PROOF THE YEAST: To ensure your yeast is active and will do it's job in this recipe, you'll first need to "proof" it.  Mix tap-warm water (typically about 100 F), yeast and molasses together in a glass liquid measuring cup.  Let sit for 15 minutes.  If your yeast is active, a foam should grow and rise just above the rim of the glass measuring cup.  (If it does not grow at all, your yeast is dead, and you will need to start again with new yeast.  This measure is taken prior to adding flour, so you do not waste all of your flour in a recipe that will not work).

Pre-heat oven to 350 F. 

PREP THE DOUGH: In a large mixing bowl, add all other ingredients.  Add active yeast mixture, including foam.  Using a spatula, fold all ingredients together, until well combined.  It will be quite sticky, and may take a little more time to combine than you think! 

Line a 8.5" x 4.5" loaf pan with parchment paper. 

Pour dough into loaf.  Sift a very light layer of tapioca flour on top of the loaf.  Using a knife, slice a few diagonal slits in the top of the loaf.

BAKE THE BREAD: Place loaf pan on the middle oven rack and bake for 55-60 minutes, or until lightly browned on top.  Remove from oven, let cool in the pan for 10 minutes.  Remove loaf from the pan, place on a cooling rack and let cool for an additional 20 minutes. 

EAT THE BREAD! For best results and the softest centre, enjoy while still fresh out of the oven (after the 30 minutes of cooling).  This bread is great as is, toasted or warmed.  Bread stores well in a resealable plastic bag for up to 3 days in the fridge.