Hawaiian Bread Recipe
This Hawaiian Bread is a tropical delight! Sweet, fluffy, and infused with pineapple and coconut, it’s perfect for breakfast or as a tasty snack.
Equipment
- Mixing bowls
- Whisk
- Loaf Pan
- Spatula
- Kitchen Towel
Ingredients
- 3 cups sifted bread flour divided
- 10 tablespoons unsalted butter melted and divided
- 1/4 cup granulated sugar
- 10 ounces pineapple tidbits (in syrup)
- 1 tablespoon dry active yeast
- 2 large eggs + 1 white
- 1 1/2 teaspoons salt
- 1 teaspoon vanilla extract
- 1/2 cup shredded carrots
- 1/2 cup sweetened shredded coconut
- 1/2 cup macadamia nuts finely chopped
Instructions
- In a small bowl, combine 1/4 cup of warm water (not hot, about 110°F) with the dry active yeast and a teaspoon of sugar. Let it sit for about 5-10 minutes until it becomes frothy.
- In a large mixing bowl, whisk together 2 cups of the sifted bread flour and 1 1/2 teaspoons of salt.
- In another bowl, mix together the melted butter (save 2 tablespoons for later), the remaining sugar, vanilla extract, and the eggs. Once the yeast is frothy, add it to this mixture along with the drained pineapple tidbits, shredded carrots, shredded coconut, and chopped macadamia nuts.
- Gradually add the dry flour mixture into the wet ingredients, stirring with a spatula until a shaggy dough forms.
- Transfer the dough onto a lightly floured surface and knead it for about 5-7 minutes until it's smooth and elastic.
- Place the kneaded dough into a greased bowl, cover it with a kitchen towel, and let it rise in a warm area for about 1-2 hours or until it has doubled in size.
- Once risen, punch down the dough to release air and turn it out onto a floured surface. Shape it into a loaf by folding the sides in and rolling it tightly. Place it seam side down in a greased loaf pan.
- Cover the loaf pan with a kitchen towel and let the dough rise again for about 30-45 minutes, or until it’s puffed up and nicely rounded on top.
- Preheat your oven to 350°F (175°C). Brush the top of the loaf with the reserved melted butter. Bake for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped.
- Once baked, remove the loaf from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack. Allow it to cool completely before slicing.
Notes
- Don’t skip the yeast proofing step; it’s essential for a light and fluffy texture.
- Feel free to add spices like cinnamon or nutmeg for an extra layer of warmth and flavor.
- This bread can be made ahead of time and frozen; just wrap it tightly in plastic wrap and foil.