Tahitian Sweet Bread Recipes

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TAHITIAN COCONUT BREAD



Tahitian Coconut Bread image

I got this recipe in Hawaii at the Polynesian Center. They were giving samples away and it was delicious. I haven't make it yet and the baking instructions are not very good (it doesn't mention a baking pan), but I will try it and see what happens.

Provided by MsPia

Categories     Breads

Time 1h20m

Yield 5 Loaves, 10 serving(s)

Number Of Ingredients 5

2 cups fresh coconut, grated
4 cups flour
2 teaspoons baking powder
1 1/2 cups sugar
1 1/2 cups water

Steps:

  • Combine coconut, sugar and water.
  • Blend flour and baking powder together.
  • Mix all ingredients to a doughy texture adding a little flour as needed so is not too sticky.
  • Wrap in aluminum foil and bake in oven at 350 for 1 hour to 1 1/2 hours.
  • Makes 5 loaves.

TAHITIAN SWEET BREAD



Tahitian Sweet Bread image

A sweet bread adorned with orange, dried mango and pineapple and spiked with crystalized ginger. A favorite in Tahiti, but served throughout the Pacific.

Provided by BakinBaby

Categories     Quick Breads

Time 1h5m

Yield 1 loaf, 12 serving(s)

Number Of Ingredients 14

3/4 cup flour
1/2 cup whole wheat flour
3/4 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup yogurt
2 egg whites (whipped until foamy and almost stiff)
2 tablespoons oil
1 1/2 teaspoons vanilla
1/2 teaspoon crystallized ginger
1 orange (zest and juiced)
1/2 cup dried mango (diced)
1/2 cup dried pineapple (diced)

Steps:

  • Preheat oven to 350, grease a 9x5 loaf pan.
  • In a large bowl, combine yogurt,sugar, oil, juice of orange,vanilla and ginger.
  • Stir in flour,soda,baking powder,and salt, do not over mix, stir in dried mango and pineapple pieces and orange zest; gently fold in whipped egg whites.
  • Pour into a prepared loaf pan, bake about 50 minutes until a toothpick inserted in center comes out clean.
  • Allow to cool in tin for 10 minutes.

PORTUGUESE SWEET BREAD



Portuguese Sweet Bread image

Provided by Food Network

Categories     dessert

Yield Makes 2 1-pound loaves

Number Of Ingredients 15

1/2 cup unbleached bread flour
1 tablespoon granulated sugar
2 1/4 teaspoons instant yeast
1/2 water, at room temperature
6 tablespoons granulated sugar
1 teaspoon salt
1/4 cup powdered milk
2 tablespoons unsalted butter, at room temperature
2 tablespoons vegetable shortening
2 large eggs
1 teaspoon lemon extract
1 teaspoon orange extract
1 teaspoon vanilla extract
3 cups unbleached bread flour
About 6 tablespoons water, at room temperature

Steps:

