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Vickys Hawaiian Sweet Bread, Gluten, Dairy, Egg & Soy-free Recipe

Vickys Hawaiian Sweet Bread, Gluten, Dairy, Egg & Soy-Free Recipe
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Cooking Time : 1 minutes
Serving : 16
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Prepare the ingredients before making Vickys Hawaiian Sweet Bread, Gluten, Dairy, Egg & Soy-Free in your home. Then, follow these steps below to serve Vickys Hawaiian Sweet Bread, Gluten, Dairy, Egg & Soy-Free for your family or friends.

Ingredients: Vickys Hawaiian Sweet Bread, Gluten, Dairy, Egg & Soy-Free

  • 120 ml warm water (105F/ 40C)
  • 2 1/4 tsp yeast
  • 2 tsp sugar
  • 2 tbsp ground flaxseed
  • 6 tbsp hot water
  • 1 1/2 tsp Vickys Best GF Egg Replacer (recipe on my profile, vic20adamant)
  • 2 tbsp water
  • 316 grams brown rice flour (2 cups)
  • 85 grams potato starch (not flour, 1/2 cup)
  • 64 grams arrowroot or cornstarch (1/2 cup)
  • 100 grams sugar
  • 3/4 tbsp xanthan gum
  • 1 tsp salt
  • 120 ml warm full fat coconut milk
  • 3 tbsp olive oil
  • 1 extra coconut milk for glazing

How to Make Vickys Hawaiian Sweet Bread, Gluten, Dairy, Egg & Soy-Free

If you have prepared the ingredients needed, now time to start cooking. There are 17 steps you must follow to make Vickys Hawaiian Sweet Bread, Gluten, Dairy, Egg & Soy-Free in your home by yourself.

    Step 1
  • Combine the warm water, yeast and 2 tsp sugar and leave to bloom for 10 minutes until it has a frothy head an inch tall
  • Step 2
  • Mix the flaxseed and 6tbsp hot water together and set aside with the yeast mixture
  • Step 3
  • Mix my egg replacer with the 2tbsp water and set aside with the flax and yeast mixtures (Ener-G egg replacer is also fine to use)
  • Step 4
  • Mix the flour, starches, sugar, xanthan gum and salt in a stand mixer bowl until well combined
  • Step 5
  • Mix the milk and oil together
  • Step 6
  • Pour all 4 liquid mixtures (yeast, flax, egg replacer, milk) and add to the dry mix
  • Step 7
  • Mix in the stand mixer for 5 minutes until you have a soft, sticky batter
  • Step 8
  • Grease and flour a 9" x 5" loaf tin or two 6" round cake tins
  • Step 9
  • Put the mixture into the loaf pan and smooth the top with the back of a wet spoon
  • Step 10
  • Let rise in a warm place for 40 minutes
  • Step 11
  • Preheat the oven to gas 4 / 180C / 350°F
  • Step 12
  • Score the top with a sharp knife and glaze with some coconut milk
  • Step 13
  • Bake for 40 - 45 minutes or until the bottom of the loaf sounds hollow when you tap it. 35 - 40 minutes if using the 6" cake tins
  • Step 14
  • Let cool on a wire rack fully before slicing
  • Step 15
  • Will keep fresh for 2 days unsliced in a lidded container
  • Step 16
  • Wrap slices individually in cling, then in foil if you wish to freeze some
  • Step 17
  • Tip for the yeast water temp - mix 2 parts cold water with 1 part boiling water for the perfect temperature, in this case 80mls cold with 40mls boiling or 1/3 cup cold with 3 tbsp boiling
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