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Experience the taste of the islands with this incredibly soft, fluffy, and slightly sweet bread. The hint of pineapple juice gives it a unique tang, perfect for sandwiches, sliders, or just enjoying on its own.
For 16 servings
Activate the Yeast
Combine Ingredients and Form Dough
Knead the Dough
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Experience the taste of the islands with this incredibly soft, fluffy, and slightly sweet bread. The hint of pineapple juice gives it a unique tang, perfect for sandwiches, sliders, or just enjoying on its own.
This hawaiian recipe takes 170 minutes to prepare and yields 16 servings. At 156.77 calories per serving with 4.91g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or snack or side.
First Rise
Shape and Second Rise
Preheat and Prepare for Baking
Bake the Bread
Cool and Serve
Instead of a loaf, divide the dough into 12 equal pieces after the first rise. Shape them into balls, place them in a greased 9x13 inch pan, and let them rise for 30-40 minutes before baking. Baking time will be shorter, around 15-20 minutes.
Knead in 1/2 cup of shredded coconut or finely chopped macadamia nuts during the last few minutes of kneading for extra texture and flavor.
For an even sweeter treat, skip the egg wash and instead brush the warm, freshly baked loaf with a glaze made from 1/2 cup powdered sugar mixed with 1-2 tablespoons of pineapple juice.
The primary ingredient, flour, is a rich source of carbohydrates, which are the body's main fuel source, providing energy for daily activities.
The combination of its soft, fluffy texture and sweet taste can be comforting, potentially boosting mood and providing a sense of satisfaction.
A single slice of this homemade Hawaiian Sweet Bread contains approximately 150-170 calories, depending on the exact size of the slice.
Hawaiian Sweet Bread is best enjoyed as a treat. It's a source of carbohydrates for energy but also contains sugar and refined flour. It's relatively low in fat, but moderation is key for a balanced diet.
Yes, you can. The bread will still be delicious, but it might be slightly less chewy and have a softer, less structured crumb. Bread flour has a higher protein content which develops more gluten, giving the bread its characteristic texture.
Absolutely! You can mix the dough with a wooden spoon and then knead it by hand on a lightly floured surface. It will take a bit more effort, about 10-12 minutes of kneading, but the results will be just as good.
Store the completely cooled bread in an airtight bag or bread box at room temperature for up to 3-4 days. Avoid refrigerating it, as that can cause it to go stale faster.
Yes, both work well. To freeze the dough, do so after the first rise and shaping. Wrap it tightly and freeze for up to 3 months. Thaw in the refrigerator overnight, then let it complete its second rise at room temperature before baking. To freeze the baked loaf, let it cool completely, slice it if desired, wrap it tightly in plastic wrap and then foil, and freeze for up to 3 months.