| 1 | Spray 8 x 4 inch loaf pan with nonstick spray. |
| 2 | Coat inside with cornmeal and set aside. |
| 3 | dissolve sugar in warm water in a small bowl. |
| 4 | Sprinkle yeast over top. |
| 5 | Set aside for 10 minutes or until frothy. |
| 6 | Stir well. |
| 7 | combine water and minute tapioca in a saucepan. |
| 8 | Bring to a boil. |
| 9 | Cook for 1 to 2 minutes or until thickened and clear. |
| 10 | stir together bean flour, cornmeal, corstarch, baking powder and salt in a mixing bowl. |
| 11 | in separate bowl, whisk together egg whites and milk. |
| 12 | Whisk in yeast and tapioca mixture. |
| 13 | Stir into dry ingredients, beating until smooth. |
| 14 | Set aside for 10 minutes. |
| 15 | turn out onto surface generously dusted with cornstarch. |
| 16 | Dust hands with cornstarch and sprinkle a little over dough. |
| 17 | Knead 4 to 5 times and fit into prepared pan. |
| 18 | Brush top with milk and sprinkle with poppy seeds. |
| 19 | bake in 400°F oven for 45 minutes or until browned and loaf sounds hollow when tapped. |
| 20 | Makes 1 loaf, 16 slices. |
| 21 | variations seed bread, herb bread, foccacia & pizza crust to be added to recipe after testing. |
