Step-by-Step Guide to Make Any-night-of-the-week Vickys Hawaiian Sweet Bread, GF DF EF SF NF

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, vickys hawaiian sweet bread, gf df ef sf nf. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Vickys Hawaiian Sweet Bread, GF DF EF SF NF is one of the most well liked of recent trending foods on earth. It is easy, it is quick, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look wonderful. Vickys Hawaiian Sweet Bread, GF DF EF SF NF is something which I have loved my whole life.

To begin with this recipe, we have to prepare a few ingredients. You can have vickys hawaiian sweet bread, gf df ef sf nf using 16 ingredients and 17 steps. Here is how you cook it.

The ingredients needed to make Vickys Hawaiian Sweet Bread, GF DF EF SF NF:

1. Take 120 ml (1/2 cup) warm water (105F/ 40C)
2. Make ready 2 & 1/4 tsp yeast
3. Prepare 2 tsp sugar
4. Prepare 2 tbsp ground flaxseed
5. Prepare 6 tbsp hot water
6. Take 1 & 1/2 tsp Vickys Best GF Egg Replacer (see link below)
7. Get 2 tbsp water
8. Take 316 grams brown rice flour (2 cups)
9. Make ready 85 grams potato starch (NOT flour, 1/2 cup)
10. Take 64 grams arrowroot or cornstarch (1/2 cup)
11. Take 100 grams granulated white sugar (1/2 cup)
12. Get 3/4 tbsp (scant) xanthan gum
13. Take 1 tsp salt
14. Get 120 ml (1/2 cup) warm full fat coconut milk
15. Take 3 tbsp olive oil
16. Get extra coconut milk for glazing

Instructions to make Vickys Hawaiian Sweet Bread, GF DF EF SF NF:

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
2. Mix the flaxseed and 6 tbsp hot water together and set aside with the yeast mixture
3. Mix my egg replacer with the 2 tbsp water and set aside with the flax and yeast mixtures (Ener-G egg replacer is also fine to use) https://cookpad.com/uk/recipes/338157-vickys-best-egg-replacer-powder-for-gluten-free-vegan-baking?token=e86FfqRdAW5UUGbFoJ4AEP5H
4. Mix the flour, starches, sugar, xanthan gum and salt in a stand mixer bowl until well combined
5. Mix the milk and oil together
6. Pour all 4 liquid mixtures (yeast, flax, egg replacer, milk) and add to the dry mix
7. Mix in the stand mixer for 5 minutes until you have a soft, sticky batter
8. Grease and flour a 9"x 5" loaf tin or two 6" round cake tins
9. Put the mixture into the loaf pan and smooth the top with the back of a wet spoon
10. Let rise in a warm place for 40 minutes
11. Preheat the oven to gas 4 / 180C / 350°F
12. Score the top with a sharp knife and glaze with some coconut milk
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
14. Let cool on a wire rack fully before slicing
15. Will keep fresh for 2 days unsliced in a lidded container
16. Wrap slices individually in cling, then in foil if you wish to freeze some
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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