Hawaiian Bread

This is bread machine Hawaiian sweet bread, the kind of loaf that pairs with ham sandwiches and is the inspiration behind King’s Hawaiian rolls. Pineapple juice replaces half the water in the dough, lending a faint tropical fruitiness and the slight sweetness Hawaiian breads are known for. Applesauce stands in for the fat (no butter or oil here), and the dough gets studded with chopped macadamia nuts and shredded coconut for texture.

The result is a soft, sweet, pale gold loaf with a faintly caramelized crust from the pineapple sugars. It makes a great base for thick-cut Spam sandwiches (very Hawaiian), holds up well as French toast, and slices clean for sweet ham-and-Swiss sandwiches. Toasted with butter for breakfast is also a solid plan.

Kitchen Tips

• Use canned pineapple juice, not freshly squeezed. Fresh juice contains enzymes (bromelain) that break down gluten and ruin the rise.
• Add the macadamia nuts and coconut at the fruit-and-nut beep if your machine has one. They stay distributed rather than crushed into the dough.
• Use the basic white or sweet bread cycle. Whole wheat or fast cycles produce a denser loaf with less developed sweetness.
• Cool fully before slicing. The sweet, soft crumb is too tender to slice clean while warm.
• Brush the warm loaf with melted butter and a sprinkle of brown sugar for a more pronounced sweet finish.

Variations

• Substitute well-drained crushed pineapple for some of the macadamia nuts for actual pineapple pieces in the loaf.
• Use chopped almonds or pecans in place of macadamia for a more affordable nut option.
• Add vanilla extract to the wet ingredients for extra warmth and depth.