Bring home the taste of Hawaii with this sweet, soft, and fluffy home-baked Hawaiian bread! Since it’s fairly easy to make, it’s highly recommended for weekend baking. Plus, you’ll have the benefit of having homemade bread all through the week. What’s great about this recipe is that you can keep it fresh in the fridge up to a week. You can even eat it plain, as a sandwich, or with your choice of jam or spread.
The only challenge in making this Hawaiian bread is the waiting time. Thus, while waiting for the dough to rise, you can do other stuff. Since I made this over the weekend, I had plenty of time for household chores while waiting. Or, you can simply relax, put your feet up, and enjoy your favorite movie or TV series!
Why You Need to Make this Home-baked Hawaiian Bread
Apart from how easy it is to make, the ingredients are readily available. For beginners, this is a great starter recipe. If you are an expert baker, you can play around with the recipe and add nuts or dried fruits in it. Pineapples would be the perfect toppers for this Hawaiian bread, don’t you think?
This soft and fluffy bread is also good if you are trying to limit your carbs intake. With only 38g of carbs per serving, you still have room for another slice or two! Bread is also a filler, so it makes you feel fuller longer. Pair it with a hot cup of coffee or tea and you can have a delightful afternoon tea or coffee break! Goes well with eggs for breakfast, too!
Let’s get baking! For this recipe, I used the loaf pan and 2 round cake pans that came with the 12-piece complete bakeware set. I still have room for other recipes with the rest of the set so it really is the best deal in town! Grab yours from our store if you don’t have a set yet!
Don’t forget to comment below once you’ve tried this recipe. Feel free to share it with your friends, too. Happy weekend baking!
Easy Hawaiian Bread
- 1 loaf pan
- 1 cooling rack
- 2 round cake pans
- 1/2 cup warm water 110°F or 45°C
- 2 .25-oz envelopes of active dry yeast
- 1 cup pineapple juice
- 3/4 cup white sugar
- 3 eggs
- 1/2 cup butter melted
- 1/2 cup water
- 1 tsp vanilla extract
- 1/2 tsp ground ginger
- 6 cups all-purpose flour
- In a large mixing bowl, pour warm water then add the yeast. Let it stand for about 10 minutes until it begins to form a creamy foam.
- In the same bowl, beat the yeast mixture along with the 1/2 cup water, pineapple juice, melted butter, sugar, eggs, vanilla, and ginger.
- Stir in 1/2 of the flour until there are no dry spots. Slowly mix in the remaining flour, 1/2 cup at a time. Mix well until it forms a stiff dough.
- Get another large bowl and lightly brush around the inside with oil. Place the dough inside it, turning to make sure all sides are coated with oil. Cover with a towel and let the dough rise in a warm area for an hour until it rises.
- While waiting, lightly grease the loaf pan and round cake pans.
- After an hour minutes, preheat the oven to 350°F (175°C). On a well-floured surface, deflate the dough and turn it. Divide into 3 equal pieces or depending on the sizes of your pans. Place the dough in the prepared pans and cover with a towel. Let it rise for another 40 minutes or until the dough doubles in size.
- Bake the loaves for 25 to 30 minutes until the top is golden brown.
Nutrition Facts (per serving)