Hawaiian Sweet Bread
Yield
2 LoafsPrep
40 minCook
40 minReady
1 hrsIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
2 | packages |
yeast, active dry
yeast, active dry (2 tb / 1/4oz) |
|
1 ½ | cups |
pineapple juice
warm |
|
½ | cup |
sugar
|
|
1 | cup |
mashed potatoes
cooked |
|
2 | large |
eggs
room temperature |
|
¼ | cup |
butter
melted |
|
1 | teaspoon |
salt
|
|
1 | teaspoon |
vanilla extract
|
|
¼ | teaspoon |
ginger
ground |
|
4 ½ | cups |
bread flour
or all-purpose |
|
1 | tablespoon |
butter
melted |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
2 | packages |
yeast, active dry
yeast, active dry (2 tb / 1/4oz) |
|
355 | ml |
pineapple juice
warm |
|
118 | ml |
sugar
|
|
237 | ml |
mashed potatoes
cooked |
|
2 | large |
eggs
room temperature |
|
59 | ml |
butter
melted |
|
5 | ml |
salt
|
|
5 | ml |
vanilla extract
|
|
1.3 | ml |
ginger
ground |
|
1.1 | l |
bread flour
or all-purpose |
|
15 | ml |
butter
melted |
Directions
In large bowl of electric mixer, stir yeast into pineapple juice until dissolved.
Let stand until foamy, 5 to 10 minutes. Add sugar, potatoes, eggs, ¼ cup butter, salt, vanilla, ginger and 2 to 2½ cups flour.
Beat at medium speed with electric mixer 4 minutes or, beat 400 vigorous strokes by hand.
Stir in enough remaining flour to make a stiff batter.
Cover with a slightly damp towel. Let rise in a warm place, free from drafts, until doubled in bulk, about 1 hour.
Grease 2 (9x5") loaf pansor 2 (2 quart) casseroles; set aside. Stir down batter.
Turn into prepared pans.
Butter your fingers and 2 (12") squares of waxed paper. Smooth batter with your buttered fingers.
Cover with buttered waxed paper. Let rise until doubled in bulk, about 45 minutes.
Preheat oven to 375℉ (190℃).
Bake 30 to 40 minutes or until bread sounds hollow when tapped on bottom.
For browner bottom crusts, remove from pans. Place directly on oven rack during final 5 minutes of baking.
Brush melted butter over tops. Cool on racks.
Makes 2 loaves.