How to Make Super Quick Homemade Vickys Hawaiian Sweet Bread, GF DF EF SF NF

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