Homemade Hawaiian Sandwich Bread
User Reviews
5
Homemade Hawaiian Sandwich Bread
Description
This Homemade Hawaiian Sandwich Bread recipe begins by boiling peeled potatoes until tender, then mashing them smooth to add moisture and softness to the dough. Active yeast is activated by combining warm milk with sugar and letting it bubble. The dough mixture then includes mashed potatoes, eggs, melted butter, pineapple juice, salt, and bread flour added gradually while mixing to form a sticky dough.
After kneading to develop gluten, the dough rises in a lightly oiled bowl until doubled in size. Then it is shaped and placed in a greased loaf pan to proof further before baking. The pineapple juice imparts a distinct mild sweetness typical of Hawaiian bread, complementing the richness from potatoes and butter, resulting in a tender crumb and soft texture with a delicate crust.
The bread is suitable for sandwiches or toasting, offering a slightly sweet flavor that pairs well with savory or sweet toppings. Its soft texture makes it enjoyable fresh or toasted.
The recipe benefits from weighing flour for consistency and using appropriately warmed milk to activate yeast without killing it. Storage instructions indicate soft bread keeps for 3–4 days wrapped at room temperature and freezes well sliced for two months. Substitutions include using all-purpose flour or different milk fat percentages, and other fruit juices can replace pineapple juice for varied flavor.
Ingredients
- 461 g bread flour approximately 3 1/2 cups spooned and leveled
- 70 g granulated sugar about 1/3 cup
- 117 g milk 1/2 cup, 2%, warmed to 90-100 degrees
- 10 g active yeast 2 1/4 teaspoons
- 80 g pineapple juice 1/3 cup
- 2 egg
- 1 potato 2/3 cup mashed or 131 g
- 2 tablespoons butter melted, salted
- 6 g salt 1 teaspoon
Instructions
- Add peeled and cubed potato to a small pot with water and set to high. Let boil for at least 10 minutes until potatos are fork tender.
- Add sugar and wamred milk to the bowl of a stand mixer and give a quick whisk. Sprinkle yeast on top. Let side for at least 10 minutes until yeast is activated and bubbly.
- Drain and mash potatoes with a potato masher or a fork.
- Once yeast is activated, add salt, eggs, melted (cooled) butter, mashed potato, and pineapple juice and mix on medium for 1-2 miutes until egg yolks are broken.
- Slowly add the flour about 1 cup at a time while dough is mixing on medium-low / medium. Once all of the flour is added, turn up to medium and let mix for about 1-2 minutes until a super sticky dough is formed.
- Lightly oil a large bowl and add sticky dough to the bowl. Cover with plastic wrap and let rise for 1-2 hours, until dough has doubled.
- Once the dough has doubled, grease a loaf pan. Sprinkle some bread flour around the edges of the risen dough and gently pull it away from the edges of the bowl. In the bowl, form it into a rough rectangle shape, then fold down the top 1/3, fold up the bottom 1/3 and then gather in the ends to make a short, thick log. Add the log, seam side down, to the greased loaf pan.
- Cover pan with a linen towel or napkin and let rise another 20-30 minutes, just enough so that the dough has filled out the loaf pan. Pre-heat oven to 325 degrees and move rack to bottom 1/3 of the oven, just one below the middle rack.
- Once dough has risen again, use a bread lame or very sharp knife to add three scores to across top of the bread loaf. Keep them at about a 45 degree angle and 1/4 - 1/2 inch deep.
- Place loaf pan to the bottom 1/3 rack and bake for 65 minutes.
- Remove from oven and gently remove bread from pan and let cool on its side on a cooling rack for at least 1 hr before slicing. Internal temp of dough should be at least 190 degrees and if you tap the bottom of the loaf it should sound hollow. If you slice earlier than 1 hr, you run the risk of creating a gummy center.
- Enjoy!
Notes
- Measuring flour by weight helps ensure consistent dough texture and rise.
- Activate yeast in milk warmed to about 90–100°F; too hot will kill the yeast.
- Store cooled bread wrapped in plastic or foil at room temperature for 3–4 days to keep soft.
- Slice and freeze bread properly wrapped for up to 2 months to maintain freshness.
- Substitute all-purpose flour for bread flour by weight with good results.
- Pineapple juice creates the signature Hawaiian flavor, but other juices like orange can be used as alternatives.
- Use potatoes that mash easily, such as Russet or Yukon Gold, for the best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15slices
Amount Per Serving
Calories 171 kcal
% Daily Value*
| Calories | 171kcal | 9% |
| Carbohydrates | 31g | 10% |
| Protein | 5g | 10% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 27mg | 9% |
| Sodium | 234mg | 10% |
| Potassium | 122mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 92IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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