Why You’ll Love This Hawaiian Bread Recipe
If you’re looking for a delightful twist on traditional bread, you’ll love this Hawaiian bread recipe.
It’s not just any bread; it’s soft, slightly sweet, and bursting with tropical flavors. Imagine the aroma filling your kitchen as it bakes—pure bliss!
The addition of crushed pineapple and banana makes it incredibly moist, while the buttery richness takes it over the top.
Plus, it’s perfect for breakfast or as a side with dinner. I can’t resist a slice fresh out of the oven, slathered in butter.
Trust me, this Hawaiian bread will quickly become a favorite in your home!
Ingredients of Hawaiian Bread
When it comes to baking, having the right ingredients is key to making something truly special. For this Hawaiian bread, you’ll need a mix of simple pantry staples and a couple of tropical treats that will elevate the flavor.
Gather these ingredients, and you’ll be on your way to creating a loaf that’s not just food, but a slice of paradise. Seriously, who wouldn’t want to plunge into a soft, sweet slice of bread that tastes like a vacation? Let’s get those ingredients together!
Here’s what you’ll need for this Hawaiian bread recipe:
- 3 – 3 1/2 cups all-purpose flour
- 1 (1/4 ounce) package active dry yeast
- 1 (8 1/4 ounce) can crushed pineapple
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1/4 cup butter or margarine
- 1 medium banana, mashed
- 1 egg, beaten
Now, before you rush off to the store, it’s worth noting a few things about these ingredients. First, the crushed pineapple is a star player here; it adds moisture and sweetness, so don’t skimp on that.
Also, if you happen to have fresh pineapple lying around, feel free to chop that up and use it instead—just make sure to crush it well. As for the banana, it should be nice and ripe to enhance the sweetness and flavor.
And butter? Well, let’s just say it’s the cherry on top, but margarine works too if that’s what you have on hand. Remember, baking is all about experimenting and making the recipe your own.
How to Make Hawaiian Bread
Making Hawaiian bread is like starting a mini-vacation right in your kitchen. So, let’s roll up our sleeves and get started on this delightful journey. First up, grab a large bowl and combine 1 1/2 cups of all-purpose flour with 1 (1/4 ounce) package of active dry yeast. This is where the magic begins; you’ll want to set it aside for a moment and let it hang out while we prepare the other ingredients.
Next, we’re going to give our crushed pineapple the star treatment. Take that 1 (8 1/4 ounce) can of crushed pineapple and drain it in a sieve, pressing out as much juice as you can. Don’t just dump it in—give it a little love. Reserve the juice in a 1-cup measure, and then add enough water to make 1/2 cup. This is where your kitchen starts to smell amazing.
Now, pour that juice into a small saucepan and toss in 1/4 cup of sugar, 1/2 teaspoon of salt, and 1/4 cup of butter or margarine. Stir this mixture over medium-high heat until the butter melts and everything combines beautifully.
Once that’s ready, it’s time to bring it all together. Add the juice mixture, along with 1 medium mashed banana and 1 beaten egg, to your flour and yeast mix. Beat this together for about a minute on low speed—trust me, you want to keep it low-key at first. After that, scrape down the sides of the bowl and crank it up to high speed for another two minutes.
Now, here’s the fun part: by hand, mix in just enough of the remaining flour (we’re talking about 1 1/2 to 2 cups more) to form a soft dough. As if that wasn’t enough, stir in your drained pineapple. Cover the bowl with a towel and let it rise in a warm place until it doubles in size—this should take about 1 to 1 1/2 hours.
After that, grease a 2-quart casserole or souffle dish, plop in your dough, and let it rise for another 45 minutes.
Finally, it’s showtime! Preheat your oven to 375 degrees F and bake the bread for about 30 to 40 minutes, until it’s golden brown and smelling irresistible. Let it cool in the dish for five minutes before you try to remove it, because we don’t want any embarrassing bread disasters here.
And there you have it: Hawaiian bread that’s perfect for any occasion—or just for you to enjoy with a good book.
Hawaiian Bread Substitutions & Variations
Exploring substitutions and variations for Hawaiian bread can be a fun way to personalize this delightful recipe to suit your taste or dietary needs.
If you’re dairy-free, try using coconut oil instead of butter. For a gluten-free option, substitute all-purpose flour with a gluten-free blend.
You can also mix in shredded coconut for added texture or swap the banana for applesauce for a different flavor profile.
For an extra tropical twist, consider adding chopped macadamia nuts or dried mango.
These variations can elevate your Hawaiian bread experience and make it uniquely yours!
Additional Tips & Notes
While you’re preparing your Hawaiian bread, keep in mind a few helpful tips to guarantee success. First, make sure your yeast is fresh; expired yeast can hinder the rise.
I always drain the pineapple thoroughly to prevent a soggy dough. If the dough feels too sticky, don’t hesitate to add a bit more flour gradually.
When letting it rise, find a warm spot; I use my oven with just the light on.
Finally, for a beautiful crust, brush the top with melted butter before baking. These little details will elevate your bread and impress everyone who tastes it!