Hawaiian Bread Recipe — 138 Comments

  1. So I’m new to using my bread machine. My question is that in your instructions you say add more of an ingredient if it doesn’t look the right consistency but my machine says never to raise the lid because you have to start over. What is your take on This?

    • That’s very interesting! What brand of machine is it? I would say that the instructions that come with your machine trump any advice that I give. So don’t raise the lid.

      • I believe that’s meant for during the baking cycle, not the kneading cycle. This is because the temperature is regulated during baking and opening the lid can drop it. Also, steam from the baking can hit you in the face which isn’t fun.

    • I add 1 tablespoon of water. I can lift my lid without stopping the mixing process. It didn’t look like it was pulling all of the flour away from the side of the pan. The loaf was perfect. I am making a loaf today and just added the water with other liquid.

  2. Hi, u think i can make it with gluten Free flour? My machine have the gluten Free set tinglado and im trying to find a gd gf recipe

    • Good question! I would not make this with recipe with gluten free flour. GF flour is a lot different than bread flour and the recipe would need a lot of tinkering in order for it to work.

  3. My Zojirushi machine (the new model that just came out) doesn’t have a basic setting. Do you know what the equivalent would be?

  4. Is the 2 Tablespoons of milk called for in the recipe dry milk powder? It is listed with the dry ingredients so it made me wonder. Thanks.

  5. I have a Sunbeam bread machine I stopped it one day because I messed up on recipe. Well I can’t get it to start over from beginning of recipe. This is on another day .how do I start the machine from the begaing. Thanks

  6. I would like to try this recipe. One challenge I have is making it low sodium / no sodium. Can this recipe be tweaked to make it low sodium or remove the salt all together?

    • I’m sorry, but I don’t have a low sodium version of this recipe. I don’t recommend removing the salt either as that would cause the bread to rise way too much.

  7. This recipe is wonderful! I have the same Zojirushi machine you do, and it came out light and tender. I do have a couple questions:

    1.) Does it matter what kind of pineapple juice? I used not made from concentrate which has less sugar than made from concentrate. Do you need to cut the sugar down if you use made from concentrate (large 46 oz. can)?

    2.) This recipe made a smaller loaf for me, closer to 1 1/2 lb. than 2 lbs. How would you scale it up to make a 2 lb. loaf (using 4 c. flour)? Use 1 c. pineapple juice and 2 eggs? Just wondering.

    Thanks, Marsha!

    • I’m so glad that you like the recipe. 🙂

      Different types of pineapple juice will have different amounts of sugar. If you used a low-sugar option that might explain why the loaf was smaller. I used canned juice and thought that the size was about right for a two-pound loaf.

      If you’d like to scale the recipe up here’s an article on how to adjust recipes. Let me know what you come up with. I always like to hear how others adjust, improve and vary the recipes.

      • I just made the recipe yesterday for my parents using my old bread machine. They raved about it and it is now one of their favorites. The adjusted recipe (below) made a perfect 2 lb. loaf for that machine (Oster Expressbake):

        1 c. pineapple juice
        2 large eggs
        2 1/2 tablespoons olive oil
        2 1/2 tablespoons milk
        3 tablespoons sugar
        1 teaspoon salt
        4 cups bread flour
        2 teaspoons active dry yeast

        I did the math according to the link you posted, and used the Basic and Light crust settings on the Oster. The loaf did rise pretty high, but the top didn’t split. If you want a lower rise, I think you could increase the salt to 1 1/2 teaspoons or just use 1 egg. I also used the 6 oz. canned pineapple juice (+ 2 oz.), so the sugar content seemed about right. You could even decrease the added sugar if you think the loaf is too sweet. Hope this helps, and thanks again!

  8. We really like the Hawaiian hamburger buns/rolls from the store. I was just curious if you’ve done this on a dough setting and then shaped it and baked in the oven? Any adjustments that would need to me made to shape it?

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