Ohana Breakfast Bread Food
OHANA BREAKFAST BREAD RECIPE - (3.9/5)
Provided by MJH
Number Of Ingredients 11
Steps:
- For the Pineapple/Coconut Procedure: Combine drained pineapple and coconut in bowl. Combine 1 cup sugar and cornstarch in separate bowl and mix well. Add sugar and cornstarch mixture with pineapple/coconut mixture and mix well. Refrigerate for 1 hour. For the Bread: Mix water, 1 tbsp sugar (from 1/3 cup), and yeast in small bowl. Let proof for 5 minutes. Add egg yolk to yeast mixture. Put flour in food processor with bread blade. Add salt, butter, and remainder of sugar and process until incorporated. While processor is running, slowly add yeast mixture through shoot in top of processor. Process until a soft ball forms and then run processor for about 2 min longer. Transfer dough to bowl coated with cooking spray, cover with plastic wrap sprayed with cooking spray and let rise in warm area until it doubles in size. (about 1 hour). Roll dough out onto floured surface until it is a 2" thick rectangle. Spread the pineapple/coconut mixture over top of dough. Fold dough onto itself and cut into pieces with pizza cutter. Place pieces into greased 9 x 13 pan to cover. Cover pan with plastic wrap coated with cooking spray and let rise in warm place--about 1/2 way up pan. Bake at 325°F for 20-25 minutes or until golden brown. Let cool, cut and serve.
'OHANA BREAKFAST BREAD
Adapted from a delicious bread served at Disney's Polynesian Resort. Ohana means "family". The pineapple and coconut give it a truly tropical taste! I have found using the food processor makes the dough fool-proof, and I mix my yeast mixture in a large Pyrex measure so it is easier to pour into the processor.
Provided by Chef Luvfood
Categories Yeast Breads
Time 1h55m
Yield 8-12 serving(s)
Number Of Ingredients 11
Steps:
- Pineapple/Coconut Procedure.
- Combine drained pineapple and coconut in bowl.
- Combine 1 cup sugar and cornstarch in separate bowl and mix well.
- Add sugar and cornstarch mixture with pineapple/coconut mixture and mix well.
- Refrigerate for 1 hour.
- Bread Procedure.
- Mix water, 1 tbsp sugar (from 1/3 cup), and yeast in small bowl. Let proof for 5 minutes.
- Add egg yolk to yeast mixture.
- Put flour in food processor with bread blade.
- Add salt, butter, and remainder of sugar and process until incorporated.
- While processor is running, slowly add yeast mixture through shoot in top of processor. Process until a soft ball forms and then run processor for about 2 min longer.
- Transfer dough to bowl coated with cooking spray, cover with plastic wrap sprayed with cooking spray and let rise in warm area until it doubles in size. (about 1 hour).
- Roll dough out onto floured surface until it is a 2" thick rectangle.
- Spread the pineapple/coconut mixture over top of dough.
- Fold dough onto itself and cut into pieces with pizza cutter.
- Place pieces into greased 9 x 13 pan to cover.
- Cover pan with plastic wrap coated with cooking spray and let rise in warm place--about 1/2 way up pan.
- Bake at 325°F for 20-25 minutes or until golden brown.
- Let cool, cut and serve.
Nutrition Facts : Calories 527.5, Fat 8.3, SaturatedFat 5.8, Cholesterol 31.2, Sodium 491.6, Carbohydrate 105.9, Fiber 3.2, Sugar 48.8, Protein 8.6
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