Ohana Breakfast Bread Recipe 395

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OHANA BREAKFAST BREAD RECIPE - (3.9/5)



Ohana Breakfast Bread Recipe - (3.9/5) image

Provided by MJH

Number Of Ingredients 11

1 3/4 cups warm water
1 egg yolk
2 tablespoons butter
4 1/2 cups bread flour
1/2 tablespoon salt
1/3 cup sugar, divided
1 (1/4 ounce) package dry yeast
1 (20 ounce) can crushed pineapple, drained
1 cup shredded coconut
1 cup sugar
2 tablespoons cornstarch

Steps:

  • For the Pineapple/Coconut Procedure: Combine drained pineapple and coconut in bowl. Combine 1 cup sugar and cornstarch in separate bowl and mix well. Add sugar and cornstarch mixture with pineapple/coconut mixture and mix well. Refrigerate for 1 hour. For the Bread: Mix water, 1 tbsp sugar (from 1/3 cup), and yeast in small bowl. Let proof for 5 minutes. Add egg yolk to yeast mixture. Put flour in food processor with bread blade. Add salt, butter, and remainder of sugar and process until incorporated. While processor is running, slowly add yeast mixture through shoot in top of processor. Process until a soft ball forms and then run processor for about 2 min longer. Transfer dough to bowl coated with cooking spray, cover with plastic wrap sprayed with cooking spray and let rise in warm area until it doubles in size. (about 1 hour). Roll dough out onto floured surface until it is a 2" thick rectangle. Spread the pineapple/coconut mixture over top of dough. Fold dough onto itself and cut into pieces with pizza cutter. Place pieces into greased 9 x 13 pan to cover. Cover pan with plastic wrap coated with cooking spray and let rise in warm place--about 1/2 way up pan. Bake at 325°F for 20-25 minutes or until golden brown. Let cool, cut and serve.

'OHANA BREAKFAST BREAD



'ohana Breakfast Bread image

Adapted from a delicious bread served at Disney's Polynesian Resort. Ohana means "family". The pineapple and coconut give it a truly tropical taste! I have found using the food processor makes the dough fool-proof, and I mix my yeast mixture in a large Pyrex measure so it is easier to pour into the processor.

Provided by Chef Luvfood

Categories     Yeast Breads

Time 1h55m

Yield 8-12 serving(s)

Number Of Ingredients 11

1 3/4 cups warm water
1 egg yolk
2 tablespoons butter
4 1/2 cups bread flour
1/2 tablespoon salt
1/3 cup sugar, divided
1 (1/4 ounce) package dry yeast
1 (20 ounce) can crushed pineapple, drained
1 cup shredded coconut
1 cup sugar
2 tablespoons cornstarch

Steps:

  • Pineapple/Coconut Procedure.
  • Combine drained pineapple and coconut in bowl.
  • Combine 1 cup sugar and cornstarch in separate bowl and mix well.
  • Add sugar and cornstarch mixture with pineapple/coconut mixture and mix well.
  • Refrigerate for 1 hour.
  • Bread Procedure.
  • Mix water, 1 tbsp sugar (from 1/3 cup), and yeast in small bowl. Let proof for 5 minutes.
  • Add egg yolk to yeast mixture.
  • Put flour in food processor with bread blade.
  • Add salt, butter, and remainder of sugar and process until incorporated.
  • While processor is running, slowly add yeast mixture through shoot in top of processor. Process until a soft ball forms and then run processor for about 2 min longer.
  • Transfer dough to bowl coated with cooking spray, cover with plastic wrap sprayed with cooking spray and let rise in warm area until it doubles in size. (about 1 hour).
  • Roll dough out onto floured surface until it is a 2" thick rectangle.
  • Spread the pineapple/coconut mixture over top of dough.
  • Fold dough onto itself and cut into pieces with pizza cutter.
  • Place pieces into greased 9 x 13 pan to cover.
  • Cover pan with plastic wrap coated with cooking spray and let rise in warm place--about 1/2 way up pan.
  • Bake at 325°F for 20-25 minutes or until golden brown.
  • Let cool, cut and serve.

Nutrition Facts : Calories 527.5, Fat 8.3, SaturatedFat 5.8, Cholesterol 31.2, Sodium 491.6, Carbohydrate 105.9, Fiber 3.2, Sugar 48.8, Protein 8.6

'OHANA BREAKFAST BREAD



'Ohana Breakfast Bread image

How to make 'Ohana Breakfast Bread

Provided by @MakeItYours

Number Of Ingredients 14

Yield 1 - 9" x 13" cake pan
Ingredients
1 3/4 C. Water
1 Egg Yolk
2 T. Shortening
4 1/2 C. High Gluten Flour
1/2 tsp. Salt
1/3 C Sugar
1 T. Instant Yeast
Coconut Mixture
1 C. Crushed pineapple
1 C. Unsweetened coconut
1 C. Sugar
2 T. Cornstarch

Steps:

  • Pinapple/Coconut Method
  • Combine pineapple and coconut in bowl.
  • Combine sugar and cornstarch in separate bowl and mix well.
  • Add sugar and cornstarch mixture into pineapple and coconut mixture and mix well.
  • Refrigerate for 1 hour.
  • Bread Method
  • Combine all ingredients in order of recipe in mixing bowl, and mix with dough hook until
  • dough picks up on hook and the sides of the mixing bowl is clean.
  • Let dough rise until it doubles in size.
  • Roll out dough onto a floured surface until it is 2 inches thick.
  • Next spread pineapple/coconut mixture over the top of the dough.
  • Fold dough into itself and place in a greased 9" x 13" cake pan.
  • Cut dough into pieces with a pizza cutter and spread out cut pieces evenly in cake pan.
  • Let dough rise in warm oven (110 degrees F) - about half way up the pan.
  • Bake at 325 degrees F for 20-25 minutes or until golden brown.
  • Let bread cool, cut and serve

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