Hawaiian Bread II recipe

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Ingredients

2 (.25 ounce) envelopes active dry yeast
½ cup warm water (110 degrees F/45 degrees C)
3 eggs
1 cup pineapple juice
½ cup water
¾ cup white sugar
½ teaspoon ground ginger
1 teaspoon vanilla extract
½ cup butter, melted
6 cups all-purpose flour

Nutrition Info

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
servingSize: -
sodium: 44.6 mg
sugar: 8.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a small bowl, dissolve yeast in 1/2 cup warm water. Let stand until creamy, about 10 minutes.

  2. 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.

  3. 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).

  4. Bake in preheated oven for 25 to 30 minutes, or until bottom of a loaf sounds hollow when tapped.

Recipe Yield

3 round loaves

Recipe Note

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.

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