Hawaiian Bread

    Hawaiian Bread


    50 people made this

    About this recipe: An incredibly light, sweet and delicious soft white bread. The dough is kneaded in a bread maker, shaped into a loaf and baked. This bread makes wonderful sandwiches, toast and French toast.

    Makes: 1 loaf

    • 250ml warm water
    • 5 tablespoons caster sugar
    • 375g plain flour
    • 3/4 teaspoon salt
    • 2 tablespoons dried milk powder
    • 2 tablespoons dried potato flakes
    • 1 tablespoon dried active baking yeast
    • 1/4 teaspoon vanilla extract
    • 1/4 teaspoon lemon extract
    • 2 eggs
    • 55g margarine

    Prep:15min  ›  Cook:30min  ›  Extra time:1hr proofing  ›  Ready in:1hr45min 

    1. Measure ingredients into the bread machine in the order suggested by the manufacturer.
    2. Set machine for dough.
    3. Place dough in a 23x13cm loaf tin. Allow to rise until doubled. Preheat the oven to 180 C / Gas 4.
    4. Bake in the preheated oven for about 30 minutes. Crust should be golden and bread should sound hollow when thumped.

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    Reviews (1)


    Don't be fooled. This is not true Hawaiian Bread. I'm a very seasoned experimental baker and have baked for decades. I've tried all the so-called Hawaiian bread recipes to perfection on this site. This is just regular bread with added sugar/flavor to it. The texture of the bread is not "cinnamon roll" chewy. Since there are a lot of Asians in Hawaii, I researched this further. I found a better bread recipe for "cinnamon roll" stretchy bread to use for Hawaiian bread on Allrecipes.com...http://allrecipes.com/Recipe/Chinese-Cocktail-Buns/ I'm still on the search for a better recipe using this Tang Zhong roux method originating from ancient China or Japan (I don't know which). Here's a photo of how chewy Hawaiian bread should appear when pulled apart which I will try soon...http://www.mykitchensnippets.com/2010/05/japanese-style-sweet-bun-dough.html - 18 Dec 2013

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