What a fantastic recipe! It is just as soft as it looks in the photos I posted. Even better, this recipe uses about half the butter and eggs of most of the others I have seen...nice!<br/><br/>I thought that 2 tablespoons of yeast seemed like a lot, so I reduced this to about 2-2.5 tsp., which is what seems more typical for gluten free loaves of this size. I also threw in about 1/4 cup of dry milk powder. Other than that, I followed this one completely. It rose beautifully and would probably look even bigger if I did it in a slightly smaller pan (I just hand-mixed it and then used my gigantic bread machine as the oven).