Bread - Gluten Free Sweet Hawaiian Bread

By BlueSchmoo

Similar to Portuguese Sweet Bread (pao doce), this bread has a rich texture and slightly sweet taste. It can be made with egg replacement** with good results (see instructions** below). Makes one 9x5-inch loaf or two 6-inch round boules

Ingredients

• BreadAugust-September 2011
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• For gluten-free or allergy-friendly ingredients used in these recipes, check out these companies.
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• By Mary Capone
• Gluten-Free Hawaiian Sweet Bread
• MAKES ONE LOAF (16 SLICES)
• Photo by Benko Photographics
• Similar to Portuguese Sweet Bread (pao doce), this bread has a rich texture and slightly sweet taste. It can be made with egg replacement** with good results (see instructions** below). Makes one 9x5-inch loaf or two 6-inch round boules.
• 1/2 cup warm water (105°-110° F)
• 2 teaspoons sugar
• 1 package (2 1/4 teaspoons) Red Star Active Dry Yeast
• 2 cups brown rice flour
• 1/2 cup potato starch (not potato flour)
• 1/2 cup tapioca starch/flour
• 1/2 cup sugar
• 1 tablespoon xanthan gum
• 1 teaspoon salt
• 3 tablespoons vegetable oil or melted butter
• 3 large eggs
• 1/2 cup warm milk or milk of choice

Details

Adapted from livingwithout.com

Preparation

Step 1

1. Preheat oven to 350° F. Lightly grease a 9x5-inch loaf pan or two 6-inch round cake pans.

2. In a small bowl, combine warm water, 2 teaspoons sugar and yeast. Stir just until dissolved. Cover with a clean kitchen towel and set aside in a warm area for 10 minutes. Mixture will form a foam head about an inch tall.*

3. Place rice flour, potato starch, tapioca starch/flour, ½ cup sugar, xanthan gum and salt in the bowl of a food processor or heavy-duty stand mixer with paddle attachment. Blend dry ingredients together, about 3 minutes. If mixing by hand, place dry ingredients in a large mixing bowl and whisk together until well combined.

4. In a small bowl, whisk oil or melted butter, eggs and warm milk until blended.

5. Add egg mixture to dry ingredients and combine. Add yeast mixture to dough and mix again until dough forms. If mixing with a heavy-duty stand mixer, this process takes about 5 minutes. With a food processor, about 2 to 3 minutes. By hand, about 10 minutes. Dough will be soft and sticky.

6. Transfer dough into prepared pan(s). Smooth top into desired shape with wet hands or a spatula dipped in water. Place in a warm area to rise for 40 minutes.

7. Score loaf top about ¼-inch deep with a sharp knife and if a shiny surface is desired, brush with an egg mixed with 1 tablespoon water.

8. Place pan(s) in preheated oven and bake for 40 to 45 minutes for a loaf, 35 to 40 minutes for two boules. Bread is done when bottom sounds hollow when tapped and internal temperature reaches 195° to 200° F.