How to Prepare Any-night-of-the-week Vickys Hawaiian Sweet Bread, GF DF EF SF NF

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Before you jump to Vickys Hawaiian Sweet Bread, GF DF EF SF NF recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

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There are a lot of things that work toward your getting healthy. Not all of them necessitate fancy gym memberships or restrained diets. You can do tiny things each day to improve upon your health and lose weight. Being smart when you choose your food and routines is where it begins. Trying to get in as much physical activity as possible is another. Don't ignore that health isn't only about how much you weigh. You need your body to be powerful too.

We hope you got insight from reading it, now let's go back to vickys hawaiian sweet bread, gf df ef sf nf recipe. To make vickys hawaiian sweet bread, gf df ef sf nf you only need 16 ingredients and 17 steps. Here is how you cook that.

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

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

Steps 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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