Luau Sandwich With Hawaiian Bread Food

TARO ROLLS - A RECIPE FOR DELICIOUS ROLLS SERVED AT MOST LUAUS

Steps:

• In a mixing bowl combine water, egg, butter, food coloring, and poi.
• Whisk the dry ingredients together, then gradually add to the wet ingredients.
• Mix all ingredients in a stand mixer on speed 2 with a dough hook; texture should be smooth.
• Remove from mixing bowl and place on flour table top; roll the dough into ball size.
• Set aside to rise for 15-20 minutes.
• Line baking pan with aluminum foil and place roll taro balls 3x4.
• Bake at 225 F for 20 minutes.

LUAU BREAD

Steps:

• Preheat the oven to 350 degrees F. Grease a 4-by-8-inch loaf pan.
• In a small saucepan, combine the pineapple juice and 1/2 cup water over medium heat until the mixture reaches 105 degrees F. Immediately transfer the liquid to the mixing bowl of a heavy-duty mixer with a dough hook attachment. Add the brown sugar; sprinkle the yeast on top and let stand for 5 minutes.
• On low speed, mix in the dry milk powder, salt and cinnamon. Continue to mix, adding the egg and butter. Slowly incorporate the 2 1/2 cups flour. Raise the speed to medium. Add the carrots, coconut, macadamia nuts and pineapple tidbits.
• Continue to knead in the mixer on medium speed until all ingredients are completely incorporated, about 5 minutes. Add the remaining flour as needed until the dough is slightly sticky, but not sticking to the bowl.
• Form the dough into a ball. Cover with plastic wrap or a clean kitchen towel and set aside in a warm place to rise until doubled in size, about 5 minutes.
• Roll the ball out slightly, then flip over and use a rolling pin to flatten the dough out completely in order to remove the air from the dough's first rising.
• Roll the dough into a loaf shape, pulling back as you roll to tighten the loaf. Seal the ends and the seams in the dough thoroughly with your fingers.
• Firmly press the dough into the prepared pan. Let the dough rise in the pan, in a warm place, until the top of the dough reaches 1-inch above the pan, about 20 minutes, depending on the temperature of the dough and the room. Gently place the pan in the oven and bake until the bread is firm and the crust is golden brown, about 45 minutes.
• Gently remove the loaf from the pan and let cool on a rack. Serve slices with butter and preserves, or use in place of plain bread for a tropical take on sandwiches or French toast.

LUAU CHICKEN SANDWICHES

Steps:

• Drain pineapple, reserving 1 cup juice and six pineapple slices (save remaining juice and pineapple for another use). In a large resealable plastic bag, combine the brown sugar, ground mustard, garlic salt, pepper and reserved pineapple juice; add chicken. seal bag and turn to coat; refrigerate for at least 2 hours, turning occasionally., In a small bowl, combine the mayonnaise, Dijon mustard and dill. Refrigerate until serving., Drain and discard marinade. Grill the chicken, covered, over medium heat for 5-6 minutes on each side or until a thermometer reads 170°. Grill pineapple slices for 1 minute on each side. , Spread mayonnaise mixture on roll bottoms. Layer with lettuce if desired, chicken and pineapple. Replace roll tops.

HAWAIIAN BREAD II

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.