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.
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
This could almost be classified as another recipe. The first time I went to make this bread I didn't have all the ingredients. I omitted the potato flakes and lemon extract. Instead of 4 tablespoons of margarine, I used oil and I used 1 TSP of salt instead of 3/4 TSP. I made the bread in my bread machine, any crust setting works. Just a different variation. - 25 Jul 2000 (Review from Allrecipes US | Canada)
The Hawaiian Bread had a wonderful smell and a lovely texture. It tasted great with or without butter. I made two batches in one day. One I gave to my mother who had never even heard of it before. She couldn't get enough. - 15 Jan 2001 (Review from Allrecipes US | Canada)