Hawaiian Bread


At a glance you might think this is ordinary bread but, with the first bite you will realize it’s not.  The wonderful sweetness of pineapple juice gives this bread a unique flavor without being over powered with the flavor of pineapple. If you’ve ever had Kings Hawaiian rolls from the store you’ll love the fresh bread even more.  It is much softer and much more flavorful made fresh.   Warm from the oven it’s hard to resist tearing a chunk off and slathering it with butter.  We love the rolls made from this dough so I came up with a recipe for making enough dough for a loaf of bread.

PB&J’s has never tasted so good as it does on a couple slices of this bread.  For those of you who can’t have peanuts never fear almond butter works great and you’ll love the taste too!

This is a straight forward dough that comes together quickly and bakes up just as quick.  Try it and you will have a new favorite sliced bread that your family will love.  After eating about three slice I had to place it in the bread box so not to eat any more, it’s just that good!

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  • Pre-heat your oven to 350°
  • Spray a large bowl and bread pan with cooking oil
  • plastic wrap


  • 1 packet of active yeast or 2 1/4 teaspoons
  • 1/4 cup warm water
  • 3/4 cup room temperature pineapple juice
  • 2 Tablespoons butter at room temperature
  • 2 eggs
  • 4 cups bread flour (all-purpose can be used)

In the bowl of a stand mixer place the warm water, pineapple juice and yeast let sit for 10 minutes.  Add the eggs, butter and flour mix just enough to wet the flour then add the salt.  Let the mixer knead the dough for 10 minutes. Spray a bowl that is more than double the size of the dough with cooking spray.  Place the dough in the bowl and spray it with oil and cover with plastic wrap let rise for 45 minutes to 1 hour or until double in size.  Turn the dough out onto a floured surface roll into a  rectangle about 10 X 12 inches the roll up jelly roll style and place in an oiled bread pan.  The dough makes a large loaf so if you have smaller bread pans it will make 2 loaves. I brushed mine with an egg wash of egg white and a little cold water but you don’t have to unless a you want shiny crust.    Bake in a 350° oven for 30 to 35 minutes or until an instant read thermometer reads 200°.  Let cool in the bread pan for 5 minutes then turn onto a cooling rack.  Let the loaf cool completely before slicing and store in zip top bag for 3 to 4 days or freeze for 1 month.  DSC_1002


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