Grease a standard 1-pound loaf pan and set it aside.

Place the potatoes, milk, and eggs, in a blender, and blend on high speed just until smooth. Don’t blend very long or you’ll activate the starch too much and your mixture will become glue-like. Set the potato mixture aside.

In the bowl of a stand mixer fitted with the paddle attachment, place the flour blend, xanthan gum, tapioca starch/flour, sugar, and instant yeast. Whisk to combine well. Add the salt, and whisk again to combine.

Create a well in the center of the dry ingredients, and add the potato mixture, and the melted butter.

Beat in a stand mixer fitted with the paddle attachment until well-combined. Continue to beat until the mixture begins to take on a whipped appearance, 3 to 4 minutes. The bread dough will be thick but soft.

Transfer the dough to the prepared 1 pound loaf pan. Smooth the top into an even layer with a moistened spatula.

Cover the loaf pan, and set in a warm, draft-free location to rise. Allow the dough to rise until about 150% of its original size.

Yeast bread dough will rise more slowly in cooler, drier conditions, and faster in warmer, humid conditions. Be patient.

Remove the cover on the risen dough, and spray the top with cooking oil spray until it glistens.

Place the pan in the center of the preheated oven. Bake at 350°F for 45 minutes.

Reduce the oven temperature to 325°F and continue to bake until the internal temperature of the bread is about 210°F on an instant read thermometer, the bread is golden brown all over, and the center feels firm when pressed with the tip of your finger. That should take about another 20 minutes, but may take longer. If the loaf doesn’t feel firm enough but is becoming too brown, lower the oven temperature to 300°F for the remainder of the baking time.