  • To make the sponge, stir together the flour, sugar, and yeast in a small bowl. Add the water and stir until all the ingredients are hydrated and make a smooth batter. Cover the bowl with plastic wrap and ferment at room temperature for 60 to 90 minutes, or until the sponge gets foamy and seems on the verge of collapse.
  • To make the dough, combine the sugar, salt, powdered milk, butter, and shortening in a 4-quart mixing bowl (or the bowl of an electric mixer). Cream together with a sturdy spoon (or the paddle attachment) until smooth, then mix in the eggs and the extracts. Knead by hand (or switch to the dough hook attachment) and mix in the sponge and the flour. Add the water, as needed, to make a very soft dough. The finished dough should be very supple and soft, easy to knead, and not wet or sticky. It will take 10 to 12 minutes with the electric mixer and close to 15 minutes by hand to achieve this consistency. (Dough with high amounts of fat and sugar usually take longer to knead because the gluten requires more time to set up.) The finished dough should pass the windowpane test (see NOTE below) and register 77 to 88 degrees F. Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.
  • Ferment at room temperature for approximately 2 hours, or until the dough doubles in size.
  • Remove the dough from the bowl and divide it into two equal pieces. Form each of the pieces into a boule. Lightly oil two 9-inch pie pans and place 1 boule, seam side down, in each pan. Mist the dough with spray oil and loosely cover the pans with plastic wrap.
  • Proof at room temperature for 2 to 3 hours, or until the dough fills the pans fully, doubling in size and overlapping the edges slightly. (If you only want to bake one loaf, you may retard the second in the fridge for 1 day, although it will take 4 to 5 hours to proof after it comes out of the refrigerator.)
  • Very gently brush the loaves with egg wash. Preheat the oven to 350 degrees F with the oven rack on the middle shelf.
  • Bake the loaves for 50 to 60 minutes, or until they register 190 F in the center. After 30 minutes, check the loaves and rotate 180 degrees, if necessary, for even baking. Because of the high amount of sugar, the dough will brown very quickly, but don't be fooled into thinking it is done. It will get darker as the center gradually catches up with the outside, but it will not burn. The final color will be a rich mahogany brown.
  • Remove the bread from the pie pans and place on a rack to cool. The bread will soften as it cools, resulting in a very soft, squishy loaf. Allow the bread to cool for at least 90 minutes before slicing or serving.

TRINIDAD SWEETBREAD



Trinidad Sweetbread image

A traditional coconut and fruit bread from the island of Trinidad in the Caribbean.

Provided by Bernadette

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes

Yield 12

Number Of Ingredients 11

½ pound butter, softened
4 ½ cups white sugar
4 eggs, beaten
1 cup evaporated milk
2 teaspoons almond extract
9 cups all-purpose flour
9 tablespoons baking powder
1 teaspoon ground cinnamon
6 cups shredded coconut
1 cup chopped dried mixed fruit
1 cup raisins

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease two 5x9 inch loaf pans and set aside.
  • Blend together the butter, sugar, eggs, evaporated milk and almond extract.
  • Sift together the flour, baking powder and cinnamon. Add to wet ingredients and stir.
  • Add coconut, coarsely mixed dry chopped fruit and raisins. Mix well and pour into prepared loaf tins.
  • Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Remove from pans and cool on wire rack.

Nutrition Facts : Calories 1063.4 calories, Carbohydrate 188.8 g, Cholesterol 108.8 mg, Fat 30 g, Fiber 6.8 g, Protein 15.2 g, SaturatedFat 21.1 g, Sodium 1362.7 mg, Sugar 98.2 g

HAWAIIAN SWEET BREAD



Hawaiian Sweet Bread image

The mother of a high school friend would make 13 loaves of this lightly sweet Hawaiian bread recipe at a time! I make this bread year-round, but my family insists it's a "must" for the holidays. -Ruthie Banks, Prescott, Arizona

Provided by Taste of Home

Time 1h

Yield 3 loaves (12 wedges each).

Number Of Ingredients 12

1/2 cup warm water (110° to 115°)
2 packages (1/4 ounce each) active dry yeast
1/2 cup butter, softened
1 cup pineapple juice
1 cup whole milk
7-1/2 to 8 cups all-purpose flour, divided
3/4 cup mashed potato flakes
2/3 cup sugar
1 teaspoon salt
1/2 teaspoon ground ginger
3 large eggs, room temperature, lightly beaten
2 teaspoons vanilla extract

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.

Nutrition Facts : Calories 146 calories, Fat 3g fat (2g saturated fat), Cholesterol 25mg cholesterol, Sodium 103mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 1g fiber), Protein 4g protein.

PORTUGUESE SWEET BREAD I



Portuguese Sweet Bread I image

This recipe is for the bread machine. It is similar to homemade grandmother's sweet bread.

Provided by Jennifer Houde

Categories     Bread     Yeast Bread Recipes

Time 3h5m

Yield 12

Number Of Ingredients 7

1 cup milk
1 egg
2 tablespoons margarine
⅓ cup white sugar
¾ teaspoon salt
3 cups bread flour
2 ½ teaspoons active dry yeast

Steps:

  • Add ingredients in order suggested by your manufacturer.
  • Select "sweet bread" setting.

