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Hawaiian Honey Bread

Hawaiian Honey Bread
An easy way to make the bread that is so popular in supermarkets. It’s an excellent bread to serve for breakfast, and makes delicious French toast.
Yield 1 large round loaf
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Ingredients

  • 4 1/4 cups bread flour, divided
  • 2 (0.25oz each) packages (14g) or 4 1/2 teaspoons Red Star Active Dry Yeast
  • 1/3 cup nonfat dry milk
  • 1 teaspoon table salt
  • 1/2 cup pineapple juice
  • 1/2 cup water
  • 1/3 cup shortening or butter
  • 1/4 cup honey
  • 2 large eggs
  • 1 drop yellow food coloring (if desired)
  • Egg wash: whisk together 1 large egg + 1 tablespoon water

Instructions

  • In large mixing bowl, combine 2 cups flour, yeast, non-fat dry milk and salt; whisk well to blend.
  • In saucepan or microwave-safe dish, heat pineapple juice, water, shortening (or butter) and honey until warm (120-130°F; shortening/butter does not need to melt). Add to flour mixture.
  • Add eggs and food coloring to flour mixture.
  • In a stand mixer fitted with a paddle attachment, blend at low speed until moistened; beat 3 minutes at medium speed. (Or mix with wooden spoon or dough whisk for 3 minutes.)
  • Using a wooden spoon or dough whisk, gradually stir in enough remaining flour to make a soft dough. Knead on floured surface until smooth and elastic. (Or knead in stand mixer with a dough hook attachment.)
  • Form dough into ball and place in greased bowl, turning to grease top. Cover; let rise in warm place until double, about 15-30 minutes.
  • Punch down dough. On lightly floured surface, shape into a round loaf. Place in greased 9 or 10-inch round pie pan. Cover; let rise in warm place until doubled in size, about 15-30 minutes.
  • Preheat oven to 375ºF
  • Brush egg wash over top of dough.
  • Bake for 35 to 40 minutes until golden brown. Remove from pan; cool on wire rack.

Notes

Photo by Cooking with Books.
You can substitute Quick Rise or Platinum Yeast 1-for-1 in this recipe.

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