1 1/2 cups warm water
1/4 cup powdered dry milk
1 package active dry yeast
1 1/2 Tbsp butter, softened
2 Tbsp honey
3/4 tsp salt
1 1/2 c Better Batter Gluten Free Flour
1/2 c teff flour
1/4 c sorghum flour
Instructions
Preheat oven to 375 degrees. Grease and flour two 8x4 inch loaf pans.
Dissolve the dry milk and yeast in the warm water. Let stand about 5 minutes or until the yeast mixture becomes foamy.
Meanwhile, in the bowl of your electric mixer, beat together the butter, honey, and salt.
Add the yeast mixture and mix thoroughly.
Add the flours, reserving about a cup of the Better Batter Flour, and beat on high for 4 minutes (add the extra flour if the mixture is too soupy). This should resemble very soft, silky, thick, cake batter.
Place in the pan. Let rise until doubled in bulk (it should be 3/4 of the way up the pan) 30-60 minutes. Bake for an hour or until the top is golden brown and a knife inserted in the center comes away without dough on it.
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