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Hawaiian Sweet Bread
SUBMITTED BY:
Ruthie Banks
PHOTO BY:
JOSEPHINE
"The mother of a high school friend would make 13 of these lightly sweet loaves at a time! I make this bread year-round, but my family insists it's a 'must' for the holidays."
RECIPE RATING:
Read Reviews
(14)
Review/Rate This Recipe
PREP TIME
20 Min
COOK TIME
20 Min
READY IN
40 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS
7 cups all-purpose flour
3/4 cup instant mashed potato flakes
2/3 cup sugar
2 (.25 ounce) packages active dry yeast
1 teaspoon salt
1/2 teaspoon ground ginger
1 cup milk
1/2 cup water
1/2 cup butter, softened
1 cup pineapple juice
3 eggs
2 teaspoons vanilla extract
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DIRECTIONS
In a large mixing bowl, combine 3 cups flour, potato flakes, sugar, yeast, salt and ginger. In a small saucepan, heat the milk, water, butter and pineapple juice to 120 degrees F-130 degrees F. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Beat in vanilla. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/4 hours.
Punch dough down. Turn onto a lightly floured surface; divide into thirds. Shape each into a ball. Place in three greased 9-in. round baking pans. Cover and let rise until doubled, about 45 minutes.
Bake at 375 degrees F for 20-25 minutes or until golden brown. Cover loosely with foil if top browns too quickly. Remove from pans to wire racks to cool.
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REVIEWS
Reviewed on Feb. 25, 2008 by
Greek Lover Boy
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Greek Lover Boy
Feb. 25, 2008
Ah, Ruthie Banks! I just realized you're the same Taste-of-Home published recipe winner in the cookbook my family bought me for Xmas. ALLERGIES ACCOMODATED Thx for this heavenly, versatile, and easily adaptable recipe. To accomodate our daughter's allergies, I substituted - a gluten free all-purpose mix for the flour - schredded coconut for the potato flakes - coconut milk for the dairy milk - goat-milk butter for the usual butter - dried egg whites for the eggs, and - coconut/lemon extract for the vanilla I also brushed the top with eggwash for a shiny appearance. TIP: because it can be quite sticky, i recommend minimal handling of the dough. BREADMAKER CONVERSION Pour all wet ingredients first, and then all the dry ones. Yes, all 7+ cups of flour. We can disregard the 4-cup flour capacity limit, because that's for the full baking cycle. We're only using the machine for kneading here (step 1). A few min later, plop the dough into a well greased megapan (i use our turkey pan) and let rise uncovered in semi-warm oven (75 F) for 1-1/4 hrs (step 2). Punch dough down flat, brush with eggwash, crisscross with greased pizza cutter, and let rise for another 45 min (step 3). Remove megapan to preheat oven before baking (step 4). Enjoy your pull-apart hawaiian sweet bread!
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3 users found this review helpful
Ah, Ruthie Banks! I just realized you're the same Taste-of-Home published recipe winner in the...
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Reviewed on Dec. 19, 2006 by huguenin
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huguenin
Dec. 19, 2006
Wonderful. Finally, the Hawaiian Bread recipe I've been looking for.
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3 users found this review helpful
Wonderful. Finally, the Hawaiian Bread recipe I've been looking for.
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Reviewed on May 24, 2008 by
Shan
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Shan
May 24, 2008
Really, really good. Not quite like Kings Hawaiian Sweet Bread, but still equally good in its own way. I halved the recipe and rolled the dough into balls to fit into a 9x13 pan. I added more pineapple juice and sugar, per request of another reviewer. It turned out great! Fluffy and soft! Yum!
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2 users found this review helpful
Really, really good. Not quite like Kings Hawaiian Sweet Bread, but still equally good in its...
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Reviewed on Apr. 21, 2008 by
MomW/4Hungrykids
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MomW/4Hungrykids
Apr. 21, 2008
Kings Hawaiian bread MOVE OVER! No more store bought hard to find stuff in my house. This bread is AWESOME! Really easy and pretty fool proof. A tip~ Make a nice french toast breakfast with this and people will flip. WE LOVED IT!
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2 users found this review helpful
Kings Hawaiian bread MOVE OVER! No more store bought hard to find stuff in my house. This...
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Reviewed on Jul. 11, 2008 by
JOSEPHINE
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JOSEPHINE
Jul. 11, 2008
WILL USE OVER AND OVER AGAIN!!! NO BREADMAKER NECESSARY.
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1 user found this review helpful
WILL USE OVER AND OVER AGAIN!!! NO BREADMAKER NECESSARY.
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Reviewed on Jun. 6, 2007 by Rachiewoo
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Rachiewoo
Jun. 6, 2007
I reduced the recipe to 24 servings because it's just me and my husband in the house. This is his favorite of all the breads I've tried. It has a great taste and it's fantastic as toast. And it looks so nice when it comes out of the oven. I baked them on a cookie sheet instead of the cake pans. The second time I made them ovals instead of round so that they would bake more evenly in the middle and they came out wonderfully.
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1 user found this review helpful
I reduced the recipe to 24 servings because it's just me and my husband in the house. This is...
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Reviewed on Apr. 10, 2007 by supernursekn
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supernursekn
Apr. 10, 2007
This recipe is great, the bread is so light and fluffy, and is great with honey butter!
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1 user found this review helpful
This recipe is great, the bread is so light and fluffy, and is great with honey butter!
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Reviewed on Jul. 16, 2008 by DI3MOOSE
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DI3MOOSE
Jul. 16, 2008
Delicious is an understatement for this bread. I was afraid it was going to be a bit too sweet, but it isn't. My husband stated it was the best I've ever made and even my youngest (who doesn't like corn bread) really liked it. Warning, it is hard to stop eating after just one piece.
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0 users found this review helpful
Delicious is an understatement for this bread. I was afraid it was going to be a bit too...
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Reviewed on Jul. 14, 2008 by
soldiergirl633
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soldiergirl633
Jul. 14, 2008
This turned out pretty heavy for me, I'm going to keep looking. Thanks for the recipe though!
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0 users found this review helpful
This turned out pretty heavy for me, I'm going to keep looking. Thanks for the recipe though!
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Reviewed on Jul. 4, 2008 by iamscaredofflies
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iamscaredofflies
Jul. 4, 2008
wonderful recipe...no not kings quality. I PREFER homemade bread taste to storebought. I also increase the sugar alittle not exceeding 1c. and substitute extra pineapple juice instead of the water called for. The aroma is wonderful. very flavorful. when cooking in loaves I cooked longer only because my cake pans were a little bigger than those called for.
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0 users found this review helpful
wonderful recipe...no not kings quality. I PREFER homemade bread taste to storebought. I...
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