So I have made a similar recipe to this one. I like this one more because the batter wasn't to thick therefore it didn't climb up my hand mixer beaters nor tried to kill it. I made the mistake of trying to oil and flour the pan like they suggested, and I almost couldn't get the bread out of the pan in one piece. Also I put the eggs in warm water for a couple of minutes so it would be easier to mix in the batter. Make sure your water is warm enough for the yeast or else it'll clump and not stir in. Lastly get a bread thermometer so you can tell when the bread is done. Other than that I used some onion powder and Italian seasoning in the batter. The bread did come out a litte crumbly but thats gluten free bread for you.
