You’ll love this Hawaiian bread recipe! It’s easy to make and so good! The crust is extra flaky. The bread is sweet and has a cake-like texture. So good!!
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O-M-G this bread is soooo good, especially warm. I followed the recipe exactly, didn’t make any changes and it was gorgeous to look at and scrumptious to eat – YUM! Thanks for this recipe! ~ Sharon
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Before I get into the recipe, I know that a lot of people come to my website for the first time via this page. So here are some quick things you should know.
I make all the bread for my household with my bread machine. Yep, all the bread, hamburger buns, hot dogs buns, dinner buns hoagie rolls and more come from my bread machine.
People might be surprised to learn that I like to use bread mixes occasionally. It’s a great way to try new types of bread without investing in special ingredients or different types of flour. In fact, that’s how I discovered my passion for dark rye bread.
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That made me curious about Hawaiian bread. What would it taste like if I made it from scratch? As is usually the case, the homemade bread tasted even better than the mix.
Of Lanai and developed it as a vast pineapple plantation. It became the largest plantation in the world with over 20, 000 acres devoted to growing pineapple.
Did you know that it’s possible to grow pineapples as a houseplant? The top of the pineapple (the green bit) can be planted in soil and a new pineapple plant will grow. The Man of the House has actually done this. It took ages to grow, but we did get a small pineapple at the end.
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Here’s a hint for making Hawaiian bread. 3/4 of a cup of juice is 6 ounces. The single-serving cans of pineapple juice just happen to be 6 ounces. How handy is that?
If your machine has a sweet cycle you can use that for this bread. My Zojirushi doesn’t have a sweet cycle. So I make this recipe using the basic cycle.
However, don’t use the quick bread/cake cycle for this Hawaiian bread recipe. The quick bread or cake cycle is made for recipes that don’t include yeast. Banana bread is an example of something that should be made using the quick bread or cake cycle.
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I make this recipe in my two-pound machine. Note that you’ll be using the sweet or basic cycle with the medium or light crust setting.
Follow the instructions that came with your bread machine in terms of which ingredients to put in the bread machine first.With my machine, a Zojirushi Virtuoso Breadmaker, I add the liquid first.
Speaking of the liquid, people often wonder if they should warm the pineapple juice for this Hawaiian bread recipe. It all depends on your machine. If your machine has a preheat cycle like my Zo, then the bread machine will warm the juice for you. If your bread machine does not have a preheat cycle, then I’d bring the juice to room temperature before adding it to the bread pan.
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I made this loaf with the bread machine set at medium crust. It came out a little darker than I’d like. The next time I’m going to use the light crust setting.
Be sure to check on the dough after five or ten minutes of kneading. Pop the top of the bread machine and look at the dough. It should be a smooth, round ball.
If the dough is too dry add liquid a teaspoon at a time until it looks right. If it looks too wet, add flour a tablespoon at a time until it looks good.
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You'll love this Hawaiian bread recipe! We found the crust to be extra flaky and the bread had a cake-like texture. Yum!!
Should you warm the juice before adding to the bread pan? It all depends on your machine. If your machine has a preheat cycle like my Zo, then the bread machine will warm the juice for you. If your bread machine does not have a preheat cycle, then I'd bring the juice to room temperature before adding it to the other ingredients.
Serving: 1 slice | Calories: 163 kcal | Carbohydrates: 28 g | Protein: 5 g | Fat: 3 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Trans Fat: 1 g | Cholesterol: 14 mg | Sodium: 153 mg | Potassium: 73 mg | Fiber: 1 g | Sugar: 4 g | Vitamin A: 25 IU | Vitamin C: 1 mg | Calcium: 12 mg | Iron: 1 mg
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All information presented within this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information on should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. I try to provide accurate information to the best of my ability; however these figures should still be considered estimates.Is it possible to do daily bread making? In a modern life? It is if you have a few tools and techniques on hand.
A few years back Kirk surprised me with a Zojirushi BB-CEC20 Home Bakery Supreme 2-Pound-Loaf Breadmaker (there’s a mouthful!) to replace my worn out Breadman machine. Since then, daily bread has become so easy to make. Mostly because the bread looks like a normal loaf. The machine has a long pan, with 2 dough paddles inside. Most machines have one paddle, and are square-ish in shape, and bake up tall. This means you can actually make sandwich bread!
This machine has allowed me to make nearly daily bread (3 boys go through a lot!), and without a lot of time invested. The biggest key is prepping it ahead of time, as seen above. I measure out the ingredients and put the flour in a quart mason jar (use a funnel), and any leftover flour (a quart holds about 4 cups all-purpose flour) goes into a second jar, along with any salt, dry milk, sugar, or other dry ingredients. You can prep out weeks of this mind you!
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Then, when ready to bake, I add in the water called for, any oil or butter, the dry goods, and then measure out my yeast. It takes less than 5 minutes to get a loaf going.
If you have a large enough bread machine (2 pound capacity), just follow the method for adding ingredients that it calls for. Zoji’s warm the ingredients for you (this is why a cycle takes longer), so with other machines you would need to use warm water instead, and stack the ingredients as above.
Once fully cooled, store in a sealed bread bag, and use within 2 days for best results. This slices well for freezing. We take out slices at night, put in a sandwich box, and let thaw in the refrigerator overnight.
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Following the standard directions for a Zojirushi bread machine, add the water, oil, then the flours, sugar, dry milk, and salt. Make a small divot, add the yeast in it.
For best results, once bread is fully cool, store in a large bread bag or 2 gallon zip top bag, and use within 1½ days. For long-term storage, once cooled, slice as desired and double bag, and freeze. Take out slices as desired, let thaw on the counter in a covered container.
Add all the ingredients in order listed. Set for a Basic Loaf, medium crust in a Zojirushi machine, whole wheat 1½ lb loaf in other machines. Once baked, remove promptly and cool on a wire rack. Use with 24 hours for best taste.
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, whole wheat 1½ lb loaf in other machines. Once baked, remove promptly and cool on a wire rack. Use within 24 hours for best taste.
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