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["In a heavy mixer, combine water and sugar.", "Proof yeast then add the vinegar, oil, and eggs.", "Add the dry ingredient and then beat on medium/medium high speed for about 4 minutes.", "Oil the bottom of a large jelly roll pan and dust with rice flour.", "I used my Pampered Chef large bar stone.", "Scrap dough onto oiled/dusted pan.", "The dough will seem rather ""loose"".", "Then spread the dough on the pan as thinly as possible.", "You can tap wholes across the dough with a fork.", "I forgot to do this step and mine turned out fine.", "Place dough in a warm spot, allow to rest/rise for 45-60 minutes, or until double in height.", "Preheat oven to 425F and bake for 10-15 minutes or until the top is slightly browned.", "The dough will rise quite a bit while baking but don't worry it quickly deflates as it cools.", "It will come out of the oven with a slight crust that will go away as the bread cools.", "Allow the bread to cool 10-30 minutes before using.", "Just be careful if you remove it while it is still warm because it can tear easily.", "Cut into large pieces to use as a folded sandwich bread, or small to use it like regular sliced bread."]
