This is the only bread recipe I use on a regular basis. It is consistent, and it rises nicely. It tastes like "real" white bread, and makes a great pizza crust too.

It's a very forgiving recipe. Add a banana and some sugar, and  it makes banana bread. Make it in "muffin top" pans, and you have hamburger buns.

If you don't like the fact it's white, add some ground buckwheat or other whole grain, and you'll have "whole grain" bread. Add a bit of molasses and you'll have brown bread. If you are ok with cheese, adding grated cheese to the batter is quite yummy.

Mix all the dry ingredients together. You can mix this up in baggies, in a production line, and store it for later use.

Cook these together. You can let it cool slightly if you want.

Pour these over the dry ingredients and moisten the ingredients.

Add eggs and oil, then mix. You want this to mix for a long time, til it's smooth. The consistency will be about like a stiff batter.

Fill the bread pan about half full, and wait for it to rise to the top of the pan. Note: this doesn't take as long as you think! This bread rises amazingly quickly, and if you let it rise too much, you'll have holes in the bread or it may spill over the edge of the pan.

If you want a more consistent loaf, you can let it rise once in the bowl, mix it up, and then let it rise the second time in the pan.

I bake this at 350 for about 40-50 minutes. I put a pan of water in the bottom of the stove too, which seems to make it bake more evenly.

It's worthwhile investing in a bread slicer, so you can make those nice even slices like they have in the store. We make two loaves, and freeze one (in slices) so people can have toast whenever they like.

I know the idea of adding HOT water to yeast is counter-intuitive. I keep thinking it will kill the yeast. So far, it hasn't. The hot water gelatinizes the corn starch, making it act more like wheat flour, and this recipe just won't work if the water is cold. If you are worried about the yeast though, save out some of the water, dissolve the yeast in it, and add it back in after the batter has cooled some.