Great with holiday meals. Homemade Hawaiian – style sweet bread. Here is a something that I decided to make today with my new Kitchenaid Pro 600 Mixer. This was the first major bread making I put the mixer through since getting it. The mixer worked well and so far I’m impressed.
Hawaiian Sweet Bread – Homemade
When I first started working with this recipe I began early in the morning making several small batches by hand to test different ingredients and their amounts to get the best flavor, texture, sweetness and consistency. I might make some changes later when I do this identical recipe to make sure it is reproducible. So far, after many attempts, the recipe shows to be very reproducible.
From the small batch which I was happy with to the full batch everything seemed to have matched up. I was able to blend the right amount of sugar, honey and pineapple juice to get the right sweetness and flavor without sacrificing the dough’s properties to form into a bread dough product.
As with my other recipes, if you try this and have a better combination of ingredients or you find fault with the way I worked the recipe you can leave me an email and I will gladly consider the critique and give you credit for any changes with your suggestion.
Because I use honey in this recipe I thought I would share a link to some interesting facts and benefits about using honey in recipes. Click the Bee and check it out but do come back here to continue your visit.
- ½ cup of warm water (100 - 110°F)
- 1 tsp sugar
- 0.25 oz (1 pkg) of Active Dry Yeast (or equivalent product)
- 19.2 oz (4 cups) of Unbleached Bread Flour (high gluten)
- 4.8 oz (1 cups) of addition flour if needed during kneading
- 7.8 oz Sugar (1 cups)
- 0.20 oz salt (1 tsp)
- 2 lg eggs (room temperature)
- 3/4 cup of room temp pineapple juice (see notes)
- ⅛ cup honey
- ¼ cup (1/2 stick) of melted butter - not hot but a liquid
- 2 Tbsp additional melted butter for later
- In a large mixing bowl measure about ½ of the flour (9.6 oz or 2 cups), then combine well the sugar, and salt
- Set aside
- In a (warm) small bowl dissolve 1tsp of sugar in ½ cup of warm water. Sprinkle the yeast on top of the water to allow yeast to become moist. After about 1 minute, stir the yeast into the sugar water to fully dissolve the yeast. Set aside and allow to proof.
- Into the mixer bowl, add the room temperature eggs and beat with a whisk or fork until foamy.
- To the same warmed mixer bowl add the remaining wet ingredients: room temperature pineapple juice, melted butter (cooled but still a liquid), and honey.
- Mix well with a whisk or low-med speed with dough hook attached.
- When the yeast mixture has proofed, stir this also into the wet ingredients.
- Add about ½ of 4 cups flour (9.6 oz or 2 cups) mixture to the liquids in the mixing bowl [if using a dough mixer with hook attachment] and mix for about a minute or two.
- Slowly add the remaining 2 cups (9.6 oz) flour mixture and mix for about another 3 minutes.
- Check the consistency of the dough. The dough should be pulling away from the sides of the bowl when the dough is fully kneaded but still sticky.
- If needed, slowly add about 1 Tbsp more - up to 1 more cup. Dough will still be sticky - DO NOT make dough stiff.
- Knead up to 5-7 mins on medium.
- Fold into a large lightly oiled bowl using a scraper.
- Turn dough to coat with the oil or spray with cooking oil.
- Cover loosely with plastic wrap to prevent drying out and a small damp towel to hold in warmth.
- Allow to rise until doubled (approx 45 - 90 min.) in a warm, draft-free location.
- Before making your loaves, lightly grease or use spray vegetable oil to coat the loaf pans and lightly dust with flour. For buns use silicone mats or parchment paper to line trays - VERY lightly oiled.
- If making dinner rolls or hamburger buns, line a baking sheet with parchment paper or a silicone mat.
- Separate the dough into 2 equal (approx 1 lb.) portions and put into the loaf pans.
- Allow to rise again for about an hour or until at least doubled.
- Tightly roll to form into small balls of approximately 2 - 2.5 oz ball for dinner rolls or larger (approx. 3.5 oz each) for sandwich rolls and place on a clean counter or cookie sheet.
- Cover with plastic wrap to prevent drying out
- Allow to rest about 15 mins as you form the other balls of dough.
- After resting, roll again to reshape balls and place on a prepared cookie sheet or round pans keeping adequate spacing between.
- For sandwich rolls, flatten tops after reshaping
- Cover again with plastic wrap which is lightly sprayed or coated with oil to prevent drying out and sticking to the wrap.
- Allow to rise again for about 1 - 2 hrs or until at least doubled.
- Preheat oven to 375° F
- When fully risen, carefully and slowly remove plastic wrap and brush tops using the additional melted butter
- Bake on center rack at 375°F for 18-22 mins for dinner rolls; 22-25 mins for sandwich rolls or loaves; or until the top of the loaves are a medium golden brown and when tapped lightly have a flat, hollow sound.
- Melt the 2 Tbsp of butter and set aside.
- At about ¾ of the way through of baking time, lightly brush the tops with melted butter
- Remove from oven and brush the tops again with the remaining melted butter.
- After approx 2 mins, remove from the pans, place on a clean, dry towel and and cover with another towel until cooled enough to eat (about 20 - 30 mins).
- Strain with a fine strainer the pulp from the pineapple juice or before you measure, allow the pulp to settle completely, then use only the top, pulp free portion.
- Do not add too much additional flour in the final process. Dough should still be slightly tacky and not firm
- Depending on the temperature where you are allowing the dough to rise, be sure dough is allowed to rise fully (double in size). More time may be needed if room is on the cool side.
- Bread or rolls will keep at room temp for up to a week.
- Left-over rolls (after fully cooled) freeze very well in zipper bags with as much air removed to prevent ice crystals from building up which would cause freezer burn. Then thaw at room temperature.