Ah, Ruthie Banks!
I just realized you're the same Taste-of-Home published recipe winner in the cookbook my family bought me for Xmas.
ALLERGIES ACCOMODATED
Thx for this heavenly, versatile, and easily adaptable recipe. To accomodate our daughter's allergies, I substituted
- a gluten free all-purpose mix for the flour
- schredded coconut for the potato flakes
- coconut milk for the dairy milk
- goat-milk butter for the usual butter
- dried egg whites for the eggs, and
- coconut/lemon extract for the vanilla
I also brushed the top with eggwash for a shiny appearance.
TIP: because it can be quite sticky, i recommend minimal handling of the dough.
BREADMAKER CONVERSION
Pour all wet ingredients first, and then all the dry ones. Yes, all 7+ cups of flour. We can disregard the 4-cup flour capacity limit, because that's for the full baking cycle. We're only using the machine for kneading here (step 1).
A few min later, plop the dough into a well greased megapan (i use our turkey pan) and let rise uncovered in semi-warm oven (75 F) for 1-1/4 hrs (step 2).
Punch dough down flat, brush with eggwash, crisscross with greased pizza cutter, and let rise for another 45 min (step 3).
Remove megapan to preheat oven before baking (step 4).
Enjoy your pull-apart hawaiian sweet bread!
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