Hawaiian Bread
I did it!! I got my list of breads that I would like to make, and went for it. I feel so accomplished right now. Making bread has been on my culinary bucket list since forever. I have been quietly saving, comparing, pondering recipes for some time now. Of course, Pinterest is where I store many bread recipes, but I have also been looking in books, magazines and e-books too. You’d be surprised to know how many free Kindle e-books are available on Amazon as a promotion. Either free or cheap. Either way, I’m all over recipe books.
This bread was very different to me. I had no idea how the taste/texture would be but I thought it was pretty cool that pineapple juice was an ingredient. When I took the bread out of the oven, I started taking pictures with my phone. I had to tell my friends and loved ones what I did! This is the kind of news that can’t be kept to myself!
Ingredients
- 1 Cup Pineapple Juice
- 1 Cup Water
- 1/2 Cup Sugar
- 1 1/2 Tsp Salt
- 2 Tsp Active Dry Yeast
- 1/2 Tsp Ground Ginger
- 1 Tsp Vanilla
- 1/2 Cup Unsalted Butter, softened
- 2 Eggs
- 5 Cup Flour, Unbleached
Instructions
- In a medium bowl, add flour, salt and ginger. Whisk to combine.
- In a large mixing bowl, cream butter and sugar.
- Add eggs, vanilla and pineapple juice. Mixing after each addition.
- Add proofed yeast and mix in.
- Gradually add 2 1/2 Cups of the flour mixture and mix until fully combined.
- Add the remaining flour and mix again.
- Transfer to a container and container and cover loosely with saran wrap.
- Refrigerate for at least 8 hours up to 5 days. (Overnight works well)
- Divide your dough in two portions and form into boules by folding the ends underneath and placing on a greased baking sheet - seam side down
- Make an "X" at the top of the boule.
- Bake at 350F for about 40 minutes
- Remove from oven and allow to cool for about 30 minutes
Notes
This recipe is from Kindle eBook "Easy, Fabulous Bread Making: A Collection of quick, no-knead, homemade bread recipes" by Barbara Mack
Ingredients for Hawaiian Bread
Just to clarify, in the photograph above, I have 2 bowls with flour. I split it but realized after that I didn’t need to do two portions.
One of the things I loved about this type of bread, is that it requires no kneading. This is a very important aspect of the recipe for me. Why? Well because kneading wouldn’t be a good thing for me to do. A few months ago, I developed tendonitis in my right thumb joint. So something as simple as writing can be slightly painful. I fully realize that the hours spent on the computer and on my cell phone are wreaking havoc on my hands. My left wrist is showing signs of stress also. I was advised to step away from the computer. Chances of that happening are pretty close to nil, although I have decreased my online activity a little. Less time on the computer doesn’t mean I’m resting though. Because I’m in the kitchen making AWESOME breads like this one!
I was so excited about making this bread that I went ahead and prepped 2 more no-knead breads. That’s another great thing about this recipe. You can prepare from the night before so you can have fresh bread in a jiffy. Also you can store the dough in the freezer for up to 3 months, and take it out as needed. Just allow it to thaw and rise again in the fridge.
I learned something about yeast while making this bread. When using Active Dry Yeast, you have to proof it before you incorporate it into the batter otherwise the dough wont rise. Lesson learned. No more wasting ingredients!
Proofing your yeast
In a small bowl, add 1 package of active dry yeast (about 2 1/4 Tsp). Add 1 Tsp sugar and 1/4 cup of warm water. Allow to stand for about 10 minutes. If the mixture starts to foam and increases in volume, you can use it in your recipe. If it doesn’t foam, discard it. I added the yeast to the wet ingredients just before adding the dry ingredients.
Is this bread perfect? I’m not sure. It’s my first homemade bread. It tasted much different from the commercially made bread that I have become accustomed to. But I’ve always heard that once you start making bread at home, you may not want to go back to store-bought bread. We’ll see! I probably don’t have the perfect technique when it comes to bread making yet, but I’m looking forward to learning more and most definitely baking more. I can’t wait to make the second portion of this recipe. And then some other recipes from the eBook.
I’m really happy.
No no-knead recipe is safe now that I’ve made my first bread.
I’m sooooo doing the happy dance right now.
