Show Subscription Form





Hawaiian Sweet Bread Recipe

Read Reviews
4.5 7
Publisher Photo
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

Ingredients

  • 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.

Directions

  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

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.

Reviews for Hawaiian Sweet Bread

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
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"

MY REVIEW
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! :)"

MY REVIEW
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?"

MY REVIEW
Reviewed Nov. 14, 2011

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

MY REVIEW
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."

Loading Image