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Homemade Hawaiian Bread

Homemade Hawaiian Bread

Homemade Hawaiian Bread Recipe

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.

Homemade Hawaiian Bread Recipe

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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

  1. 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

  1. 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

  1. 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.
  2. 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

  1. 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

  1. 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 Recipe

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Homemade Hawaiian Bread Recipe

Homemade Hawaiian Bread


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 11 reviews

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

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.


Ingredients

Units Scale
  • 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)
  • 33 1/2 cups all purpose flour

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

  1. 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

  1. 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

  1. 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.
  2. 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

  1. 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

  1. 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

 

View Comments (19)
  • I just put the yeast dry into the wet ingredients. I do warm up the pineapple juice up slightly. This bread is delicious. Just made some today






  • I doubled the amounts and ended up with three loaves – what a bonus, as they were all absolutely delicious. This is definitely my new favorite bread.






  • This ended up being a huge success. My first try, I didn’t fully let it rise twice, but on my second attempt I did and it was just so fantastic. Yay! I’m a baker now!






  • I made this bread for my family and it was an instant hit! We all loved it. I will be making this on a regular basis.






  • The key to this bread for me was patience. It took 1 1/2 hours for mine to rise. Also when I formed it into a loaf and put it back in to rise it took longer. It’s cold here right now and even though I have a bread proof on my oven I think it effected the time rise. It turned out beautifully. And taste amazing. Totally going to make this again in the future.






  • Just pulled my loaf from the oven, and the aroma is heavenly! Thanks for making it so easy to bring a bit of Hawaii to my kitchen!






    • Hi Kami, yes you can! But keep in mind that honey is sweeter than sugar and it also adds moisture to the dough. Here are some pointers for making the substitution:

      Ratio: Use about 1/3 to 1/2 the amount of honey compared to sugar. Since the recipe calls for 2 tablespoons of sugar, you can use 1 to 1 1/2 tablespoons of honey.
      Adjust Liquid: Honey adds more liquid to the dough. To balance this, reduce the other liquids (pineapple juice or milk) slightly. For 1 to 1 1/2 tablespoons of honey, reduce the pineapple juice or milk by about 1/2 to 1 tablespoon.
      Temperature: Honey browns faster than sugar, so you may need to keep an eye on the bread while it bakes to avoid over-browning. You can cover the top with foil if it browns too quickly.

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