Hawaiian Bread
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4.8
30 reviews
Excellent
Hawaiian Bread
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Soft and slightly sweet, this Hawaiian Bread is the perfect side dish to any Hawaiian meal. Serve it up as a side with butter, and save a loaf for French toast the next day!
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Ingredients
- 1/2 cup (114 g) warm water
- 4 1/2 teaspoons (1/2 oz) active dry yeast
- 1/2 cup (113 g) unsalted butter, softened
- 1 cup (8 oz) pineapple juice
- 1 cup (8 oz) milk
- 7 1/2 to 8 cups (900 g - 960 g) bread flour
- 3/4 cup (50 g) instant mashed potato flakes
- 2/3 cup (150 g) sugar
- 1 teaspoon salt
- 3 eggs
- 2 teaspoons vanilla extract
- 1 tablespoon unsalted butter
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Instructions
- In a small bowl, combine the water and yeast. Let it sit until the yeast foams, about 5 minutes.
- Meanwhile, melt the butter in a small pot. Add the pineapple juice and milk and heat until it reaches 110ºF. (If it gets hotter than that, set it aside until it has cooled to 110ºF - 115ºF so that you don’t risk killing the yeast.)
- In a large bowl, or the bowl of a stand mixer, combine 4 cups of the flour, the potato flakes, sugar, and salt.
- Add the butter mixture to the bowl, followed by the yeast mixture. Mix to combine.
- Add the eggs, mix, then add the vanilla. Start adding the remaining flour, 1/2 cup at a time, until it starts to come together. Switch to the dough hook and continue to knead for about 5-6 minutes, adding flour as needed, until the dough is soft and smooth - it will still be tacky, but shouldn’t be overly sticky. (Alternately, turn the dough out onto a surface and knead, adding flour as needed, until smooth and soft.)
- Spray a large bowl with nonstick cooking spray. Add the dough, and turn once to coat. Cover and let rise until the dough has doubled, about 1 1/2 hours.
- Once the dough has risen, punch it down and turn it out onto a lightly floured surface. Divide the dough into 3 equal portions. If making round boules, shape into balls and place in 9-inch pans that have been lined in parchment paper. If making loaves, shape and place in 9x5-inch loaf pans. Cover and let rise again until doubled, about 45 minutes.
- Preheat the oven to 350ºF. Bake the loaves until golden brown, about 30-35 minutes. If the bread starts to become too dark, cover lightly with foil in the last 10-15 minutes.
- If desired, rub the loaves with butter as soon as they come out of the oven. Let cool before slicing.
Notes
- This recipe was revised and updated from the recipe posted originally in 2010.
- Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.
Nutrition Information
Show Details
Serving
1slice
Calories
149kcal
(7%)
Carbohydrates
24g
(8%)
Protein
4g
(8%)
Fat
3g
(5%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Trans Fat
0g
Cholesterol
24mg
(8%)
Sodium
75mg
(3%)
Fiber
0g
(0%)
Sugar
5g
(10%)
Nutrition Facts
Serving: 3loaves, 12 slices each
Amount Per Serving
Calories 149 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 149kcal | 7% |
| Carbohydrates | 24g | 8% |
| Protein | 4g | 8% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Trans Fat | 0g | 0% |
| Cholesterol | 24mg | 8% |
| Sodium | 75mg | 3% |
| Fiber | 0g | 0% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
30 reviews
Excellent
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