Remove from the container while still hot, and cool.
12. It's tasty and fluffy right out of the oven (Step 7), but my family likes a baked finish, so I brown the crust in a pan.
13. Place on a rack until the heat dissipates.
14. It should have a fluffy texture, but if it gets tough, microwave for a few seconds to soften.

grams joshinko, starch, sugar, salt, yeast, margarine, water

Taken from cookpad.com/us/recipes/169220-allergen-free-rice-flour-pullman-loaf (may not work)