Hawaiian Bread Recipe for the Bread Machine
People might be surprised to learn that I like to use bread mixes occasionally. It’s a great way to try new types of bread without investing in special ingredients or different types of flour. It’s how I discovered my passion for dark rye bread.
One of the first bread mixes I tried was for Hawaiian royal sweet bread. We loved it. That made me curious about Hawaiian bread. What would it taste like if I made it from scratch? As is usually the case, the totally homemade bread tasted even better than the mix.
We really like this bread. The crust is extra flaky and the bread has a cake-like texture. It’s a little sweet. In a word, yummy!!
The key ingredient of Hawaiian bread is pineapple juice. Here’s the interesting thing about that, pineapples are not native to Hawaii! As it turns out, pineapples come from South America.
In 1901 the Hawaiian Pineapple Company was founded by James Dole. James became known as the “Pineapple King”.
Dole opened his first pineapple plantation in the central plateau of the Hawaiian island of Oahu. In 1922 Dole purchased the entire island of Lanai and developed it as a vast pineapple plantation. It became the largest plantation in the world with over 20,000 acres devoted to growing pineapple.
Pineapples grow very slowly. They can take two to three years for a pineapple to reach maturation.
Did you know that it’s possible to grow pineapples as a houseplant? The top of the pineapple (the green bit) can be planted in soil and a new pineapple plant will grow. The Man of the House has actually done this. It took ages to grow, but we did get a small pineapple at the end.
Here’s a hint for making this bread. 3/4 of a cup of juice is 6 ounces. The single-serving cans of pineapple juice just happen to be 6 ounces. How handy is that?
- ¾ cup pineapple juice
- 1 egg
- 2 Tablespoons olive oil
- 2 Tablespoons milk
- 2 ½ Tablespoons sugar
- ¾ teaspoon salt
- 3 cups bread flour
- 1 ½ teaspoons active dry yeast
- This makes a two pound loaf. Follow the instructions that came with your bread machine in terms of which ingredients to put in the bread machine first. (My bread machine recommends adding the liquids first.) Use the basic setting.
- I made mine with the bread machine set at medium crust. It came out a little darker than I’d like. The next time I’m going to use the light crust setting.
- Check on the dough after five or ten minutes of kneading. It should be a smooth, round ball. If it’s too dry add liquid a tablespoon at a time until it looks OK. If it looks too wet, add flour a tablespoon at a time until it looks OK. Most of the time though, the above amounts should be just right.
Nutrition Information:Yield: 15 Serving Size: 1 slice
Amount Per Serving: Calories: 137 Total Fat: 3g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 13mg Sodium: 113mg Carbohydrates: 24g Fiber: 1g Sugar: 3g Protein: 4g