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Hawaiian Round Bread Loaf.
Milisa

Hawaiian Sweet Bread

Hawaiian Sweet Bread is easy to make at home. A homemade round bread recipe that is soft and slightly sweet, perfect to slice and serve or fill with with spinach dip.
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Prep Time 15 minutes
Cook Time 35 minutes
Additional Time 3 hours
Total Time 3 hours 50 minutes
Servings: 1 Loaf or 16 Rolls
Course: Bread
Cuisine: American
Calories: 480
Ingredients Method Notes

Ingredients
  

sponge
  • 1/4 cup all purpose flour
  • 1 tablespoon instant dry yeast
  • 2 tablespoons water
bread
  • 1/2 cup pineapple juice
  • 4 tablespoons softened butter
  • 1/3 cup brown sugar
  • 3 eggs divided use
  • 1 teaspoon vanilla extract
  • 3 1/2 - 4 cups all purpose flour
  • 1 1/2 teaspoons kosher salt
  • olive oil or butter for greasing the bowl and pan

Method
 

  1. Make the Sponge: Add 1/4 cup of flour, yeast and 2 tablespoons of warm water to a small bowl. Mix well and set aside for 10 minutes.
  2. Make the Dough: Melt butter and place in a  large mixing bowl with pineapple juice, brown sugar and vanilla. Add 2 whole eggs plus one egg yolk,  reserving 1 egg white in a small bowl for brushing the round loaf. Mix well. 
  3. Add 3 1/4 cups of flour, salt and the sponge. Mix with a dough whisk or wooden spoon until dough pulls away from the sides of the bowl and comes together into a ball. Add additional flour if needed 2 tablespoons at a time. 
  4. Knead the Dough: Flour a clean surface. Pour the dough onto the lightly floured surface and knead for 4-5 minutes, adding more flour 1 tablespoon at a time until dough is a smooth ball. 
  5. Dough Rise: Grease a large bowl and place dough into the bowl, turning to coat. Cover with a bowl cover or plastic wrap and place in a warm place to rise for 2 hours. 
  6. Punch down the dough, kneading out the excess air bubbles. Line a rimmed baking sheet, round cake pan or a pizza pan with parchment paper. 
  7. Shaping the Dough: Shape the dough into a round loaf and place onto the prepared pan. 
  8. Second Rise: Cover the bread dough with a damp tea towel and set in a warm place to rise, about an hour or until doubled in size.
  9. Beat the egg white and brush over the loaf. 
  10. Baking: Bake in a preheated 350° oven for 35-40 minutes or until loaf reaches 190° using an instant-read thermometer. If loaf is getting too brown, cover lightly with aluminum foil for the remaining baking time.
  11. Remove from oven and place on a wire rack to cool slightly. 
  12. Serve warm or at room temperature. 

Notes

Directions for Hawaiian Rolls

  1. After the first rise, divide the dough into 2 pieces and then divide into 8 equal pieces, making 16 rolls. Shape rolls into balls, tucking under the ends and rolling between your hands to form smooth dough balls. 
  2. Place in a greased or parchment paper lined baking pan. Cover with a damp towel and rise for about one hour. 
  3. Brush with beaten egg white and bake for 15-17 minutes or until golden brown.
  4. Serve immediately or at room temperature.

Bread Bowl for Dip Directions:

  1. When bread has completely cooled, cut about 1/2 inch circle from the dome top of the loaf with a serrated bread knife. 
  2. Cut a circle around the inside, leaving at least 1/4 inch of the sides of the bread intact. Slice bread into chunks, carefully removing and set aside in another bowl. 
  3. Spoon dip into the bread bowl just before serving and serve with reserved bread pieces.
Storage: Store leftover bread in an airtight container or wrapped in plastic wrap at room temperature up to 2 days. Freeze up to 3 months.