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Hawaiian Sweet Bread is a magnificent recipe that yields 2 loafs for the work of one. My kids go nuts over this delightfully sweet and fluffy bread each and every time I make it. I always serve it alongside my Instant Pot Gnocchi Soup and when we make up our smoked Pulled Pork. It is a very easy to follow recipe that even the beginner baker could master with ease.
Ingredients:
- 2 cups water
- 2 tablespoons yeast
- 2/3 cups sugar
- 2 tsp salt
- 1/4 cup vegetable oil
- 5 1/2 cups all purpose flour
Directions:
Heat 2 cups of water to 115-120F. I love using my temperature gun to measure my water especially when it comes to making breads. You can use a traditional meat or candy thermometer if that is all you have on hand.
Add in the sugar to the heated water and stir. You want it to start to dissolve.
Next stir in the yeast to the sugar water and set aside for 10 minutes exactly. It with become bubbly, we want to see this.
After the 10 minutes has passed stir in the salt and oil to the liquid yeast mixture. Then slowly stir in the all purpose flour until you can form a ball. You don’t want it too sticky or too dry. It should be plyable enough to form and keep a ball shape without sticking to your hands. Set the dough aside and prepare your kneading area.
I love to use my Bethany pastry cloth board. Lightly flour the board or surface and knead the dough for a couple minutes up to 5. Sprinkling with flour as needed. Your end result should allow you to be able to pull away from the ball of dough without it ripping. Let the dough sit while you prepare the next steps but don’t put away as you will need it again after the dough rises.
Next you will want to spray with non stick oil a larger bowl. Place your dough inside and cover with a damp towel or a proofing cloth if you have one.
Allow the dough to rise for 1 hour- the dough should have just about doubled in size by the 1 hour mark.
After it has double in size carefully remove it from the bowl and using a pastry cutter, divide into 2 and knead a few times allowing the dough to be tucked under and then placed into 2 seperate greased loaf pans or silicone is what I switched over to years ago and highly suggest if you are an advid baker.
Allow the dough to once again rise for an additional 30 minutes but uncovered this time. I like to allow them to rise on top of my stove top and I preheat my oven while they rise to 350ºF.
Finally after the 30 minutes have passed and they have started rising again, I slice the top with a lame and bake them for 30 minutes until golden brown and cooked throughly. (You can use a sharp knife instead of a lame but do not let the knife pull at the dough while slicing)
Enjoy this Hawaiian Sweet Bread within the next few days storing on the counter with a loose kitchen towel overtop.
This delectable Hawaiian Sweet Bread can also be frozen for later if you choose not to devour it immediately like we do.
Hawaiian Sweet Bread
Equipment
- 2 bread loaf Pans
Ingredients
- 2 cups water
- 2 Tbsp yeast
- ⅔ cups sugar
- 2 tsp Salt
- ¼ cup vegetable oil
- 5½ cup all purpose flour
Instructions
- Heat 2 cups of water to 115-120F. I love using my temperature gun to measure my water especially when it comes to making breads. You can use a traditional meat or candy thermometer if that is all you have on hand.
- Add in the sugar to the heated water and stir. You want it to start to dissolve.
- Next stir in the yeast to the sugar water and set aside for 10 minutes exactly. It with become bubbly, we want to see this.
- After the 10 minutes has passed stir in the salt and oil to the liquid yeast mixture. Then slowly stir in the all purpose flour until you can form a ball. You don’t want it too sticky or too dry. It should be plyable enough to form and keep a ball shape without sticking to your hands. Set the dough aside and prepare your kneading area.
- I love to use my Bethany pastry cloth board. Lightly flour the board or surface and knead the dough for a couple minutes up to 5. Sprinkling with flour as needed. Your end result should allow you to be able to pull away from the ball of dough without it ripping. Let the dough sit while you prepare the next steps but don’t put away as you will need it again after the dough rises.
- Next you will want to spray with non stick oil a larger bowl. Place your dough inside and cover with a damp towel or a proofing cloth if you have one.
- Allow the dough to rise for 1 hour- the dough should have just about doubled in size by the 1 hour mark.
- After it has double in size carefully remove it from the bowl and using a pastry cutter, divide into 2 and knead a few times allowing the dough to be tucked under and then placed into 2 seperate greased loaf pans or silicone is what I switched over to years ago and highly suggest if you are an advid baker.
- Allow the dough to once again rise for an additional 30 minutes but uncovered this time. I like to allow them to rise on top of my stove top and I preheat my oven while they rise to 350ºF.
- Finally after the 30 minutes have passed and they have started rising again, I slice the top with a lame and bake them for 30 minutes until golden brown and cooked throughly. (You can use a sharp knife instead of a lame but do not let the knife pull at the dough while slicing)
- Enjoy this Hawaiian Sweet Bread within the next few days storing on the counter with a loose kitchen towel overtop.
- This delectable Hawaiian Sweet Bread can also be frozen for later if you choose not to devour it immediately like we do.
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