HAWAIIAN BREAD
Soft and slightly sweet, this Hawaiian Bread is the perfect side dish to any Hawaiian meal. Serve it up as a side with butter, and save a loaf for French toast the next day!
Provided by Deborah Harroun
Categories Bread
Time 3h30m
Number Of Ingredients 12
Steps:
- In a small bowl, combine the water and yeast. Let it sit until the yeast foams, about 5 minutes.
- Meanwhile, melt the butter in a small pot. Add the pineapple juice and milk and heat until it reaches 110ºF. (If it gets hotter than that, set it aside until it has cooled to 110ºF - 115ºF so that you don't risk killing the yeast.)
- In a large bowl, or the bowl of a stand mixer, combine 4 cups of the flour, the potato flakes, sugar, and salt.
- Add the butter mixture to the bowl, followed by the yeast mixture. Mix to combine.
- Add the eggs, mix, then add the vanilla. Start adding the remaining flour, 1/2 cup at a time, until it starts to come together. Switch to the dough hook and continue to knead for about 5-6 minutes, adding flour as needed, until the dough is soft and smooth - it will still be tacky, but shouldn't be overly sticky. (Alternately, turn the dough out onto a surface and knead, adding flour as needed, until smooth and soft.)
- Spray a large bowl with nonstick cooking spray. Add the dough, and turn once to coat. Cover and let rise until the dough has doubled, about 1 1/2 hours.
- Once the dough has risen, punch it down and turn it out onto a lightly floured surface. Divide the dough into 3 equal portions. If making round boules, shape into balls and place in 9-inch pans that have been lined in parchment paper. If making loaves, shape and place in 9×5-inch loaf pans. Cover and let rise again until doubled, about 45 minutes.
- Preheat the oven to 350ºF. Bake the loaves until golden brown, about 30-35 minutes. If the bread starts to become too dark, cover lightly with foil in the last 10-15 minutes.
- If desired, rub the loaves with butter as soon as they come out of the oven. Let cool before slicing.
Nutrition Facts : ServingSize 1 slice, Calories 149 calories, Sugar 5 g, Sodium 75 mg, Fat 3 g, SaturatedFat 2 g, UnsaturatedFat 1 g, TransFat 0 g, Carbohydrate 24 g, Fiber 0 g, Protein 4 g, Cholesterol 24 mg
KING'S HAWAIIAN BREAD (COPYCAT)
We absolutely love this bread. My sister won't buy anything but. It's kinda expensive so when I came across this, I had to add it here so we (Mom, Chris, and I) could always have it and everyone else could enjoy it too. The first time I ever had it, it was with the Spinach Veggie dip...OMGOSH it was DEEEVINE! So...next time you don't wanna spend the money, whip it up yourself! It does take a while...but so worth it!
Provided by Redneck Epicurean
Categories Yeast Breads
Time 3h15m
Yield 3 loaves
Number Of Ingredients 9
Steps:
- Beat the eggs. Add the pineapple juice, sugar, ginger, vanilla, and butter.
- Place 3 cups of flour in a large bowl. Stir in the egg mixture until well-combined. Sprinkle in the yeast, one packet at a time, and mix.
- Add the remaining 3 cups of flour and mix in . Blending with a spoon will be hard, so you may have to use your hands. Make sure it is thoroughly combined. Cover the bowl with a cloth and set in a warm place to rise for 1 hour.
- Remove from the bowl and knead in 1/2 cup flour. Knead about 10 times. Divide into three equal parts.
- Place in greased and floured loaf pans or shape into rolls. Cover and place in a warm place to rise for 1 hour.
- Bake at 350 degrees for 25-30 minutes or golden brown.
Nutrition Facts : Calories 1630.8, Fat 38.7, SaturatedFat 21.5, Cholesterol 267.3, Sodium 353, Carbohydrate 280.8, Fiber 9, Sugar 67.7, Protein 37.1
COPYCAT KING'S HAWAIIAN BREAD
If you love King's Hawaiian bread then you must try this copycat recipe! Note: the recipe calls for instant yeast which does not need to be proofed. If you use regular yeast you will need to proof it in warm liquid.
Provided by supersalad
Time 3h
Yield 3 loaves
Number Of Ingredients 9
Steps:
- Beat eggs; add pineapple juice, water, sugar, ginger, vanilla and melted margarine. Put 3 cups flour in a large mixing bowl. Add egg mixture and stir until well mixed. Sprinkle in yeast, 1 package at a time, mixing well. Gradually add other 3 cups flour. Batter will be hard to mix with spoon. You may have to use your hand. Make sure it's mixed well. Leave batter in bowl and cover with cloth and place in warm place. Let rise 1 hour. Remove from bowl and knead in 1/2 cup flour. Knead about 10 times. Divide into 3 equal parts and place in well greased round cake pans. Cover and place in warm place and let rise about 1 hour. Bake at 350 degrees F for 25 to 30 minutes.
