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Hawaiian Bread
The soft sweet Hawaiian bread was
made famous by King's Bakery. Recipe by
Pamela Rice Hahn.
Visit the
Cooking With Pam
website.
Makes 4 "mini-loaves"
I N G R E D I E N T S
1
egg
1/2 cup unsweetened pineapple juice*
3/4 cup water
2 tablespoons butter
1 teaspoon vanilla
1/2 teaspoon ground ginger
1/4 cup sugar
2 tablespoons nonfat dry milk
2 1/2 teaspoons dry yeast
3 cups unbleached all-purpose flour*
1 teaspoon salt
I N S T R U C T I O N S
*For
the pineapple juice use 1/8 cup (2 tablespoons) of
Dole frozen 100% pineapple juice concentrate and 3/8 cup (1/4 cup + 2
tablespoons) water.
Add all ingredients to mixer
bowl except the flour and salt and, using the dough hook, beat
together at speed 1 until all is mixed. Next I add 2 cups of the flour and
the salt. Beat at speed 1 until the flour is incorporated into the dough.
Next, with the mixer running at speed 2, I remove the bowl cover and add the
remaining flour, a heaping tablespoon at a time. The final amount of flour
is not an exact science. All sorts of things can affect how much you'll need
to get the bread to where you can adequately knead it -- the size of the
egg, the humidity, etc. I add flour until the dough begins to pull away from
the side of the bowl. (Remember that with the Bosch mixer, the dough should
remain a bit wetter than what you're probably used to. I've found that if
the machine begins to "shimmy," if I've added too
much flour. If that happens
add water a tablespoon at a time until the dough is at the desired
consistency -- pulled away from the side of the bowl with the Bosch mixer
kneading away at a stable pace on setting 2.)
Iincrease the speed to setting 3 for about 2
minutes, then reduce it to setting 3. Allow the bread to knead until the
dough is shiny and elastic, usually for another 5 minutes or so. You'll
actually hear a change in the sound of the Bosch motor once the dough
reaches this state. The mixer may begin to shimmy at this time, too. That's
the sign the dough is ready!
Next, lightly butter your
hands and shape the dough into loaves.
Place the loaves in the oven set to "warm" and let
the dough raise for 30 minutes.
Iincrease the oven
temperature to 350ºF for about 30 minutes. Remove
the bread from the oven and polish the top of each
loaf with a little butter. (It only takes about 1/4 teaspoon of butter per
loaf. To do this, use the corner of a paper towel
rather than the butter wrapper because it provides a bit more insulation and
my fingers are less apt to feel like they're getting burnt by the hot
bread!)
To make this bread the traditional way, turn the dough onto a floured board
and knead for 10 minutes, or until dough is elastic. Place dough in an oiled
bowl, cover, and set in a warm place for 2 hours. Punch down dough and turn
in the bowl. Again, cover the bowl, place in a warm spot until dough is
doubled in size -- about an hour. Punch down the dough. Turn dough out onto
board and divide into loaves. Allow loaves to raise. A half hour to 45
minutes is usually sufficient. Bake in a 350ºF oven until done. (Amount of
time will depend on the size of the loaf and the amount of flour
incorporated into the dough. Usually allow 20-30 minutes for a mini loaf;
30-40 minutes for a larger loaf.)
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Kings Bakery
The King's Hawaiian
Bakery was started in the 1950's. Visit
King's Hawaiian website.
More Hawaiian
Recipes
Hawaiian Bread -
Gourmetsleuth - The soft sweet Hawaiian bread was made famous by King's
Bakery. Recipe by Pamela Rice Hahn. Visit the Cooking With Pam website
Lilikoi Curd -
Gourmetsleuth - Recipe for Lilikoi Curd. Lillikoi is the Hawaiian passion
fruit. This is a delicate, perfumy delicious fruit eaten fresh or in
pastries, mousse, as well as other desserts
Hawaiian Prawns In Coconut Curry Soup
- GourmetSleuth - Recipe for Hawaiian Prawns In Coconut Curry Soup |
