Hawaiian bread is sweet, fluffy, and so delicious. This recipe is easy to make and will bring the flavor of Hawaii home from vacation.
Ingredients
- warm water (110 degrees F/45 degrees C): 0.5 cup
- active dry yeast: 2 envelopes (.25 ounce envelopes)
- pineapple juice: 1 cup
- white sugar: 0.75 cup
- eggs: 3 piece
- butter: 0.5 cup (melted)
- water: 0.5 cup
- vanilla extract: 1 tsp
- ground ginger: 0.5 tsp
- all-purpose flour: 6 cups
Metric Conversion
Stages of cooking
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Pour warm water into a bowl; add yeast and let stand until it begins to form a creamy foam, about 10 minutes.
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Beat yeast mixture, pineapple juice, sugar, eggs, melted butter, 1/2 cup water, vanilla, and ginger together in a large bowl. Stir in 1/2 of the flour until no dry spots remain. Stir in remaining flour, 1/2 cup at a time, mixing well after each addition to form a stiff dough.
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Place dough in a large, lightly-oiled bowl and turn to coat. Cover with a towel and let rise in a warm place until doubled in volume, about 1 hour. Meanwhile, lightly grease three round cake pans; set aside.
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Deflate dough and turn it out onto a well floured surface. Divide dough into three equal pieces and form into round loaves. Place the loaves in the prepared cake pans; cover with a towel and let rise in a warm place until doubled in volume, about 40 minutes. Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
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Bake loaves in the preheated oven until top is golden brown, and the bottom of a loaf sounds hollow when tapped, about 25 to 30 minutes.