Nutrition Facts :
HAWAIIAN SWEET BREAD
The mother of a high school friend would make 13 loaves of this lightly sweet Hawaiian bread recipe at a time! I make this bread year-round, but my family insists it's a "must" for the holidays. -Ruthie Banks, Prescott, Arizona
Provided by Taste of Home
Time 1h
Yield 3 loaves (12 wedges each).
Number Of Ingredients 12
Steps:
- In a small bowl, dissolve yeast in warm water; let stand until bubbles form on surface, 5 minutes. Meanwhile, in a small saucepan, heat butter until melted. Add pineapple juice and whole milk and continue to heat gently until mixture reaches 110° to 115°. In a large bowl, combine 3 cups flour, potato flakes, sugar, salt and ginger. Add yeast and butter mixtures to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Beat in vanilla. Stir in enough remaining flour to form a soft dough; dough will be sticky. , Turn dough onto a floured surface; with floured hands, knead until smooth and elastic, about 8-10 minutes, adding more flour to surface and hands as needed. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/4 hours., Punch dough down. Turn onto a lightly floured surface; divide into thirds. Shape each into a ball. Place in 3 greased 9-in. round baking pans lined with parchment. Cover and let rise until doubled, about 45 minutes. Preheat oven to 350°. Bake until golden brown and internal temperature of loaves reaches 200°, 30-35 minutes, covering loosely with foil during the last 10 minutes of baking if needed to prevent tops from over-browning. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 146 calories, Fat 3g fat (2g saturated fat), Cholesterol 25mg cholesterol, Sodium 103mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 1g fiber), Protein 4g protein.
HAWAIIAN BREAD RECIPE
You'll love this Hawaiian bread recipe! We found the crust to be extra flaky and the bread had a cake-like texture. Yum!!
Provided by Marsha Perry
Categories Bread Machine Recipes
Number Of Ingredients 8
Steps:
- This makes a two-pound loaf.
- Follow the instructions that came with your bread machine in terms of which ingredients to put in the bread machine first. (My bread machine recommends adding the liquids first.) Use the basic or sweet setting.
- I made mine with the bread machine set at medium crust. It came out a little darker than I'd like. The next time I'm going to use the light crust setting.
- Check on the dough after five or ten minutes of kneading. It should be a smooth, round ball. If it's too dry add liquid a teaspoon at a time until it looks OK. If it looks too wet, add flour a tablespoon at a time until it looks OK. Most of the time though, the above amounts should be just right.
Nutrition Facts : ServingSize 1 slice, Calories 163 kcal, Carbohydrate 28 g, Protein 5 g, Fat 3 g, Cholesterol 14 mg, Sodium 153 mg, Fiber 1 g, Sugar 4 g, SaturatedFat 1 g, TransFat 1 g, UnsaturatedFat 3 g
HAWAIIAN FRENCH TOAST
Made with King's Hawaiian Bread and topped with macadamia nuts! I found this one a long time at AlohaWorld.com. I make it as often as I can find King's Bread but then started using the sweet bread recipe I have.
Provided by bmxmama
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Blend eggs. milk, butter, sugar and spices in bowl.
- Dip bread slices in milk mixture and lay on cookie sheet lined with foil.
- If you have any milk mixture left over, just pour it on top of the bread slices.
- Broil under your broiler, about 3 inches from heat source, about 2 -4 minutes each side, until browned to your liking.
- Sprinkle with chopped macadamia nuts, and serve with coconut syrup and/or maple syrup.
- This is a very easy French toast preparation and it isn't as heavy as the usual recipes which sauté the bread in butter.
Nutrition Facts : Calories 178, Fat 12.7, SaturatedFat 7.2, Cholesterol 138.1, Sodium 135.7, Carbohydrate 9, Sugar 3.3, Protein 7.2
HAWAIIAN BREAD III
Simple to make and very yummy for the tummy! A very fruity and tasty recipe!
Provided by CORWYNN DARKHOLME
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h15m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
- In a large bowl, cream margarine and sugar together until light and fluffy. Mix in eggs, bananas and pineapple. In a separate bowl, sift together flour, baking soda, baking powder and salt. Stir flour mixture into egg mixture. Fold in coconut and walnuts. Pour batter into prepared loaf pans.
- Bake in preheated oven for 60 minutes, or until a toothpick inserted into center of the loaf comes out clean.
