3 cups rice flour
10 tablespoons potato starch flour (5/8 cup)
2 pk active dry yeast
2 tablespoons sugar
1 teaspoon salt
2 tablespoon baking powder
1 cup dry milk
1/4 cup instant mashed potatoes
2 cups very hot tap water
1/4 cup soft butter or margarine
4 eggs, beaten
Sift together flours. Measure 2 cups into large mixer bowl. Add dry yeast, sugar, salt, baking powder, and dry milk. Mix thoroughly. Combine instant mashed potatoes and hot tap water; whip lightly with a fork. Add potato mixture and soft butter to dry ingredients in mixer bowl. Beat 3 minutes on medium speed. Add remaining flour and eggs; beat 3 minutes on medium speed. Mixture will be like thick cake batter. Leave batter in bowl and cover, let rise in warm place for 1 hour.
Batter will rise about 2 inches depending on size of bowl. Beat just enough to remove large gas bubbles. Preheat oven to 325 F.
Grease two 9 x 5 loaf pans. Pour batter into pans; cover and let rise 30 minutes. Bake 30 to 35 minutes until lightly browned.