Hawaiian Loaf Recipes

MOUTHWATERINGLY TANGY PINEAPPLE MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix ground beef, bread crumbs, bell peppers, onion, egg, 1/3 cup ketchup, 1/4 cup pineapple preserves, 1/4 cup brown sugar, garlic powder, and Worcestershire sauce in a food processor until combined; put into a bread pan.
• Bake in preheated oven for 30 minutes.
• Stir 1/3 cup ketchup, 1/4 cup pineapple preserves, and 1/4 cup brown sugar together in a bowl; pour over the meatloaf.
• Continue baking until no longer pink in the center, about 20 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

HAWAIIAN NUT LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
• In a large bowl, cream together eggs, butter and sugar. In a separate bowl, sift together the flour, baking soda and salt. Stir the flour mixture into the egg mixture. Fold in the pineapple and nuts. Pour batter into prepared loaf pan.
• Bake in preheated oven for 50 to 60 minutes, or until a toothpick inserted into center of the loaf comes out clean.

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.

HAWAIIAN BREAD

Steps:

• 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 9×5-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.

HAWAIIAN COCONUT PINEAPPLE BREAD RECIPE

Steps:

• Preheat oven to 350 degrees F. Pour pineapple chunks into a fine mesh strainer and allow to sit and drain, at least 10 minutes. On a large rimmed baking sheet spread coconut. Bake until lightly toasted, tossing occasionally, 6 to 10 minutes.
• Grease bottom and sides of a 9 x 5-inch loaf pan; dust with flour, tapping out excess. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar on high speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Reduce speed to low, and alternately add flour mixture in three parts and sour cream in two, beginning and ending with flour mixture. Mix just until combined.
• Fold pineapple and 1 cup toasted coconut into batter. Scrape batter into prepared loaf pan and smooth surface with a rubber spatula; sprinkle with remaining 1/2 cup coconut. Bake until a toothpick inserted in center comes out clean, 65 to 70 minutes (cover pan with foil halfway through). Let cake cool in pan 15 minutes. Remove from pan, and transfer to a wire rack to cool completely.

HAWAIIAN BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F (17 degrees C).
• Grease two 9x5 loaf tins with cooking spray, butter, or oil, and line with parchment paper.
• Mix the flour with the salt, baking soda, sugar, and cinnamon in the large mixing bowl.
• Lightly beat the eggs in a small bowl and drain the pineapple.
• Chop the walnuts and cherries and mash the bananas.
• Add the chopped walnuts, beaten eggs, oil, mashed banana, drained pineapple, vanilla, and cherries to the large bowl with the flour.
• Gently stir the batter together, folding from underneath and scraping the sides of the bowl with a spatula.
• Only stir until combined, being careful not to over-mix.
• Divide the batter between the two prepared loaf pans.
• Bake for 60 minutes, checking after 50, or until a toothpick comes out clean.
• Allow the loaves to cool for 10 minutes before turning them out onto a wire rack.
• Let cool completely before slicing.

HOW TO COOK HAWAIIAN MEAT LOAF

Steps:

• In a bowl, mix all ingredients except the pineapple. Set aside.
• Boil the pineapple juice and brown sugar until thick or reduced to half.
• Pour syrup in a loaf pan and place the pineapple slices.
• Transfer meat mixture in this pan and cover with aluminium foil or wax paper.
• Steam for an hour than cool and remove from the loaf pan.
• Slice and serve.

FAVORITE HAWAIIAN MEATLOAF

Steps:

• Preheat oven to 375°F.
• In a large mixing bowl, combine the ground beef, eggs, drained pineapple, bread crumbs, salt, and pepper. Add half of the mixture to a 9 x 5-inch loaf pan, and the other half divided into 12 muffin tins. (Or put the other half into another 9 x 5-inch loaf pan.).
• Bake in the preheated oven for 1 hour.
• Meanwhile, whisk together 1/2 cup of the reserved pineapple juice with the ketchup and brown sugar. After 1 hour of cooking, pour the sauce over the top of the meatloaf and mini-loaves and bake for another 10-15 minutes.
• Prepare preferred side dishes.
• Serve Hawaiina Meatloaf with sides.
• TO FREEZE: Let come to room temperature, slice into meal size slices, and then place into plastic freezer baggies and place flat into the freezer. Reheat in the microwave when you wish to serve again.

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.

MEATLOAF SLIDERS

Steps:

• Preheat oven to 375 degrees F.
• In a medium bowl, combine egg, milk, bread crumbs, parsley, basil, salt, and pepper.
• Add ground beef and combine using your hands until all ingredients are well mixed.
• Transfer beef mixture to a mini loaf pan.
• Loaf pan will be full.
• Place a baking sheet on the oven rack under the loaf pan in case any fat runs out.
• Bake for 25 to 30 minutes, until meatloaf is cooked through.
• Remove from oven and pour off any excess fat.
• Allow meatloaf to cool to room temperature.
• Remove meatloaf from pan and cut into 12 even slices.
• Slice KING'S HAWAIIAN rolls in half horizontally, place meatloaf slices and top with HEINZ ketchup.
• Separate sliders and serve.

HAWAIIAN MEATLOAF

Steps:

• Preheat oven to 350 degrees F. Grease a 9X5 inch loaf pan.
• In a bowl, combine all ingredients except pineapple chunks. Mix well and set aside.
• In a small saucepan, boil pineapple juice and brown sugar until thick or reduce by half.
• Pour syrup in a loaf pan. Arrange pineapple chunks at the bottom of the pan and then top with the meat mixture. Bake in the oven for an hour.
• Cool and unmold from the pan. Slice and serve.

4X-DECKER HAWAIIAN LOAF SANDWICH

Steps:

• Pre-heat oven to 350F. Slice loaf with a serrated knife to create 5 layers. On the bottom bread layer, spread deli mustard and place roast beef. On the second layer, place baby swiss cheese. On the third layer, spread warmed butter, sprinkle poppy seeds, and place turkey. On the fourth layer, spread mayonnaise and place tomato slices. Sprinkle with salt and pepper. Replace top bread layer, and wrap whole sandwich in foil. Bake for 20 minutes at 350F. Unwrap foil and bake for 2 more minutes. Slice and serve warm.

EASY HAWAIIAN BANANA BREAD RECIPE

Steps:

• Preheat the oven to 350 F.
• Spray a 9x5-inch loaf pan with nonstick cooking spray.
• In a bowl, mix the softened butter and brown sugar on low speed until combined.
• Add the eggs, banana, and crushed pineapple. Mix on low until just combined.
• In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
• Combine the wet and dry ingredients, and mix until combined.
• Gently fold in the shredded coconut with a spoon or spatula.
• Pour the batter into the prepared pan, and bake for 60 minutes.
• Remove the bread from the oven, and allow it to cool for 10 minutes before slicing and serving.