Homemade Hawaiian Bread

Soft, slightly sweet homemade Hawaiian bread is a treat to eat, perfect for sandwiches or toast, and so easy to make in your own oven.

I am a firm believer that homemade is always better than store bought, and this Hawaiian bread is no different. Once you try it, you will never go back.

Bread baking has become a Sunday ritual for me. I bake a few loves each weekend to get us through the week, and this Hawaiian bread is the kids’ favorite. Infused with pineapple juice and a hint of vanilla, this bread has a soft, fluffy texture perfect for breakfast, sandwiches, or as a side to your favorite meals.

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How to Make Homemade Hawaiian Bread

Preparing the Dough

1. Mix Wet Ingredients: In a large mixing bowl, combine the pineapple juice, warm milk, melted butter, egg, sugar, vanilla, and salt. Mix until well incorporated.
2. Activate Yeast: Sprinkle the yeast over the mixture, stirring gently to ensure it’s fully dissolved.
3. Add Flour: Begin by adding 3 cups of flour to the wet mixture. Stir using a sturdy spoon or a dough hook attachment on a stand mixer until a dough starts to form.

Kneading the Dough

4. Knead the Dough: Continue kneading the dough, adding additional flour a little at a time if the dough is too sticky. Knead until the dough is soft and smooth but still slightly tacky, about 5-7 minutes with a mixer or 10 minutes by hand.

First Rise

5. Let it Rise: Place the dough in a lightly oiled bowl, turning it to coat all sides in oil. Cover with a damp cloth and set aside in a warm, draft-free area. Let the dough rise until doubled in size, about 1 hour.

Shaping and Second Rise

6. Shape the Dough: Once risen, punch down the dough to release any air bubbles. Transfer the dough to a lightly floured surface and shape it into a rectangle. Fold the dough into thirds, like folding a letter, and place it seam side down in a greased standard loaf pan.
7. Second Rise: Cover the loaf pan with a damp cloth and let the dough rise for another 45 minutes, or until it has nearly doubled in size.

Baking

8. Preheat and Bake: Preheat your oven to 350°F (175°C). Once the dough has risen, place the pan in the oven and bake for 20-25 minutes, or until the top is a dark golden brown and the loaf sounds hollow when tapped.

Cooling

9. Cool: Allow the bread to cool in the pan for 5 minutes, then turn out onto a wire rack to cool completely before slicing.

Recipe Notes

• Pineapple Juice: Ensure the pineapple juice is at room temperature to best activate the yeast.
• Proofing: Ensure your milk is warm but not hot; too high a temperature can kill the yeast.
• Checking for Doneness: If you’re unsure if the bread is fully baked, an instant-read thermometer should read 190°F when inserted into the center of the loaf.
• This Hawaiian bread can also easily be made into rolls – after the first rising, simply divide the dough into 16 pieces, roll, and place in a greased baking dish, cover and rise 45 minutes, and then bake @350 for 15-20 minutes.
• You can use bread flour, but you will get a chewier consistency – which is why I use all purpose for this recipe.

Homemade Hawaiian Bread

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4.8 from 15 reviews

• Author: Heather Kinnaird
• Total Time: 2 hours 30 minutes
• Yield: 1 loaf 1x

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Description

Soft, slightly sweet homemade Hawaiian bread is a treat to eat, perfect for sandwiches or toast, and so easy to make in your own oven.

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Ingredients

Units USM Scale 1x2x3x

• 1 cup pineapple juice
• 1/4 cup milk (warm)
• 1/4 cup butter (melted)
• 1 egg
• 2 Tbsp sugar
• 1/2 tsp vanilla
• 1 tsp salt
• 1 envelope active dry yeast (I prefer Red Star Platinum yeast)
• 3 – 3 1/2 cups all purpose flour

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Instructions

Preparing the Dough

1. Mix Wet Ingredients: In a large mixing bowl, combine the pineapple juice, warm milk, melted butter, egg, sugar, vanilla, and salt. Mix until well incorporated.
2. Activate Yeast: Sprinkle the yeast over the mixture, stirring gently to ensure it’s fully dissolved.
3. Add Flour: Begin by adding 3 cups of flour to the wet mixture. Stir using a sturdy spoon or a dough hook attachment on a stand mixer until a dough starts to form.

Kneading the Dough

4. Knead the Dough: Continue kneading the dough, adding additional flour a little at a time if the dough is too sticky. Knead until the dough is soft and smooth but still slightly tacky, about 5-7 minutes with a mixer or 10 minutes by hand.

First Rise

5. Let it Rise: Place the dough in a lightly oiled bowl, turning it to coat all sides in oil. Cover with a damp cloth and set aside in a warm, draft-free area. Let the dough rise until doubled in size, about 1 hour.

Shaping and Second Rise

6. Shape the Dough: Once risen, punch down the dough to release any air bubbles. Transfer the dough to a lightly floured surface and shape it into a rectangle. Fold the dough into thirds, like folding a letter, and place it seam side down in a greased standard loaf pan.
7. Second Rise: Cover the loaf pan with a damp cloth and let the dough rise for another 45 minutes, or until it has nearly doubled in size.

Baking

8. Preheat and Bake: Preheat your oven to 350°F (175°C). Once the dough has risen, place the pan in the oven and bake for 20-25 minutes, or until the top is a dark golden brown and the loaf sounds hollow when tapped.

Cooling

9. Cool: Allow the bread to cool in the pan for 5 minutes, then turn out onto a wire rack to cool completely before slicing.

Notes

• This Hawaiian bread can also easily be made into rolls – after the first rising, simply divide the dough into 16 pieces, roll, and place in a greased baking dish, cover and rise 45 minutes, and then bake @350 for 15-20 minutes.
• Pineapple Juice: Ensure the pineapple juice is at room temperature to best activate the yeast.
• Proofing: Ensure your milk is warm but not hot; too high a temperature can kill the yeast.
• Checking for Doneness: If you’re unsure if the bread is fully baked, an instant-read thermometer should read 190°F when inserted into the center of the loaf.

• Prep Time: 20 mins
• Rising Time: 105 mins
• Cook Time: 25 mins
• Category: Baking, Bread
• Method: Baking
• Cuisine: Hawaiian