Why You’ll Love This Hawaiian Sweet Bread Recipe
When you take a bite of homemade Hawaiian sweet bread, you’re in for a delightful experience that captures the essence of the tropics. This bread is soft, sweet, and has a hint of tropical flavors that makes every slice a treat.
I love how it fills my kitchen with a warm, inviting aroma while baking. It’s perfect for breakfast, a snack, or even as a side for dinner.
Plus, it’s versatile enough to be enjoyed on its own or with spreads. Once you try it, you’ll understand why it’s a beloved staple in Hawaiian culture and beyond!
Ingredients of Hawaiian Sweet Bread
When it comes to whipping up a batch of Hawaiian sweet bread, gathering the right ingredients is half the fun. There’s something so satisfying about watching the ingredients come together, transforming into a soft, pillowy delight. The list may seem long, but I promise each ingredient plays a vital role in crafting that perfect slice of sweetness.
So, let’s get into what you’ll need to create this tropical treasure in your own kitchen.
Ingredients:
- 7 – 7 1/2 cups unbleached flour
- 3/4 cup instant mashed potatoes
- 2/3 cup vegan sugar (or regular sugar)
- 2 packages active dry yeast
- 1 teaspoon salt
- 1/2 teaspoon ground ginger
- 1 cup unsweetened soymilk (I recommend Westsoy)
- 1/2 cup water
- 1/2 cup organic butter, softened
- 1 cup pineapple juice
- 3 vegan egg substitutes (or regular eggs)
- 2 teaspoons vanilla extract
Now, while you gather these ingredients, let’s chat about a few things. For starters, if you’re not a fan of vegan options, feel free to swap in regular sugar and eggs; the bread will still turn out beautifully.
The instant mashed potatoes? They might seem unusual, but they add such a lovely texture. And don’t skimp on the pineapple juice; it’s part of the magic that gives this bread its signature flavor.
Always check the temperature of your liquids to make sure they’re just right for the yeast – too hot and you’ll kill it, too cold and it won’t wake up.
How to Make Hawaiian Sweet Bread
Alright, let’s plunge into the delightful process of making Hawaiian sweet bread, shall we? First things first, grab a mixing bowl and combine 3 cups of unbleached flour, 3/4 cup of instant mashed potatoes, 2/3 cup of vegan sugar (or regular sugar if that’s more your style), 2 packages of active dry yeast, 1 teaspoon of salt, and 1/2 teaspoon of ground ginger. Trust me, that ginger adds a subtle warmth that makes this bread feel like a cozy hug.
Now, here comes the fun part: in a saucepan, heat up 1 cup of unsweetened soymilk, 1/2 cup of water, 1/2 cup of softened organic butter, and 1 cup of pineapple juice until it’s between 120-130 degrees. This is where you want to channel your inner Goldilocks – too hot, and you’ll send your yeast to a fiery grave; too cold, and it’ll just sit there, unimpressed.
Once you’ve got that liquid mix at the perfect temperature, pour it into the dry ingredients and beat it just until everything is moistened. You don’t want to overdo it at this stage. Next, add in your egg substitutes—3 of them if you’re going the vegan route—and beat well after each addition. Then, stir in enough of the remaining flour to form a soft dough.
Here’s where you really get to work: turn that dough out onto a floured surface and knead it for about 6-8 minutes. You’ll know it’s ready when it’s smooth and elastic. This is where things can get a bit messy, and I always end up with flour all over my kitchen, but hey, that’s the price of deliciousness, right?
Now, place your dough in a greased bowl, turning it once to grease the top. Cover it up and let it rise in a warm spot until it doubles in size—this can take about 1 to 1 1/2 hours. Once it’s risen, punch it down (yes, that’s right, give it a little love tap) and turn it out onto a floured surface.
Divide it in half and shape each piece into a loaf, placing them in greased loaf pans. Cover them again and let them rise until they’re double the size, which should take about another hour. Preheat your oven to 375 degrees while you wait, then bake those beauties for 20-25 minutes, or until they turn golden brown. If they’re browning too fast, just cover them loosely with foil.
Once baked, remove them from the pans and let them cool on wire racks. And there you have it, the sweet aroma of Hawaiian sweet bread wafting through your home—just try not to eat the whole loaf in one sitting.
Hawaiian Sweet Bread Substitutions & Variations
While traditional Hawaiian sweet bread is undeniably delicious, I love experimenting with substitutions and variations to make it my own.
For a vegan twist, I swap regular eggs for a flaxseed or chia seed mixture. I’ve also tried using almond or coconut milk instead of soymilk for a different flavor profile.
If I want a tropical boost, I add shredded coconut or macadamia nuts to the dough. For sweetness, honey or agave syrup works well in place of granulated sugar.
You can even mix in spices like cinnamon for a unique twist that keeps things exciting each time I bake!
Additional Tips & Notes
Experimenting with substitutions and variations can make your Hawaiian sweet bread even more delightful, but there are a few additional tips that can help guarantee your baking success.
First, make sure your ingredients are at room temperature for better mixing. If your dough seems too sticky, don’t hesitate to add a bit more flour while kneading.
For a richer flavor, consider adding a pinch of nutmeg or cinnamon. If you want a golden crust, brush the loaves with melted butter right before baking.
Finally, be patient with your rising times; a warm environment works wonders for the dough’s expansion!