Sweet Hawaiian Bread Food

SWEET HAWAIIAN YEAST BREAD (BREAD MACHINE)

Steps:

• Place ingredients in bread machine container in order directed by manufacturer.
• Cycle: white, sweet, no timer.
• Setting: light.

KING'S HAWAIIAN SWEET BREAD

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 350degrees 25 to 30 minutes.

HAWAIIAN SWEET BREAD

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.

KING'S HAWAIIAN BREAD (COPYCAT)

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.

HAWAIIAN BREAD I

Steps:

• Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Light setting; press Start.

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.

HAWAIIAN SWEET BREAD FOR THE BREAD MACHINE

Steps:

• Measure ingredients into the bread machine in the order suggested by the manufacturer.
• I use the order listed in the recipe.
• Set the machine for medium crust, and press start.
• Makes 1 2 1/2 pound loaf.
• *Ilike to use the bread machine just to do the dough.
• Then I take the dough out and form a round loaf, let rise, then bake in the oven at 400 degrees.

SWEET HAWAIIAN BREAD

Steps:

• Mix 1 1/2 cups flour, sugar, salt and yeast in a large bowl.
• Add water, milk, butter, honey and 2 eggs. Mix very well, adding more flour if necessary, until a soft dough forms.
• Knead dough on a lightly floured surface until it's smooth and stretchy, about 10 minutes.
• Place dough in a greased bowl (I use the one I mixed everything in). Cover and let it rise in a warm place until it's doubled in size, about 1 hour.
• Grease baking sheet. Punch down dough. Shape dough int oa ball. Place on baking sheet. Cover; let rise until doubled in size, 30-40 minutes.
• Preheat oven to 350 degrees. Beat remaining egg in a small bowl until smooth.
• Uncover the loaf and brush it with the egg. Bake the bread until golden, about 30 minutes.
• Place on a wire reack to cool.

HAWAIIAN SWEET BREAD HOLIDAY STUFFING

Steps:

• Preheat oven to 350 degrees F.
• Tear the bread by hand into large, bite size pieces and spread out in a single layer on a sheet pan. Place the bread in the oven until it is dry and toasted, about 15 minutes. Remove the bread and place into a large mixing bowl. Mix in the pineapple chunks, cranberries, chestnuts, sage and thyme. Set aside. Cut the sausage into 1/4 inch rounds. In a large sauté pan over medium high heat, add the oil and brown the sausage. Once the sausage is browned, drain any excess fat from the pan and add the onions and celery to the sausage, allowing them to sweat, about 10 minutes. Add the garlic and cook for another 3 minutes. Add the sausage mixture to the bread. Pour the milk and stock over the bread and sausage mixture, stirring to incorporate. Fill each half of a pineapple with the stuffing mixture and bake at 350 degrees F for 30 to 40 minutes or until the top of the stuffing has nicely browned. Serve immediately.