Hawaiian Sweet Bread Recipe | Barbara Bakes (2024)

FAQs

What makes Hawaiian bread so good? ›

Pineapple juice and sugar: Pineapple juice and white sugar are essential for this sweet, subtly fruity Hawaiian bread. Eggs: Three eggs add moisture and help bind the bread dough together. Butter: A stick of butter lends even more moisture and richness.

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…

Add pineapple juice and milk and continue to heat gently until mixture reaches 110°-115°. In a large bowl, combine 3 cups flour, potato flakes, sugar, salt and ginger. Add yeast and butter mixtures to dry ingredients; beat just until moistened. Add eggs; beat until smooth.

If you want to make stale bread soft again, wrap the bread in foil. If the crust of the bread is very hard, sprinkle a little water on the outside before you close the foil. Place the bread in a 300°F oven for 5-15 minutes or until the bread feels soft.

What's the difference between Hawaiian rolls and regular rolls? They are an enriched roll, meaning that they include butter and eggs. Regular rolls usually do not. Hawaiian rolls also include pineapple juice to give them that tasty, sweet, pineapple flavor.

Keep them in the fridge if you don't plan to use them within 3-5 days. This will help prevent them from becoming stale. Some people report that the fridge dries their bread out.

Portuguese sweet bread (known as Hawaiian sweet bread in the Western US; see below) refers to an enriched sweet bread or yeasted cake originating from Portugal. Historically, these sweet breads were generally reserved for festive occasions such as Easter or Pentecost and were typically given as gifts.

Our mouthwatering tale begins in the 1950's in Hilo, Hawaii. There Robert R. Taira, the Hawaiian-born son of Japanese immigrants who graduated top of his baking class, opened his first bakeshop: Robert's Bakery. Here is where the first soft round loaves of the Original Hawaiian Sweet bread were made.

Lubricate With Oil. One of the easiest ways our bakers follow to make bread soft and fluffy is by using 1-2 tablespoons of lubricant/fats such as vegetable oil to wet the ingredients. This will prevent the formation of excess gluten, as excess gluten makes bread chewy.

In the oven: Preheat oven to 200° or Warm setting. Wrap the bread in a damp (not soaking) towel, place on a baking sheet, and pop it in the oven for 5-10 minutes. In the microwave: Wrap the bread in a damp (not soaking) towel, place it on a microwave-safe dish, and microwave on high for 10 seconds.

What can I add to homemade bread to make it softer? ›

—knead the dough less, don't be afraid of fat, add some form of sugar, and bake at a lower temperature. FAT. Use a 6% fat cottage cheese, whole milk, or buttermilk. Fat helps with softening—it coats the flour particles thus preventing gluten development.

The dough is soft and heavy, with a lovely yellow tinge from the egg yolks.

Portuguese sweet bread (known as Hawaiian sweet bread in the Western US; see below) refers to an enriched sweet bread or yeasted cake originating from Portugal. Historically, these sweet breads were generally reserved for festive occasions such as Easter or Pentecost and were typically given as gifts.

Since the early 1900's, Portuguese sweet bread has been a popular dish in Hawaii.