Hawaiian Bread
This homemade Hawaiian bread is known for its tender, fluffy texture and subtle sweetness. The recipe uses pineapple juice and ginger for authentic flavour, producing three round loaves. Perfect for sharing with friends or saving for later use, the bread is excellent served fresh or used in dishes like French toast. The process involves a simple dough that requires two rises before baking to a golden finish.
Ingredients
- 0.5 cup warm water (110 degrees F/45 degrees C)
- 2 (.25 ounce) envelopes active dry yeast
- 1 cup pineapple juice
- 0.75 cup white sugar
- 3 eggs
- 0.5 cup butter, melted
- 0.5 cup water
- 1 teaspoon vanilla extract
- 0.5 teaspoon ground ginger
- 6 cups all-purpose flour
Method
- Combine the warm water and yeast in a bowl, then leave it to rest until a creamy foam develops, about 10 minutes.
- In a large bowl, mix the yeast liquid with pineapple juice, sugar, eggs, melted butter, 1/2 cup water, vanilla, and ginger. Blend in half the flour until fully incorporated. Add the rest of the flour in 1/2 cup increments, stirring thoroughly each time to create a firm dough.
- Transfer the dough to a large, oiled bowl, turning it to coat all sides. Cover with a towel and allow it to rise in a warm spot until it doubles in size, about 1 hour. While waiting, grease three round cake pans.
- Gently press the risen dough to deflate it, then place it on a floured surface. Split the dough into three equal portions and shape them into rounds. Put each loaf into a prepared pan, cover with a towel, and let rise again until doubled, about 40 minutes. During this second rise, preheat your oven to 350 degrees F (175 degrees C).
- Bake the loaves in the hot oven until they have a golden brown top and sound hollow when tapped on the bottom, about 25 to 30 minutes.
Nutrition (per serving)
Calories226 kcal
Fat6 g
Sugars9 g
Protein5 g
Sodium45 mg
Recipe details
CategoryMain course
Cuisinehawaiian
AuthorSaundra
