Hawaiian Bread

Hawaiian Bread
  • 2 (.25 ounce) envelopes active dry yeast
  • 1/2 cup warm water (110 degrees F/45 degrees C)
  • 3 eggs
  • 1 cup pineapple juice
  • 1/2 cup water
  • 3/4 cup white sugar
  • 1/2 teaspoon ground ginger
  • 1 teaspoon vanilla extract
  • 1/2 cup butter, melted
  • 6 cups all-purpose flour


  1. In a small bowl, dissolve yeast in 1/2 cup warm water. Let stand until creamy, about 10 minutes.
  2. In a large bowl, beat together the yeast mixture, eggs, pineapple juice, 1/2 cup water, sugar, ginger, vanilla, and melted butter. Gradually stir in flour until a stiff batter is formed. Cover with a damp cloth and let rise in a warm place for 1 hour.
  3. Deflate the dough and turn it out onto a well floured surface. Divide the dough into three equal pieces and form into round loaves. Place the loaves into three lightly greased round cake pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
  4. Bake in preheated oven for 25 to 30 minutes, or until bottom of a loaf sounds hollow when tapped.

04/04/2017
Hawaiian Bread, recipe PT15M PT1H 5 455 calories

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