Vegan Hawaiian Sweet Bread

From my ‘Taste of Hawaii’ series, this is just like a vegan King’s Hawaiian Sweet Bread. Perfect for french toast, plain toast, and everything in between.

Hawaiian Sweet Bread

1 tbsp instant dry yeast
2 tbsp warm water
1/2 tsp sea salt
1/2 cup coconut milk
3 tbsp vegan butter
2 tbsp flax meal beat with 6 tbsp water
2/3 cup can sugar
3 – 4 cups unbleached all-purpose flour or bread flour
1 tbsp vegetable oil
Soymilk for brushing (opt)

Make a paste with the yeast, salt and water and set aside. Warm the earthbalance and coconut milk over very low heat, but do not cook or get it ‘hot’. Add the sugar and flax to the coconut mix, then pour over the yeast paste.

Add the flour a half cup at a time until it forms a ball and turn out on to a clean, floured counter top. Knead in some flour if it is too soft to knead. Knead for about 10 minutes. Place in a mixing bowl with the vegetable oil and roll the dough around to ensure it is greased. This prevents your bread dough from cracking and becoming hard while rising. Cover the bowl with a towel and place in a warm spot.

Let it rise for about an hour and a half or until it has doubled in size. Remove from the bowl and using a pastry knife or something similar cut small balls about the size of plum. Fold the piece of dough under a couple times to make a nice smooth roll.

Place onto a greased sheet as you go. After all the rolls are shaped allow them to rise again for about 30-40 minutes. Brush the tops with a little soymilk if you want before baking at 350F for 25-30 minutes until the tops are golden brown. This may differ a little as I originally baked these at a high altitude and adjusted the recipe after the fact.

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