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Nutrition Facts
Serving Size 1 (142g) Recipe makes 6 servings
Calories 379
Calories from Fat 90		(23%)
Amount Per Serving		%DV
	Total Fat 10.0g	15%
	Saturated Fat 5.5g	27%
	Monounsaturated Fat 2.7g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 90mg		30%
Sodium 80mg		3%
Potassium 145mg		4%
Total Carbohydrate 62.3g		20%
	Dietary Fiber 2.0g	8%
	Sugars 13.6g
Protein 9.2g		18%
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Hawaiian Bread for Bread Machines

Recipe #83297 | 2½ hours | 2 hours prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: Jamie Renee
Feb 8, 2004

A sweet yeast bread perfect for impressing small groups when used to make a bread bowl, filled with your favorite dip. This bread allows the ease of the bread machine's dough cycle, and the versatility to shape in whatever way you choose, be it a bread bowl or in loaves. Great with the traditional spinach dip. Instructions are fairly detailed but use your best judgment and previous bread making experience to determine exact amounts to fill your chosen container. Prep time includes bread machine dough cycle time.

SERVES 6 -10 (change servings and units)

Ingredients

1/2 cup pineapple juice
1/2 cup water
1 teaspoon vanilla
1/4 cup butter, melted
1/2 teaspoon ginger
2 eggs, slightly beaten
3 cups bread flour
1/3 cup sugar
1 (1/4 ounce) package bread machine yeast

Directions

1
Measure ingredients and place in bread machine in the order the manufacturer directs
2
(usually all wet ingredients first).
3
When you add the yeast, make a small indention in the flour and place the yeast there.
4
Set bread machine to the dough cycle.
5
Preheat oven to 350°.
6
When cycle is complete, (typically 90 minutes) remove dough to a floured surface.
7
From this point the bread can be shaped however you wish.
8
I use a pottery bread bowl.
9
My pottery bread bowl is for baking round loaves of bread.
10
If you choose to use a bread bowl fill the bowl only half way full.
11
Spray container with non stick cooking spray for easy removal.
12
Place the rest of the dough in a 9 inch square or round baking pan.
13
If the remainder of the dough doesn't quite fill the pan its okay.
14
Just spread is as thick as you'd like it.
15
You can also use round cake pans instead of a bowl, or regular loaf pans.
16
Use your judgment, keeping in mind it will double in size.
17
Cover with damp towel and let rise in a warm place for 30 minutes or until doubled in size.
18
Bake in a preheated 350 degree oven for 25-30 minutes.
19
Depending on the container your bread is baking in check bread and use common sense to when it looks done.
20
I use a knife and when it's not longer "gooey" it's done.
21
Also, know your pottery bowl if using one.
22
Sometimes my bread rises high and the top is done but the center is not.
23
You may have to cut off the top and continue baking.
24
Once done baking and slightly cooled, hollow out your bread bowl, leaving enough bread to the sides for your bowl to stand up when filled with dip.
25
Do not over-fill, you can always add more dip as everyone eats it.
26
Use center pieces of bread, the top and the extra you baked and serve with spinach dip.

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Featured Reviews for This Recipe

From: mlcspouse

On Mar 5, 2006

My husband said the bread tasted odd. The texture is great for sandwiches. I will try to turn this bread into a white sandwhich bread. It also didn't taste sweet.

0 people found this review helpful

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From: Susie D

On Sep 1, 2004

This bread is a treat if you are a fan of Hawaiian bread...excellent flavor! I followed the instuctions & made the dough in the bread machine. I was worried when at the end of the cycle the dough looked more like a thick batter. I was tempted to add more flour, but decided to go ahead & bake it to see what happened. I divided it into 2 loaf pans and baked. WOW! Thanks for posting a recipe I will use often.

3 people found this review helpful

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