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Let cool on a wire rack. Pinch out the centres and fill with whatever you like. Sandwich fillers are great and you can use for both sweet and savoury.

Alright, don’t linger, let’s approach this vickys hawaiian sweet bread, gf df ef sf nf menu with 16 elements which are definitely easy to have, and we have to process them at the very least through 17 ways. You should devote a while on this, so the resulting food could be perfect.

Ingredients - Vickys Hawaiian Sweet Bread, GF DF EF SF NF:

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

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Vickys Hawaiian Sweet Bread, GF DF EF SF NF step by step:

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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