Herb Cheese Bread

Yields:	2 loaves
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	Preparation	20 minutes
	Cooking	40 minutes
	Ready In	60 minutes

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Ingredients

3	cups	rice flour	divided
1	cup	rice	brown flour
1/4	cup	milk, skim, (non fat) powder
2	tablespoons	onion flakes	minced
2	tablespoons	sugar
2	tablespoons	rosemary leaves	fresh, chopped
2	tablespoons	thyme	fresh, chopped
1 1/2	teaspoons	xanthan gum
1/4	ounce	yeast, active dry	gluten-free, quick rise
1	teaspoon	salt
3	large	eggs
2	cups	cheddar cheese, very old, sharp	shredded
1 3/4	cups	water
3	tablespoons	vegetable oil

Directions

Combine 2 cups rice flour, brown rice flour, dry milk, onion, sugar, rosemary, thyme, xanthan gum, yeast and salt in large bowl.

Combine eggs, cheese, water and oil in medium bowl mix well.

Pour mixture into dry ingredients; stir until well blended.

Stir in remaining cup rice flour to make stiff dough.

Cover bowl; let rest 10 minutes.

Turn onto floured surface; knead 5 minutes, using only as much extra flour as needed to keep dough from sticking.

Divide dough into 2 equal pieces.

Shape each piece into one loaf.

Place in lightly greased loaf pans.

Let rise in warm place 40 minutes, or until golden brown on top.

Cool completely on wire rack.

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