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Hawaiian Sweet Bread Recipe

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4.5 7
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The mother of a high school friend would make 13 of these lightly sweet loaves at a time! I make this bread year-round, but my family insists it's a "must" for the holidays.
TOTAL TIME: Prep: 20 min. + rising Bake: 20 min. + cooling
MAKES:36 servings
TOTAL TIME: Prep: 20 min. + rising Bake: 20 min. + cooling
MAKES: 36 servings


  • 7 to 7-1/2 cups all-purpose flour
  • 3/4 cup mashed potato flakes
  • 2/3 cup sugar
  • 2 packages (1/4 ounce each) active dry yeast
  • 1 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1 cup milk
  • 1/2 cup water
  • 1/2 cup butter, softened
  • 1 cup pineapple juice
  • 3 eggs
  • 2 teaspoons vanilla extract

Nutritional Facts

1 wedge equals 146 calories, 3 g fat (2 g saturated fat), 25 mg cholesterol, 103 mg sodium, 25 g carbohydrate, 1 g fiber, 4 g protein.


  1. In a large bowl, combine 3 cups flour, potato flakes, sugar, yeast, salt and ginger. In a small saucepan, heat the milk, water,
  2. butter and pineapple juice to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Beat in vanilla. Stir in enough remaining flour to form a soft dough.
  3. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/4 hours.
  4. Punch dough down. Turn onto a lightly floured surface; divide into thirds. Shape each into a ball. Place in three greased 9-in. round baking pans. Cover and let rise until doubled, about 45 minutes.
  5. Bake at 375° for 20-25 minutes or until golden brown. Cover loosely with foil if top browns too quickly. Remove from pans to wire racks to cool. Yield: 3 loaves (12 wedges each).
Originally published as Hawaiian Sweet Bread in Best of Country Breads 2000, p92

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Reviewed Oct. 18, 2015

"This is very easy and it turned out wonderful! Better than the store bought. Even made cinnamon tolls which were pure heaven"

Reviewed May. 31, 2013

"@Anonymousforever, this recipe is not misleading, perhaps you missed a step- the recipe clearly states, "add enough remaining flour to form a soft dough"

So, in the beginning you will use 3 c flour, then you will add more to achieve desired consistency. (it will vary depending on your flour type, water type, etc.)
I do hope you try this recipe & review the wonderful outcome! :)"

Reviewed May. 11, 2013

"This recipe is misleading! In the ingredients it states, "7 to 7 1/2 cup of flour;" yet in the directions it states, "combine 3 cups flour." So, which is it?"

Reviewed Nov. 14, 2011

"Wonderful! I wondered about the potato flakes but fantastic!!"

Reviewed Aug. 10, 2011

"There are no words to describe how fantastic this recipe is. I love making breads of all kinds and this one is unbelievabley good."

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