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Hawaiian Bread

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“From Cooking Light (March 2005)”
READY IN:
2hrs 30mins
SERVES:
24
YIELD:
2 loaves
UNITS:
US

Ingredients Nutrition

Directions

  1. Microwave pineapple juice in a bowl at high 45 seconds or until 100° to 110°.
  2. Dissolve yeast in warm pineapple juice; let stand 5 minutes.
  3. Place yeast mixture in the bowl of a stand-up mixer fitted with a paddle attachment.
  4. Add 1 cup flour to yeast mixture; beat until combined.
  5. Add warm milk, eggs, sugar, butter, and salt, beating to combine.
  6. Add 2 cups flour, 1/2 cup at a time, until combined (dough will be very soft and sticky). Beat at medium-low speed 2 minutes.
  7. Lightly coat sides of bowl with cooking spray and cover with a damp towel.
  8. Let dough rise in a warm draft-free place for 1 hour or until doubled in size.
  9. Preheat oven to 350°F.
  10. Coat 2 (8-inch) round pans with cooking spray; dust each pan with 1 tablespoon flour.
  11. Divide dough evenly between prepared pans.
  12. Cover and let rise in a warm draft-free place for 45 minutes or until doubled in size.
  13. Bake at 350° for 30 minutes or until golden brown.

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