Instructions

• Drain 1/2 cup of the syrup from the can of pineapple tidbits and set the drained pineapple aside. In the bowl of a stand mixer combine 1/4 cup sifted bread flour, 8 tablespoons melted butter, the 1/2 cup pineapple syrup, and 1/4 cup granulated sugar.
• Fit the mixer with the dough hook and mix the wet ingredients on low for about 10 seconds. Sprinkle 1 tablespoon dry active yeast evenly over the top. Let the mixture rest 10–15 minutes until it becomes very foamy.
• Add 2 large eggs, 1 1/2 teaspoons salt, and 1 teaspoon vanilla extract to the foamy mixture and mix briefly to combine.
• With the mixer running on low, slowly add the remaining sifted bread flour (the rest of the 3 cups). After all the flour is incorporated, continue mixing/kneading on low for 6–8 minutes, until the dough is smooth and elastic.
• Drizzle 1 tablespoon melted butter around the inside edge of the mixing bowl to coat it, cover the bowl tightly with plastic wrap, and place it in a warm, draft-free spot. Let the dough rise until doubled in size, about 90–120 minutes.
• While the dough rises, chop the reserved pineapple tidbits into fine pieces and measure 1/2 cup. Prepare 1/2 cup shredded carrots, 1/2 cup sweetened shredded coconut, and 1/2 cup finely chopped macadamia nuts.
• After the dough has doubled, turn the mixer on low and mix in the 1/2 cup chopped pineapple, 1/2 cup shredded carrots, 1/2 cup shredded coconut, and 1/2 cup chopped macadamia nuts until evenly distributed. If your mixer is too small, fold these mix-ins into the dough by hand.
• Grease and flour two standard 9×5-inch bread pans. Divide the dough into two equal pieces. Shape each piece into a loaf by rolling it into a log and place each log seam-side down into a prepared pan.
• Brush the tops of the loaves with the remaining 1 tablespoon melted butter. Cover the pans loosely with plastic wrap and place in a warm spot to rise until doubled and the dough reaches above the rim of the pans, about 45–60 minutes.
• Preheat the oven to 350°F while the loaves finish their second rise.
• Whisk the reserved 1 egg white with 1 tablespoon water. Remove the plastic wrap and gently brush this egg wash over the tops of the loaves.
• Bake the loaves at 350°F for 35–45 minutes, until the tops are golden brown.
• Cool the loaves in the pans on a wire rack for 10 minutes, then gently invert them out of the pans onto the rack to cool completely to room temperature.
• Once the bread is room temperature, wrap the loaves well in plastic wrap until ready to serve.