Hawaiian Bread in 3/05 issue

[kwilso47]

Has anybody made the Hawaiian bread from the March 05 issue without a bread machine? The recipe doesn't call for any kneading after the first rise...can that be right?

Thanks!
Kim

[acginkc]

Sorry, not an answer, but I was wondering the same thing. My DBF loves Hawaiian Bread, but I was not so sure about this recipe either. Hopefully someone will know the answer. For those who haven't seen the recipe, here it is.

Hawaiian Bread

This famous bread is actually a Portuguese sweet bread. It's delicious toasted for breakfast or used to make sandwiches.


1 (6-ounce) can pineapple juice
1 package dry yeast (about 2 1/4 teaspoons)
3 cups all-purpose flour, divided
1/2 cup warm 2% reduced-fat milk (100° to 110°)
1/2 cup egg substitute
1/3 cup sugar
1/4 cup butter, melted
1/2 teaspoon salt
Cooking spray
2 tablespoons all-purpose flour

Place pineapple juice in a medium microwave-safe bowl. Microwave at high 45 seconds or until 100° to 110°. Dissolve yeast in warm pineapple juice; let stand 5 minutes.
Place yeast mixture in the bowl of a stand-up mixer fitted with a paddle attachment. Lightly spoon flour into dry measuring cups; level with a knife. Add 1 cup flour to yeast mixture; beat until combined. Add warm milk, egg substitute, sugar, butter, and salt, beating to combine. Add 2 cups flour, 1/2 cup at a time, until combined (dough will be very soft and sticky). Beat at medium-low speed 2 minutes. Scrape down sides of bowl. Lightly coat sides of bowl with cooking spray.

Cover bowl with a damp towel. Let dough rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)

Preheat oven to 350°.

Coat 2 (8-inch) round pans with cooking spray; dust each pan with 1 tablespoon flour. Divide dough evenly between prepared pans. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. Bake at 350° for 30 minutes or until golden brown.

Yield: 2 loaves, 12 servings per loaf (serving size: 1 slice)

CALORIES 98 (24% from fat); FAT 2.6g (satfat 1.4g, monofat 0.7g, polyfat 0.2g); PROTEIN 2.4g; CARBOHYDRATE 16.1g; FIBER 0.5g; CHOLESTEROL 23mg; IRON 0.9mg; SODIUM 71mg; CALCIUM 12mg;
Cooking Light, MARCH 2005

[gardenmom]

I made it according to the recipe with my kitchenaid mixer to knead once during the first step. This didn't seem strange to me because it wasn't a sponge type bread recipe, and resembled other bread recipes without a sponge. It wasn't soft, however, and may need more development time, and probably a soft flour would help (I used King Arthur's all-purpose unbleached.)

It doesn't taste like the store bought Hawaiian Bread. The texture was crumbier. The loaf kind of resembled corn bread in texture and height. The flavor was sweet-ish and had an aroma of pineapple. I think a glaze of milk or egg wash might be needed to get the glossy top.

My 4 year old son is a Hawaiian Bread freak, and he liked this, but it wasn't like the store kind, and was certainly no substitute!

Not sure if this helps, but I'd be interested to see if anybody else had a different outcome, or altered the recipe for better results.

I'm not sure if I would make it again. It might go well with a Teriyaki BBQ dinner??

[Katya]

This recipe came from a website of top secret recipes. My family loves it and my mother-in-law said it was even better than the store-bought bread.

6 cups plain flour
3 eggs
1 cup pineapple juice
1 cup water
3/4 cup sugar
1/2 tsp ginger
1 teas. vanilla
2 pkg. yeast
1 stick margarine, melted

Beat eggs; add pineapple juice, water, sugar, ginger, vanilla and melted margarine. Put 3 cups flour in a large mixing bowl. Add egg mixture adn 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 a warm place. Let rise 1 hour. Remove batter 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 a warm place to rise 1 hour. bake at 350 25-30 mins.

Note: I just place my loaves on baking sheets. This is the only salt-free yeast bread I've made that still tastes great.