Hawaiian Bread Recipe | Bread Machine Recipes (2024)

FAQs

What makes Hawaiian bread different from regular bread? ›

Hawaiian bread is soft from the sugar, pineapple juice, eggs and butter that are added to the dough. The acidity of the pineapple juice also helps tenderize the dough.

Making bread from a machine is marginally cheaper than buying it, as long as you eat bread frequently enough to offset the cost of the appliance. Specifically, I see this as an investment that's smart for households that go through bread quickly, like large families or homes with multiple roommates.

The recipe combines milk, sugar, yeast, flour, and sometimes pineapple juice to add that delightful sweetness to the roll, and reflects the strong Portuguese influences in Hawaiian cuisine.

Adding Ingredients to the Bread Machine

Manufacturers usually recommend adding the liquids first, followed by dry ingredients, with the yeast going in last. This keeps the yeast away from the liquid ingredients until kneading begins.

Yes! Our products are ready to eat as they are fully baked. In fact, most people say our bread and rolls don't even make it to the table because they tear into it right away. Most of our products have an ovenable tray or tin, but don't let that fool you…

Portuguese sweet bread (known as Hawaiian sweet bread in the Western US; see #Outside of Portugal below) refers to an enriched sweet bread or yeasted cake originating from Portugal.

Some attribute the demise of the bread machine to the fact that cooks were just disappointed by their results. Lara Pizzorno, the author of Bread Machine Baking, chalked it up to food snobs who regarded the machine as “the electric equivalent of The Bridges of Madison County” in a 1996 article in The New York Times.

One disadvantage of using a bread maker as opposed to your hands is that the paddles are typically fixed, meaning they remain in the dough when baking, often leaving a hole in the middle of the loaf.

Bread made from your bread machine is best eaten on the same day, however if kept in an airtight container will last for 2 to 3 days depending on the type. Most bread types can be kept in the freezer. If the bread is slightly stale it can be used for bread pudding, croutons or baked French toast to save wasting it.

KING'S HAWAIIAN Dinner Rolls have a melt-in-your-mouth texture - soft and fluffy with just the right touch of sweetness. KING'S HAWAIIAN Rolls are the perfect size for great sliders, kid-friendly snacks, desserts and serve as a complement to any meal.

Is King's Hawaiian bread really made in Hawaii? ›

Our Original Hawaiian Sweet Bread was shipped to the mainland by locals and tourists alike as gifts for their families and friends. Being an entrepreneur at heart, Robert was determined to spread his Aloha Spirit all across the mainland. In 1977 a new 24,000 square foot bakery was built in Torrance, California.

If you live in Hawaii, you know that Hawaiian sweet rolls are actually based on Portuguese sweet bread rolls, known as Pao Doce. Every bakery in Hawaii makes this type of bread. Pao Doce is Portugal's version of brioche and it is used in a variety of preparations, from breads to sticky pastries.

A: Before putting any of your ingredients into the pan spray it with a vegetable spray such as Pam.

Therefore, proofing active dry yeast before adding it to a recipe will ensure that it properly reacts with the other ingredients and produces desired results.

Spraying water when putting the the dough in the oven helps keep the crust soft to allow maximum oven spring. Without the steam, the crust will harden, which results not as good of a rise. However if the steam is left in the oven your bread will not color well.

KING'S HAWAIIAN Dinner Rolls have a melt-in-your-mouth texture - soft and fluffy with just the right touch of sweetness. KING'S HAWAIIAN Rolls are the perfect size for great sliders, kid-friendly snacks, desserts and serve as a complement to any meal.

It is a type of bread that is made with mashed potatoes added to the dough. This bread is typically made with the same basic ingredients as other types of bread, such as flour, water, yeast, and salt, but the addition of potatoes gives it a denser texture and a slightly sweet flavor.

Brioche leans heavily on the added heft of eggs and butter, whereas Hawaiian bread embraces extra sweeteners like sugar, honey, or even pineapple juice, as well as a smaller quantity of eggs and dairy.

Sourdough relies on a mix of wild yeast and lactic acid bacteria, rather than baker's yeast, to leaven the dough. It's richer in nutrients, less likely to spike your blood sugar, contains lower amounts of gluten, and is generally easier to digest than bread made with baker's yeast.