Monday, January 7, 2013

Hawaiian Sweet Bread

It's been a couple days since my last post and in that time I tried out a new recipe I found on, you guessed it, Pinterest!

In my initial introduction post I mentioned being a newlywed. Well, as a gift from my former workplace for my bridal shower, I was given a Kitchenaid Stand Mixer. It was absolute love at first sight. I would have probably used it that night had my hubby and I not made a deal that we wouldn't use any of our gifts until after the wedding. So, it sat in my spare bedroom teasing me for nearly a month before I could add the beautiful machine to my kitchen. I've since come to adore the machine even more. I'm fairly certain that if I could marry any appliance, that baby would be THE ONE.

One thing I've come to love, in huge thanks to the mixer, is making bread. Before I stuck to basic loaves like banana, or cranberry orange, lemon poppyseed, something of the sort, and that was entirely because I HATE kneading bread. It's such a pain, and it's sticky and it takes so much time and I just have no interest for it. Now that I have my mixer, I really don't have that problem anymore thanks to that handy dough hook! My life is even more complete with the delicious fresh bread I can make up!

I have always had a love for those Hawaiian Sweet Rolls you can buy, so sweet, delectable, yummy... So when I came across a recipe for a bread version, I HAD to try it. Though it's not exactly the same to the stuff I've bought, it's pretty darn close and definitely will be something I'll be making again!

(Note this is my picture, but not originally my recipe. To view original, click on title)

7 cups flour, unbleached
1/2 cup butter
1 cup pineapple juice at room temperature
3 eggs
3/4 cup mashed potato flakes
2/3 cup sugar
1 teaspoon salt
1/2 teaspoon ginger or mace
2 teaspoons vanilla
2 envelopes active dry yeas
1 cup milk
1/2 cup water

In a large bowl, combine 3 cups flour, mashed potato flakes, sugar, salt, ginger/mace, vanilla, and yeast.

In medium saucepan, heat milk, water and butter until very warm, 120 to 130 degrees. Add warm mixture, pineapple juice and eggs to flour mixture. Blend at low speed of mixer until moistened. Beat 4 minutes at medium speed. By hand, stir in 3 cups flour to form a stiff dough.

On floured surface, knead in 1/2 to 1 cup flour until smooth and elastic, 5 to 8 minutes. Place dough in a greased bowl turning to grease top of dough. Cover loosely with plastic wrap and cloth towel. Let rise in a warm place, 80 to 85 degrees, until light and doubled in size, 1 to 1 1/2 hours.

Punch dough down. Divide into 3 parts, form each into a round ball. Place in 3 (8 or 9-inch) round cake pans that have been well greased. Cover and let rise in a warm place until light and doubled in size, about 1 hour.

If desired, brush loaves with glaze made of lightly beaten eggs. Also sprinkle with sugar, if desired. Bake at 375 degrees for 25-35 minutes or until loaves sound hollow when lightly tapped. Remove loaves from pan immediately.

I hope you enjoy this recipe as much as I did!

If you'd like to check out the pin click here!

Until next time,


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