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.
By Heather Kinnaird
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. It bakes up super soft, slightly sweet, and is the perfect loaf for toast and sandwiches.
- 1 cup pineapple juice
- ¼ cup milk, warm
- ¼ cup butter, melted
- 1 egg
- 2 Tbsp sugar
- ½ tsp vanilla
- 1 tsp salt
- 1 envelope active dry yeast, I prefer Red Star Platinum yeast
- 3 - 3½ cups flour
- combine pineapple juice, milk, melted butter, egg, sugar,vanilla, salt, and yeast
- stir in 3 cups of flour,
- knead, adding additional flour if needed, until you have a soft, smooth ball of dough (about 5 minutes if using the dough hook of a stand mixer)
- cover, and let rise until doubled - about 1 hour
- grease a standard loaf pan
- punch down dough, press into a rectangle, fold into thirds (top over middle, and then bottom over top), and place seam side down in prepared pan
- cover and let rise 45 minutes
- heat oven to 350 degrees
- bake 20 - 25 minutes until the top is dark golden brown
- cool in pan 5 minutes, and then turn out onto a rack to complete cooling