*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.)
The King's Hawaiian Bakery was started in the 1950's. Visit King's Hawaiian website.
This striking pot de creme cup was manufactured in Paris, France by the CH. Pillivuyt & Cie company.