Friday, November 5, 2010

Hawaiian Bread

I have a NEW guilty pleasure! Okay, it's been one for awhile but I thought I would share. It's no secret that I love bread. A 'low carb diet' would be IMPOSSIBLE for me! This Hawaiian bread is SO YUMMY!!! I could eat a whole loaf of this stuff in one sitting! The two loaves usually never last more than a couple days.  It makes amazing French Toast too.
I got the recipe from my Mother in-law and I believe it came from Cooking Light magazine.

Hawaiian Bread
1 (6 oz.) can pineapple juice
1 pkg. dry yeast (about 2 1/4 tsp.)
1/2 cup warm milk
2 eggs
1/3 cup sugar
1/4 cup melted margarine or butter
1/2 tsp. salt
3 cups all purpose flour
wheat gluten (optional)

Warm pineapple juice and add yeast. Let stand 5 minutes.
Combine yeast mixture with milk, eggs, sugar, margarine and salt.
Add flour to "dough stage" (you may need a little less or more than 3 cups).
Knead for about 7 minutes and place in oiled bowl. Cover with plastic.
Let rise until doubled in bulk. Form into two loaves and place in oiled pans. (My MIL always braids it and uses a French bread pan so I do too. It looks pretty.)
Let rise again until doubled.
Bake at 350 degrees for 30 minutes.

If you don't have a French Bread pan...I had a friend that put a scrunched up a piece of foil down the center of a cookie sheet and then laid another sheet on top to form two French bread loaves.

I use a French Bread loaf pan. If you go out to buy one I HIGHLY suggest you find one that is perforated like this...
My first one was just a solid piece of metal and the middle never seemed to cook evenly with the ends. The ends would be overcooked and the middle wouldn't be quite done.

 ENJOY! But've been warned how addicting it can be!

1 comment:

Becky said...

This is what I was looking for and now I need to get to the store and find the pan, where did you end up getting yours?