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Best Advice to Serving Perfect Vickys Hawaiian Sweet Bread, GF DF EF SF NF

Hoping to dine Vickys Hawaiian Sweet Bread, GF DF EF SF NF a 5-star restaurant's, but for a few causes are not able to go to restaurants. This recipe gonna guide you with helpful procedures on producing a Vickys Hawaiian Sweet Bread, GF DF EF SF NF like a famous chef made.

Vickys Hawaiian Sweet Bread, GF DF EF SF NF

We hope you got benefit from reading it, now let's go back to vickys hawaiian sweet bread, gf df ef sf nf recipe. You can cook vickys hawaiian sweet bread, gf df ef sf nf using 16 ingredients and 17 steps. Here is how you achieve it.

To cook an extraordinary Vickys Hawaiian Sweet Bread, GF DF EF SF NF, below are the materials required:

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

After preparing the components, now you are ready to cook your 5-star Vickys Hawaiian Sweet Bread, GF DF EF SF NF by following the procedures on this section:

  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.

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

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