Thursday, June 7, 2007

Hawaiian Sweet Bread

I've made this twice now and I absolutely love it. Try it toasted - you'll love it, too! This bread is also really good for a ham sandwich.

5 1/2 Cups all-purpose flour
1/2 cup instant mashed potato flakes
1/4 cup & 3 Tbsp. sugar
1 1/3 pkg/Tbsp. yeast
3/4 tsp. salt
1/4 tsp. ground ginger
2/3 cups milk
1/3 cup water
1/3 cup butter, softened
2/3 cup pineapple juice
2 eggs
1 1/4 tsp. vanilla extract

1. In large mixing bowl, combine 2 cups flour, potato flakes, sugar, yeast, salt, and ginger. In a small saucepan, heat the milk, water, butter, and pineapple juice to 120-130 degrees F. Add to dry ingredients; beat just until moistened. Add eggs and beat until smooth. Mix in vanilla. Stir in enough remaining flour to form a soft dough.

2. Turn onto floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

3. Punch dough down. Turn onto lightly floured surface and divide in half. Shape each half into a ball or elongated loaf. Place loaves on a greased cookie sheet. Cover and let rise until doubled, about 45 minutes.

4. Bake at 375 degrees F for 20-25 minutes or until golden brown. Remove from pan to wire rack to cool.

That's it! Let us know how it turns out for you and enjoy this wonderful sweet bread.

No comments: