Potato Dill Bread

1 1/4 cup white rice flour
1 1/4 cup brown rice flour
1/2 cup potato starch
1/2 cup GF instant mashed potato packet
2 Tbsp yeast
3 tsp xanthan gum
1 Tbsp sugar
2 Tbsp dill
3 eggs
1 1/2 cup water from reserved Brown Rice Noodles (pasta can be used as side-dish J)
1 1/2 tsp salt
1/4 cup greek yogurt
2 Tbsp olive oil

Prepare the mashed potatoes as directed. Wait ten to fifteen minutes for reserved water to cool, if using freshly cooked noodles water. If out of fridge, just bring to room temp. Add one Tbsp of sugar to potato water and disolve. Add 2 Tbsp yeast and allow to proof for around ten minutes.

Mix together brown rice flour, white rice flour, potato starch, xanthan gum, salt, dill and mashed potato.

Beat eggs with mixer for around two minutes. Add yogurt, and olive oil to eggs.

Slowly add the egg mixture and the yeast mixture into the dry ingredients. Mix well until all of the flour is incorporated. Pour dough into well greased bread pan. Cover with a kitchen towel and let rise for about an hour. Cook in a 375 degree oven for forty to fifty minutes or until done. Let cool for ten minutes and remove from bread pan. Cool on wire rack.