Nutrition Facts : Calories 524 calories, Carbohydrate 77.6 g, Cholesterol 62 mg, Fat 21.4 g, Fiber 2.5 g, Protein 7.7 g, SaturatedFat 4.4 g, Sodium 569.2 mg, Sugar 42.2 g
HAWAIIAN BREAD II
This easy to make batter bread brings the sweet and tender flavor of Hawaiian bread home from vacation. This is a recipe for homemade Hawaiian bread. It's sweet, spicy and tender.
Provided by SAUNDRA
Categories Bread Yeast Bread Recipes
Time 2h35m
Yield 20
Number Of Ingredients 10
Steps:
- In a small bowl, dissolve yeast in 1/2 cup warm water. Let stand until creamy, about 10 minutes.
- In a large bowl, beat together the yeast mixture, eggs, pineapple juice, 1/2 cup water, sugar, ginger, vanilla, and melted butter. Gradually stir in flour until a stiff batter is formed. Cover with a damp cloth and let 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 into round loaves. Place the loaves into three lightly greased round cake pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
- Bake in preheated oven for 25 to 30 minutes, or until bottom of a loaf sounds hollow when tapped.
Nutrition Facts : Calories 226.4 calories, Carbohydrate 38.1 g, Cholesterol 40.1 mg, Fat 5.8 g, Fiber 1.2 g, Protein 5.2 g, SaturatedFat 3.2 g, Sodium 44.6 mg, Sugar 8.9 g
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- Poi. The staple and traditional filler starch dish in Hawaiian cuisine is something known as poi. Poi is a thick paste made from taro root (similar to a yam or potato but with a starchy-er flavor) that is either steamed or baked and pounded.
- Laulau. Traditional Hawaiian food would not be complete without a dish known as laulau — it’s one of my personal favorite dishes on this Hawaiian food list.
- Kalua pig. Another giant of Hawaiian cuisine is the famous pork dish known as Kalua Pig. Cooked in an underground oven (known as an imu), the pork slow roasts so it becomes extremely tender and retains a remarkable smoky flavor.
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- Chicken long rice. Chicken long rice is not a traditional Hawaiian food recipe, but it has weaved its way into becoming a norm at many Hawaiian luaus and meals.
- Fruit (like pineapple and lilikoi) Topping off a great Hawaiian meal, it’s a very pleasant necessity to enjoy some freshly grown Hawaiian fruit. The islands of Hawaii were formerly famous for their fruit, but as land and labor became too expensive, the fruit industry in Hawaii started to decline.
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- Place 3 cups of flour in stand mixer (I use a Bosch). Add the egg mixture and mix until well combined. Sprinkle in the yeast and mix well.
- Add the other 3 cups of flour and mix on low speed for about 2-3 minutes. If the dough is still sticking to the sides of the mixer, add another 1/2 cup flour and continue to mix. If the dough is still sticky add another 1/2 cup. I've never had to use more than 7 cups of flour for this bread, but it definitely depends on altitude, etc. so if you have to add a little more, it'll be fine! The dough should still be sticky to the touch, but not sticking to the sides of the mixer.
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- Poi. Poi is a staple on the islands and may be called the Hawaii national food dish. It is made from taro root, similar in texture to a yam or potato, that has been steamed or baked and then pounded to a pudding-like consistency.
- LauLau. The most traditional Hawaiian version of this dish features pork wrapped in several layers of taro leaves, then cooked for several hours in an underground hot rock oven.
- Saimin. A local staple, Saimin is an Asian-style noodle soup. It begins with a homemade dashi, or chicken broth, and wheat-flour noodles. Depending on the diner’s preference, the dish is then topped with strips of omelet, green onions, fish cake or roast pork.
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- Lomi-lomi Salmon. Similar to salsa, lomi-lomi is made from raw, salt-cured salmon diced up with tomatoes, onions, and chili peppers.
- Kalua Pig. Throughout the Hawaii, Kalua pig is front and center at any luau or family gathering, and it’s a culinary must-have for visitors. Cooked in an underground oven known as an imu, the pork is slow roasted until tender and delightfully smoky in flavor—similar to pulled pork on the mainland.
- Spam. Yes, you read it right. Spam is Hawaii’s most popular grab-and-go snack. Often served atop musubi rice cakes, it is fried and wrapped in seaweed for the perfect mini-meal.
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- Shave Ice. Locals know there is no better way to cool off year-round in Hawaii than with a cup of shave ice. This isn’t your standard snow cone. The ice is carefully shaved, not crushed, so that it absorbs more of the syrup flavoring.
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