1 packets active dry yeast
1 c lukewarm water
1 1/4 c warm milk
1/4 c shortening
1/4 c sugar
1 tsp salt
3 c (12 oz or 340g) Better Batter Gluten Free Flour, plus some for dusting
Preheat the oven to 375 degrees. Grease a cookie sheet.
In a small bowl sprinkle the yeast over the water and let sit till bubbly, about 5 minutes.
Add milk, shortening, , sugar, eggs, and salt, and stir well. Place into the bowl of your mixer.
In the bowl of your mixer, add the flour to the yeast mixture, and beat on high for 3 minutes.
You should have a very sticky play-doh like texture. Shape the dough into a rounded mound.
Smooth the top with a spatula or hands dipped in water. Dust the loaves with extra flour, if desired, or oil, and let rise till almost doubled in bulk, about 30 minutes.
Bake for 20-40 minutes or until golden brown.
Remove to a wire rack and cool completely.