Liza’s Hawaiian Bread
My daughter’s favourite, homemade Hawaiian bread – soft, slightly sweet, and utterly delicious. Perfect for snacking or turning into a delectable bread pudding!
- Total Time: 2 hours 10 minutes
Ingredients
Units
Scale
- 1 cup of pineapple, juice – I use Langer’s Pineapple Coconut juice
- 1/4 cup of water, warm
- 2 1/4 teaspoons (1 packet) of bread yeast
- 3 1/2 cups of flour
- 1 teaspoon of salt
- 1/2 cup (1 stick) of butter, unsalted, melted
- 1 egg
Instructions
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Activate yeastIn a small bowl, combine the warm water and yeast. Let it sit for about 5 minutes until it becomes frothy.
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Mix and kneadIn a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the pineapple juice, melted butter, and the yeast mixture. Stir until a dough forms.
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Turn the dough out onto a floured surface and knead for about 5-7 minutes, until it becomes smooth and elastic.
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ProofPlace the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it doubles in size.
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ShapePreheat your oven to 350°F (175°C). Punch down the dough and shape it into a loaf or rolls, depending on your preference.
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Proof againPlace the shaped dough onto a baking sheet lined with parchment paper. Cover again with a kitchen towel and let it rise for another 30 minutes.
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Beat the egg and brush it over the top of the risen dough.
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BakeBake in the preheated oven for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
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CoolAllow to cool at least 30 minutes before slicing (for loaf).
- Prep Time: 1 hour 40 minutes
- Cook Time: 30
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