Hawaiian Sweet Bread Loaf Recipe

2      Reviews by:    Edgar Kirby   Hawaiian Sweet Bread Loaf Recipe uses yeast, flour, salt, pineapple juice, buttermilk, butter, honey, egg, and milk in making this very tasty Hawaiian sweet bread recipe. Food Category:    Bread Cuisine Origin:    Hawaiian    Servings:8 Nutrition facts:250 calories6.2 grams fat Print Preview Rate This Recipe Prep Time:   3 Hours 15 Minutes Cook Time:   45 Minutes Total Time:   4 Hours

INGREDIENTS

• 1/2 tbsp active dry yeast
• 360g all-purpose flour (give or take 3 cups, but technically a bit less)
• 1 tsp salt
• 1/2 cup (125ml) pineapple juice
• 1/4 cup (60ml) buttermilk
• 3 tbsp melted butter
• 2 tbsp (50g) honey
• 1 egg, beaten, divided in half
• 1 Tbsp milk

DIRECTIONS

• Place flour, yeast and salt into stand mixer bowl with dough hook attached. Run mixer to mix well. Combine the juice, buttermilk and butter in a microwave proof container. Heat the mixture to 110 degree F. Add juice mixture to the mixer bowl.
• Turn mixer to low speed and mix contents of bowl until just mixed and there is no dry flour left. Add 1/2 of the beaten egg to the mixer bowl. Mix on low until the egg is full incorporated. Turn speed to medium and knead the mixture for 6 to 8 minutes until dough pulls away from the sides of the bowl. Move the dough to an oiled bowl. Lightly oil the exposed surface of the dough. Cover the bowl with plastic wrap and let rest for 1 1/2 hours or so until dough doubles in size.
• Spray a loaf pan with cooking spray. Cover countertop with light sprinkle of flour to prevent dough from sticking. Punch the dough to release gas and turn out onto work surface. Gently form the dough into the shape of a loaf. Place the dough into the loaf pan. Cover with a towel and let rest for 1 1/2 hours until dough is pushing against the towel. Preheat oven to 350 degrees F/175C.
• Combine the 1/2 egg and the milk. Gently brush the loaf with the egg wash being careful to not deflate the loaf. Place the loaf pan in the middle of the oven and bake for 30 to 40 minutes until loaf is golden brown. Move the loaf pan to a wire rack to rest for 5 minutes. Remove the bread from the pan and place on the wire rack. to cool.

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