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.

I saw one other review that commented about the "batter" appearance of the mix and that's what I got. The "batter" didn't rise, then when I POURED it onto a well floured work area it just spread. It didn't rise the second time and remained the same during cooking. The final product was like a weapon! Heavy and dense dough. It sounds like a wonderful recipe - wondering what went wrong?

This was easy to make, and yes the dough was a bit battery--the recipe even calls it a stiff batter. It came out great and baked well. It wasn't as sweet as I hoped, but my husband likes his sweets and really enjoyed this bread. I formed the dough into rolls rather than three loaves and baked as directed, and it came out great.

This recipe is not good. I made it exactly as it is currently posted. The dough is more like a batter. It seems like the ingredients are off. The bread flavor is only ok.

One of my family's favorites! A little work, but worth the trouble! Goes really great with roast pork or barbeque ribs!

This bread is a huge hit. I made it for a Hawaiian themed party and now everyone asks me to make this for any occasion. It is simple to make and tastes great.

I had a Hawaiian luau for a bridal shower. This bread was a hit. It is not hard to make either. Thanks.

I love this bread. It's wonderful. I've made it several times already and I always get asked to make more.

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 bread was very tasty! I cut the recipe in half, so I used one egg and one egg white. I also used applesauce for half of the butter. Maybe it was due to my substitutions, but the bread was not able to be formed into loaves after proofing the first time. I had to pour it out of the bowl because it was more batter-like than doughy. Regardless, the bread rose nicely the second time and baked up wonderfully. I also did not have any ginger so I left it out - I think it would be good either way. I served this with Jamaican Jerk Pork Chops from this site and it made a wonderful tropical meal!

Yum, this was very good. We ate it fresh from the oven! I cant wait to try it toasted for breakfast. I did make it in my bread machine I have a 2lb breadmaker and thought I could get away with 2/3 of the recipe. It rose too high and didnt quite bake all the way on top, so I put it in the oven a few minutes more and it was fine. Will make again! But only half recipe.

The consistency of this bread was wonderful. I made it for a buffet breakfast for 50 people and it was gone it minutes! I recommend substituting coconut extract and to make the loaves the size of 2 fists...they bake much quicker this way

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!

Great tasting bread! Relatively easy to make, although kids can be impatient with waiting for the bread to proof.

Great bread, but add a little more salt than the recipe calls for. Serve this with toasted cocoanut butter....mmmm, mmmm good!

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