First Try Gluten Free Bread

I attempted gluten-free bread earlier this week.  It wasn't horrible, but I'll keep trying for something better!

I started with this recipe from Food.com, but I assembled it like I do when I have baked bread otherwise. 

• First I warmed 1 & 1/3 cups water to 115 degrees.  I put 1 Tablespoon of yeast and 3 Tablespoons of honey in my mixing bowl and poured the warm water over it. 
• I let is stand 10 minutes for the yeast to activate.
• I mixed in 4 Tablespoons of Earth's Balance vegan spread, 1 & 1/2 teaspoons salt and 2 cups of GF flour into the bowl.
• I added two beaten eggs and 2/3 cups additional GF flour.
• I let this mixture stand for 15 minutes, then added a final 2/3 cups GF flour.
• I poured the wet mixture into a greased/floured bread pan and covered it with plastic wrap.
• It took about an hour to rise to the top of the pan.
• I baked it for 45 minutes at 375 and it didn't rise any more.  In fact, it shrunk a little but the mixture cooked through.

 We all had a slice of toast to try it.  It was OK, but chewy and dense.  It wouldn't work for sandwich bread since it didn't rise very much so we just cooked it up for french toast so it wouldn't go to waste.

 Katie