copycat hawaiian bread
I am a firm believer that homemade is always better than store bought, and this hawaiian bread is no different. Once you try it, you will never go back.
I make no apologies. I LOVE bread. I don’t, but I could eat it all the time, especially if it is homemade. There really isn’t anything better.
Bread baking has become a Sunday ritual for me. I bake a few loves each weekend to get us through the week, and this hawaiian bread is the kids’ favorite. It bakes up super soft, slightly sweet, and is the perfect loaf for toast and sandwiches.
Sandwich night is a popular one in our house. We don’t do it every week, but it is amazing to me that something my kids wouldn’t normally eat, suddenly becomes a fave when you slap it between two pieces of bread.
They may not love fish, but fish sandwiches are gobbled up.
Meatballs, disappear when they are meatball subs.
Chicken, turkey, ham all the same.
Everything is delicious when piled high on homemade hawaiian bread
Ingredients
- 1 cup pineapple juice
- 1/4 cup milk, warm
- 1/4 cup butter, melted
- 1 egg
- 2 Tbsp sugar
- 1/2 tsp vanilla
- 1 tsp salt
- 1 envelope active dry yeast, I prefer Red Star Platinum yeast
- 3 - 3 1/2 cups flour
Instructions
- combine pineapple juice, milk, melted butter, egg, sugar,vanilla, salt, and yeast
- stir in 3 cups of flour,
- knead, adding additional flour if needed, until you have a soft, smooth ball of dough (about 5 minutes if using the dough hook of a stand mixer)
- cover, and let rise until doubled - about 1 hour
- grease a standard loaf pan
- punch down dough, press into a rectangle, fold into thirds (top over middle, and then bottom over top), and place seam side down in prepared pan
- cover and let rise 45 minutes
- heat oven to 350 degrees
- bake 20 - 25 minutes until the top is dark golden brown
- cool in pan 5 minutes, and then turn out onto a rack to complete cooling
This hawaiian bread can also easily be made into rolls – after the first rising, simply divide the dough into 16 pieces, roll, and place in a greased baking dish, cover and rise 45 minutes, and then bake @350 for 15-20 minutes.
enjoy!
bread from friends –
homemade dinner rolls – roxana’s home baking
cheddar chive beer bread – back to her roots
easy sourdough bread – averie cooks
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Heather, I bake bread every Sunday for the week too. And homemade is better, but I have yet to master Hawaiian bread. I can not wait to try this!
it is SO good! maybe too good for this carb lover
Love this, Heather. Sharing on FB today 🙂
you are the BEST!! thanks so much
Homemade bread is the best! Can’t wait to give this a try!
thanks Jessica, it really is
I love homemade bread but always buy the frozen you let rise…yeast and I are not friends!! This recipe you just mix yeast with the ingredients!! Yea!! I can’t wait to make this! Love Hawaiian bread! Thank you soooo much!!
yes! it is really so easy, and if you use the Red Star, you will have NO troubles at all. Their yeasts is perfect every time.
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I made this today the bread turned out really moist like playdough texture. I don’t know what I did wrong.
I’m not sure if you mean the dough was too wet, or it was too doughy after baking. You may need to simply add a bit more flour, or if it was under baked – then it needs to stay in the oven a bit longer
I think I’m having the same problem! The dough is rising now but it’s so weird and dense and non-elastic. I make bread a lot so this is very perplexing to me.
I did a little digging on the internet and it might be the enzymes in the pineapple. Did you use juice from a fresh one or juice from a jar or can? Apparently the fresh pineapple will break down the gluten in the flour and leave you with a kind of bread-like goo! I’m going to get a can of juice tomorrow and give it another shot.
I used canned pineapple juice for my bread, and the loaves always turn out perfectly
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Has anyone used a gluten free flour blend for this? Can you share what you used?
Thanks.
I have not, but I would think a GF blend should work fine
I just made this bread and it is so fluffy and the texture and taste of the bread is amazing!! I added about 1/4 cup of extra bread flour to this recipe since mine was a little too sticky when i was kneading it with the hook. Wow! I could eat all of this bread all by myself! 🙂 This is definitely my go to bread recipe now!! Thank you so much for sharing your recipe. It was so easy to make too!
I am thrilled to hear how much you enjoyed it!! this is by far one of my favorites too
Thank you for this recipe. I like it a lot!
I a so happy to hear that! we love this one too
Hello I just made this and was wondering how do you store the bread. This is my first time making bread thanks!
if i plan to use it within two or three days – i wrap and store at room temperature – for up to a week in the fridge – or longer i store in a freezer bag