Gluten Free Sandwich Bread

This is a good sandwich bread recipe.

4 cups Brown Rice Flour mix
1 tablespoon Xanthan Gum
1 tablespoon Egg Replacer
2 tsp. Salt
1/2 cup Powdered Milk or Powdered Milk Substitute
1 pkg Active Dry Yeast (2 1/4 tsp.)
3 large Eggs
1/4 cup Butter, Margarine, or Shorting
2 tsp. Cider Vinegar
1/3 cup Honey or Agave Nectar
2 cups Warm Water (110-115 degrees)

Brown Rice Flour Blend
1 1/3 cup Brown Rice Flour (I use super fine flour, just put your rice flour in a food processor with metal blade attachment and mix for 1-2 minutes)
1 1/3 Tapioca Flour
1 1/3 Corn Starch
1 tablespoon Potato Flour

Grease 2 8-inch bread pans. In a medium size bowl mix all dry ingredients together and set aside. In the bowl of an electric mixer add butter, eggs, vinegar, and honey. With the paddle attachment mix liquids together for about 30 seconds. Add half the dry ingredients and mix until just combined. Add the remaining dry ingredients and mix until combined. Turn the mixer to low and slowly add the warm water and mix until it is absorbed into the dough mixture. Turn the mixer to Med/High and beat for 4-5 minutes. It will resemble a cake batter when combined. Pour batter into prepared bread pans and set aside to rise about 50-60 minutes. Meanwhile preheat oven to 375 degrees. Once dough has risen place pans in the middle of your preheated oven. Cook for 50-60 minutes until the doughs internal temperature reaches 200 degrees. Let the bread cool about ten minutes before turning out of the pan. Once you take the loaves out of the pan let them cool on a rack until fully cooled. I found that if you don't let the bread fully cool it will dry out faster once you slice it.