Vickys Hawaiian Sweet Bread, GF DF EF SF NF
Vickys Hawaiian Sweet Bread, GF DF EF SF NF

Hello everybody, it is Louise, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, vickys hawaiian sweet bread, gf df ef sf nf. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Vickys Hawaiian Sweet Bread, GF DF EF SF NF is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It is simple, it is quick, it tastes yummy. Vickys Hawaiian Sweet Bread, GF DF EF SF NF is something which I have loved my entire life. They’re nice and they look wonderful.

To get started with this particular recipe, we must first prepare a few components. 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. Prepare warm water (105F/ 40C)
  2. Make ready & 1/4 tsp yeast
  3. Prepare sugar
  4. Prepare ground flaxseed
  5. Prepare hot water
  6. Prepare & 1/2 tsp Vickys Best GF Egg Replacer (see link below)
  7. Take water
  8. Get brown rice flour (2 cups)
  9. Prepare potato starch (NOT flour, 1/2 cup)
  10. Prepare arrowroot or cornstarch (1/2 cup)
  11. Take granulated white sugar (1/2 cup)
  12. Prepare (scant) xanthan gum
  13. Get salt
  14. Prepare warm full fat coconut milk
  15. Prepare olive oil
  16. Take 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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