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Isn´t bread baking a great accomplishment? I love how well it turned out, so crusty. And the pics are gorgeous! I´ve been looking for a hawaiian bread for a while now, so I´m pinning this one.
Paula @ Vintage Kitchen recently posted..Vintage Mondays – Peach Blackberry Brown Betty (with pandoro croutons)
Thank you! Yes, Paula! Such an accomplishment! I`m looking for more recipes to try. Always. lol 🙂
lovelypantry recently posted..Hawaiian Bread
Lyn, I think I will react like what you did when the bread is ready from the oven :-). This bread looks amazing and I am definitely will add in my trial list too!
Faye Leong recently posted..Old Fashioned Pork Chops #SundaySupper
Thanks, Faye! You would think I won the lotto, I was so happy! 🙂
lovelypantry recently posted..Hawaiian Bread
I bet it smells heavenly. Congrats on a big culinary accomplishment!
Brianne @ Cupcakes & Kale Chips recently posted..Buffalo Bacon Blue Dip
Thank you, Brianne! Thank you so much 😀
lovelypantry recently posted..Hawaiian Bread
Congratulations! I love baking my own bread and I used to truly fear yeast. It’s such an accomplishment to be able to make your own. So happy for you! This bread sounds lovely! I think I need to make this one myself.
Kate | Food Babbles recently posted..A Food Fanatic & Fantans – Two Ways
Thanks, Kate! I always felt that baking with yeast was going to be complicated. This first step was so important. Glad I did it!
lovelypantry recently posted..Hawaiian Bread
Soooo proud of you! It looks great and I’m sure it tasted delicious too!
Nioka (@NiokaLH) recently posted..Refocus
Thanks, Nioka. It was lovely. I had it with avocado. YUM!!!
lovelypantry recently posted..Hawaiian Bread
Oh! This is so cool!!! Looks super yummy, too 🙂
Kayle (The Cooking Actress) recently posted..Welcome Home Brands Snowflake Collection Review & GIVEAWAY!
Thanks, Kayle!
Way to go, Lyn! I’m a huge proponent of baking bread at home. Of course, I shouldn’t toot my own horn since I’ve only ever made no-knead bread or bread with my stand mixer. One of these days, I should try to do it all by hand and see if I still love bread making 😉 I hear ya on the wrist issues – there was a period of time where I was on the computer and using my iPhone so much, my right wrist was in constant pain. Needless to say, I’ve cut back (a tiny bit) on my obsessive use of technology. Your Hawaiian bread looks delicious – that’s a gorgeous, perfect crust! Was the bread sweet from the pineapple juice?
Nancy @ gottagetbaked recently posted..Coffee Streusel Muffins for a New Attitude
Hey, I use my mixer too! I tried to do one by hand but the stirring just leaves me pain. The mixer is just fine. Put it to work 🙂 Surprisingly, this bread wasn’t really sweet. There was a subtle hint of pineapple but I don’t think I’d know that pineapple juice was an ingredient if I didn’t see if for myself. I loved the yellow hue and the soft texture. Loved it!
lovelypantry recently posted..Hawaiian Bread
You’re much braver than I! Bread making is still on my bucket list. I’m grateful I do have a stand mixer with a bread hook; it’s the only way I can make pizza dough. Thanks for re-instilling me with the hope that I, too, could really make bread at home!
Sprigs of Rosemary recently posted..Discovering the Versatile Fennel | Roasted Fennel with Parmesan
Thanks, Rosemary! Just dive into it. I’ve been wanting to bake bread for months now. I just got everything together and hoped for the best 🙂 I should use my bread hook attachment – lol! I haven’t used it yet. 🙂 Thanks for your comment, hope to see you again soon!
lovelypantry recently posted..Hawaiian Bread
I noticed on your hawian bread recipe that you list the pinnapple juice, but not how to add it and when. What is the proper procedure, as I would love to try it, I love hawian bread. Could you please send me the revised directions? Thanks, Denise
Denise, thank you so much for bringing this to my attention. The pineapple juice would be added to the wet ingredients. I have updated the instructions accordingly. Thanks again!
My husband loves this type of bread. I love the pineapple!
Kristi Rimkus recently posted..Mexican Lentil and Beef Chili with Tabanero Hot Sauce