"This easy to make batter bread brings the sweet and tender flavor of Hawaiian bread home from vacation. This is a recipe for homemade Hawaiian bread. It's sweet, spicy and tender." — SAUNDRA
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2 (.25 ounce) envelopes
active dry yeast
warm water (110 degrees F/45 degrees C)
This is one of my new favorite bread recipes! I adapted it for my bread machine by cutting the recipe in half. I noticed that there was no salt in the recipe so I added 3/4 of a teaspoon just to be safe and the loaf came out perfect. I used 1 and 1/4 teaspoon of bread machine yeast, 1 egg and substituted coconut extract for the vanilla extract. I baked it on the regular crust sweet bread setting. It was so sweet and soft - almost more like cake than bread. It also made great toast. Delicious!
This turned out differently than expected. The dough was runny, sticky, and hard to work with. It also didn't rise as much as I would like, and wasn't sweet enough, even with all the sugar. It was good hot out of the oven with butter, but I probably won't make this again.
This recipe has been revised. The yeast is mixed with 1/2 cup warm water in step 1 of the directions. A second 1/2 cup water is used to make the batter. - The Staff
I wanted a Hawaiian-style bread like the pull-apart you find in the store. I wanted to make the dough in my bread machine. I took the suggestions of Jennifer 72--cut the recipe in half, added the salt, changed the vanilla extract to coconut extract. I addedd 2TBSP water to adjust for the 1/2 egg I didn't use.
I had to keep adding flour to the recipe to make a dough that I could handle because this is more of a batter bread. When the dough was right and the cycle was finished, I patted the dough out flat. I cut the dough into 18 or 20 small pieces. I rolled those pieces into small balls and placed them in a greased angel food pan. I let that rise till doubled in size, about 1 1/2 hours. I baked it at 350degrees for about 35 minutes--till brown on top. I forgot to add some egg wash on top, could do that next time. Also, I might cover the bread or turn it down. The sweetness of the dough caused the brown top to get crispy instead of chewy.
After baking, I let it sit in the pan on a cooling rack for five minutes. Then I turned the bread upside down to remove it.
The guests at my Hawaiian-themed dinner party loved it, it made a great pull-apart bread.
If anyone tries it this way, I hope you measure how much extra flour you add. It might have been as much as 3/4cup+. I just kept adding flour. Also, I would omit the substitution for the 1/2 egg, just forget about adding extra water.
Really glad that it came out so well. Enjoy, and hope my comments help.
This recipe turned out awesome! I cut the recipe in half and added honey to the warm water/yeast mixture to help activate the yeast. I also turned them into dinner rolls and gave them a light egg wash prior to baking. Made these on Thanksgiving and everyone loved them. I'll definitely be making these again, a perfect bread to make hum bows!
Only downfall...NEEDS SALT. Bread was wonderful. I made a french loaf out of it to eat with Grilled Pineapple Chicken sandwiches and it was great. This one goes into my cookbook but with SALT added.
Great bread, but add a little more salt than the recipe calls for. Serve this with toasted cocoanut butter....mmmm, mmmm good!
We decided to make rolls because we were wanting a bread for Thanksgiving dinner. This was so close to the store bought we could almost eat them all in one day! Added 1 teaspoon salt to ingredients, about a teaspoon or two of honey to yeast to help activate it and added an egg wash to tops. Recipe made about 15 huge rolls that look just like the picture!
* Percent Daily Values are based on a 2,000 calorie diet.
Hawaiian Bread II
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
** Calories: 226
** Calories from Fat: 52
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