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Scald the milk. Set aside to cool to luke warm.
Grease a standard loaf pan. In a large mixing
bowl, combine the flour blend, salt, and sugar.
Use a whisk to mix thoroughly. Make a small
depression in the center of the flour mix and pour
the yeast packet into it. When the milk has cooled
to between 100°F and 110°F (38°C to 42°C), pour it
gently over the flour and yeast. Allow to sit for
5 minutes. Add the oil, vinegar, and eggs and mix
well until smooth and free of lumps (I use an
electric beater). The mixture will be sticky and
the consistency of thick cake batter. Scoop the
mixture into your greased loaf pan. Spread and
smooth the mixture with wet fingers or utensils.
Allow to rise 20 minutes. The mixture will rise
slightly but not double in size.
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