Classic White Bread

I finally found a bread I like!!!  I have one other bread recipe I need to put on here, but this is great for sandwiches.  YAY! I have missed sandwiches. Next time i'll use smaller pans so the bread is more sqare. There are a lot of steps, but I promise it is worth it.

2 c rice flour
1 1/4 c Carol's Sorgham Blend (look at top of categories for this mix)
2 T sugar
1 T xantham gum
1 1/2 t salt
1/2 c nonfat dry milk
2 1/4 t (1 package) dry yeast
1 t unflavored gelatin (optional, but helps bread retain moisture)
1 1/2 c water
2 T margarine or butter
1 t rice vinegar
3 large eggs

Combine all dry ingredients and wisk together in a large bowl and preheat oven to 200 degrees

Melt margarine in water and heat to 120-130 degrees and add water to dry ingredients slowly on low speed.  Then add vinegar and eggs, one at a time.  Then mix on high for 3 minutes. (dough will look like thick cake batter)

Pour dough into one greased bread pan.  Place in preheated oven; turn oven off.  Let the dough rise until doubles; about 45-60 minutes.

Turn oven on (with bread still in it) to 375 degrees.  Bake 25-35 minutes; until toothpick comes out clean.

Place bread on cooling rack for 10 minutes and remove from pans.  When bread has cooled slice and place in bag.  Store in freezer.

Microwave a few seconds and then toast it. (At least that's how I like it.)