Nutrition Facts : Calories 55.9 calories, Carbohydrate 6.9 g, Cholesterol 17.1 mg, Fat 2.6 g, Fiber 0.2 g, Protein 1.5 g, SaturatedFat 0.7 g, Sodium 180.6 mg, Sugar 6.6 g

MOIST ITALIAN SWEET BREAD



Moist Italian Sweet Bread image

The women in our family feel so blessed that my mom taught us how to make this Pane Dolce before she passed away. We do our best to carry on her loving tradition. -Kathleen Schweihs, Lockport, Illinois

Provided by Taste of Home

Time 1h5m

Yield 3 loaves (16 slices each).

Number Of Ingredients 15

1 cup milk
1 cup sugar
1 cup butter, cubed
1 cup raisins
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
4 eggs
6 teaspoons anise extract
2 teaspoons vanilla extract
1 cup chopped walnuts
1/2 cup chopped red and green candied cherries
8 cups all-purpose flour
ICING:
1 cup confectioners' sugar
4 teaspoons milk

Steps:

  • In a small saucepan, combine the first four ingredients. Cook and stir over medium heat until butter is melted. Remove from the heat; cool to 110° to 115°., In a large bowl, dissolve yeast in warm water. Add the butter mixture, eggs, extracts, nuts and cherries and 4 cups of flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; divide into thirds. Shape each portion into an oval loaf; place in three greased and floured 8x4-in. loaf pans. Cover and let rise until doubled, about 45 minutes. , Bake at 350° for 60-65 minutes or until golden brown. Cover loosely with foil if top browns too quickly. Remove from pan to wire racks to cool. , In a small bowl, beat icing ingredients until smooth; drizzle over cooled loaves.

Nutrition Facts :

PORTUGUESE SWEET BREAD II



Portuguese Sweet Bread II image

This sweet Portuguese bread is made in the bread machine.

Provided by Sandy

Categories     Bread     Yeast Bread Recipes

Yield 15

Number Of Ingredients 8

1 cup milk
2 eggs
2 teaspoons margarine
⅓ cup white sugar
¾ teaspoon salt
3 ¼ cups bread flour
2 ½ teaspoons active dry yeast
2 tablespoons lemon juice

Steps:

  • Place ingredients in bread machine pan in the order suggested by the manufacturer. Select white bread setting. Start.
  • To bake bread in oven: select Dough cycle. Once cycle is complete, shape dough and place in a greased loaf pan. Allow to rise in a warm spot until doubled in size. Bake in a preheated 350 degrees F (175 degrees C) oven for 35 to 45 minutes.

Nutrition Facts : Calories 41.8 calories, Carbohydrate 5.7 g, Cholesterol 26.1 mg, Fat 1.5 g, Fiber 0.1 g, Protein 1.6 g, SaturatedFat 0.5 g, Sodium 138.5 mg, Sugar 5.3 g

TROPICAL SWEET BREAD



Tropical Sweet Bread image

"This Hawaiian-style bread is an elegant addition to any meal," says Camie Schuiteman, Marion, Indiana. "It makes a delightful hostess gift, too."

Provided by Taste of Home

Time 3h10m

Yield 1 loaf (2 pounds).

Number Of Ingredients 14

1/4 cup warm buttermilk (70° to 80°)
1/4 cup pineapple juice
3 tablespoons butter, softened
1 egg
1/2 cup pineapple tidbits
1/2 cup sliced ripe banana
3 cups bread flour
1/4 cup whole wheat flour
1/2 cup sweetened shredded coconut
4-1/2 teaspoons sugar
1 teaspoon salt
1/4 teaspoon baking soda
1-1/2 teaspoons active dry yeast
1/3 cup chopped macadamia nuts

Steps:

  • In bread machine pan, place the first 13 ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed)., Just before the final kneading (your machine may audibly signal this), add the macadamia nuts.

Nutrition Facts : Calories 157 calories, Fat 6g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 212mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 1g fiber), Protein 4g protein.

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