Hawaiian Bread 2 Recipes

HAWAIIAN BREAD RECIPE

Steps:

• This makes a two-pound loaf.
• Follow the instructions that came with your bread machine in terms of which ingredients to put in the bread machine first. (My bread machine recommends adding the liquids first.) Use the basic or sweet setting.
• I made mine with the bread machine set at medium crust. It came out a little darker than I'd like. The next time I'm going to use the light crust setting.
• Check on the dough after five or ten minutes of kneading. It should be a smooth, round ball. If it's too dry add liquid a teaspoon at a time until it looks OK. If it looks too wet, add flour a tablespoon at a time until it looks OK. Most of the time though, the above amounts should be just right.

HAWAIIAN BREAD I

Steps:

• Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Light setting; press Start.

KING'S HAWAIIAN BREAD (COPYCAT)

Steps:

• Beat the eggs. Add the pineapple juice, sugar, ginger, vanilla, and butter.
• Place 3 cups of flour in a large bowl. Stir in the egg mixture until well-combined. Sprinkle in the yeast, one packet at a time, and mix.
• Add the remaining 3 cups of flour and mix in . Blending with a spoon will be hard, so you may have to use your hands. Make sure it is thoroughly combined. Cover the bowl with a cloth and set in a warm place to rise for 1 hour.
• Remove from the bowl and knead in 1/2 cup flour. Knead about 10 times. Divide into three equal parts.
• Place in greased and floured loaf pans or shape into rolls. Cover and place in a warm place to rise for 1 hour.
• Bake at 350 degrees for 25-30 minutes or golden brown.

SWEET HAWAIIAN YEAST BREAD (BREAD MACHINE)

Steps:

• Place ingredients in bread machine container in order directed by manufacturer.
• Cycle: white, sweet, no timer.
• Setting: light.

HAWAIIAN SWEET BREAD

Steps:

• In a small bowl, dissolve yeast in warm water; let stand until bubbles form on surface, 5 minutes. Meanwhile, in a small saucepan, heat butter until melted. Add pineapple juice and whole milk and continue to heat gently until mixture reaches 110° to 115°. In a large bowl, combine 3 cups flour, potato flakes, sugar, salt and ginger. Add yeast and butter mixtures to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Beat in vanilla. Stir in enough remaining flour to form a soft dough; dough will be sticky. , Turn dough onto a floured surface; with floured hands, knead until smooth and elastic, about 8-10 minutes, adding more flour to surface and hands as needed. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/4 hours., Punch dough down. Turn onto a lightly floured surface; divide into thirds. Shape each into a ball. Place in 3 greased 9-in. round baking pans lined with parchment. Cover and let rise until doubled, about 45 minutes. Preheat oven to 350°. Bake until golden brown and internal temperature of loaves reaches 200°, 30-35 minutes, covering loosely with foil during the last 10 minutes of baking if needed to prevent tops from over-browning. Remove from pans to wire racks to cool.