Hawaiian Bread

Hawaiian Bread Recipe - Authentic Island Flavors from Hawaii

Region / culture: Hawaii | Preparation time: 1 hour 10 minutes | Cooking time: 25-30 minutes | Servings: 3 loaves

Introduction

Hawaiian bread, also known as Hawaiian sweet bread, is a popular type of bread that is slightly sweet and has a soft texture. It is often enjoyed on its own or used to make sandwiches and French toast.

History

Hawaiian bread has its origins in Hawaii, where it was influenced by the diverse culinary traditions of the islands. The bread's slightly sweet flavor comes from the addition of ingredients such as pineapple juice and sugar, which are commonly found in Hawaiian cuisine.

Ingredients

2 (0.25 oz (709 g)) envelopes of active dry yeast
0.5 cup of warm water (110°F/45°C)
3 eggs
1 cup of pineapple juice
0.5 cup of water
0.75 cup of white sugar
0.5 tsp of ground ginger
1 tsp of vanilla extract
0.5 cup of melted butter
6 cups of all-purpose flour

How to prepare

In a small bowl, dissolve yeast in 0.5 cup of warm water. Let it stand until creamy, about 10 minutes.
In a large bowl, beat together the yeast mixture, eggs, pineapple juice, 0.5 cup of water, sugar, ginger, vanilla, and melted butter.
Gradually stir in flour until a stiff batter is formed. Cover it with a damp cloth and let it rise in a warm place for 1 hour.
Deflate the dough and turn it out onto a well-floured surface.
Divide the dough into three equal pieces and form them into round loaves.
Place the loaves into three lightly greased round cake pans.
Cover the loaves with a damp cloth and let them rise until doubled in volume, about 40 minutes.
Meanwhile, preheat the oven to 350°F (175°C).
Bake in the preheated oven for 25 to 30 minutes, or until the bottom of a loaf sounds hollow when tapped.

Variations

Add raisins or dried fruit to the dough for a fruity twist.
Sprinkle sesame seeds on top of the loaves before baking for added flavor.

Cooking Tips & Tricks

Make sure to use warm water when dissolving the yeast to activate it properly.

- Allow the dough to rise in a warm place to ensure that it doubles in volume.

- Be careful not to overbake the bread, as it can become dry.

Serving Suggestions

Hawaiian bread can be enjoyed on its own, toasted with butter, or used to make sandwiches and French toast.

Cooking Techniques

Knead the dough until it is smooth and elastic to ensure a soft texture.

- Allow the dough to rise twice for a lighter and fluffier bread.

Ingredient Substitutions

You can use instant yeast instead of active dry yeast, but adjust the amount accordingly.

- If you don't have pineapple juice, you can use orange juice as a substitute.

Make Ahead Tips

You can prepare the dough ahead of time and refrigerate it overnight before shaping and baking the loaves.

Presentation Ideas

Serve Hawaiian bread on a wooden cutting board with a side of honey butter for a beautiful presentation.

Pairing Recommendations

Hawaiian bread pairs well with savory dishes such as pulled pork, grilled chicken, or seafood.

Storage and Reheating Instructions

Store leftover Hawaiian bread in an airtight container at room temperature for up to 3 days. To reheat, wrap the bread in foil and warm it in a 350°F (175°C) oven for 10 minutes.

Nutrition Information

Calories per serving

Each serving of Hawaiian bread contains approximately 200 calories.

Carbohydrates

Each serving of Hawaiian bread contains approximately 30 grams of carbohydrates.

Fats

Each serving of Hawaiian bread contains approximately 5 grams of fat.

Proteins

Each serving of Hawaiian bread contains approximately 5 grams of protein.

Vitamins and minerals

Hawaiian bread is not a significant source of vitamins and minerals.

Alergens

Hawaiian bread contains wheat, eggs, and dairy, which may be allergens for some individuals.

Summary

Hawaiian bread is a moderately high-carbohydrate and calorie food with a small amount of fat and protein.

Summary

Hawaiian bread is a delicious and versatile bread that is perfect for any occasion. With its slightly sweet flavor and soft texture, it is sure to be a hit with your family and friends.

How did I get this recipe?

The first time I saw this recipe, I knew it was something I had to try. It was a warm summer day, and I was visiting my friend Margaret who had just returned from a trip to Hawaii. She had brought back a cookbook filled with all sorts of delicious Hawaiian recipes, but one in particular caught my eye - Hawaiian Bread.

Margaret told me that she had tried it while she was in Hawaii and it was the most delicious bread she had ever tasted. She promised me that if I made it, I would be transported back to the sandy beaches and crystal clear waters of the Hawaiian Islands.

I was intrigued and couldn't wait to give it a try. Margaret handed me the cookbook and pointed to the page with the recipe. As I read through the list of ingredients and instructions, I could almost smell the sweet aroma of the bread baking in the oven.

I gathered all the ingredients I needed and set to work in the kitchen. I sifted the flour, mixed in the sugar, and added the yeast. I kneaded the dough until it was smooth and elastic, then let it rise until it had doubled in size.

Once the dough was ready, I shaped it into a round loaf and placed it on a baking sheet. I brushed it with a mixture of honey and butter, then sprinkled it with sesame seeds for a touch of Hawaiian flair.

I preheated the oven and slid the baking sheet inside, eagerly anticipating the moment when I would get to taste the fruits of my labor. The aroma that filled the kitchen was intoxicating - a sweet, buttery scent that made my mouth water.

As the bread baked, I couldn't resist peeking through the oven window to watch it rise and turn golden brown. When the timer finally dinged, I pulled the loaf out of the oven and marveled at its beauty. It was golden brown and crusty on the outside, with a soft, tender crumb on the inside.

I couldn't wait any longer. I sliced into the loaf and took a bite. The bread was everything Margaret had promised and more. It was sweet and buttery, with a hint of honey and a nutty crunch from the sesame seeds. It was like a taste of paradise in every bite.

I couldn't believe that I had made something so delicious. I immediately called Margaret to thank her for introducing me to this amazing recipe. She laughed and told me that she knew I would love it.

From that day on, Hawaiian Bread became a staple in my kitchen. I made it for special occasions, family gatherings, and just because. Each time I made it, I was transported back to that warm summer day when I first discovered the recipe.

Over the years, I shared the recipe with friends and family who were equally enamored with its delicious flavor. I even passed it down to my own grandchildren, who now make it with their own children.

I may not have been to Hawaii myself, but every time I bake a loaf of Hawaiian Bread, I feel like I'm right there on the sandy beaches, soaking up the sun and enjoying the flavors of the islands. And for that, I am forever grateful to my dear friend Margaret and her wonderful cookbook.