Heavenly Hawaiian Bread - OMG!!!

I have to admit have been eyeing this recipe for a long time. I love the light sweetness of Hawaiian bread, rolls - you name it.  It is always so tender and fluffy and just plain wonderful - not to mention irresistible. 

I think I was almost afraid to try this recipe because I was afraid that my efforts would fall short of my expectations.  Oh why did I wait this l long?!?  This turned out fabulous and blew my expectations right out of the water.

This recipe makes 3 beautiful round loaves or 2 loaves and about a dozen large dinner rolls.  I can just imagine devoting this entire recipe to Thanksgiving dinner rolls.  It would be so perfect for a hungry crowd and definitely memorable.  YUM!!

Homemade Hawaiian Bread

adapted from Butter with a Side of Bread

6 cups flour (I used bread flour and it worked just fine) and 1/2-1 cup additional flour
3 c. pineapple juice
3/4 c. sugar
1/2 t. ginger or apple pie spice (I was out of ginger so chose the apple pie spice)
1 t. vanilla
2 pkg. Red Star platinum baking yeast
1 stick butter, melted

Beat eggs lightly, then add pineapple juice, sugar, spice, vanilla and melted butter.  Stir until combined.

Place 3 c. flour into a stand mixer (I love my Bosch for kneading bread) and add the egg mixture and mix until well combined.  Sprinkle in the yeast and mix well.  Add the other 3 c. flour and mix on low speed for about 2-3 minutes.  (**it was a rainy day when I made this, so I needed an extra 1/2 cup here to help the dough hold together. you may not need it - just go by the feel of your dough).  It was still a very soft dough.

Once kneaded, place the dough into a large greased bowl, cover with a clean cloth and let rise for an hour in a warm place.  I have a proof setting on my oven so I use that for all bread recipes - it works perfectly.

The dough after its first "rising"

Remove the risen dough from the bowl and knead in an additional 1/2 cup flour just until combined.  Divide the dough into thirds, shape into a ball and place each into a greased cake pan.  Cover with the cloth and let the dough rise for another hour.

Dough after kneading

Divided into thirds

Bake at 350 for 25-30 minutes.  Brush with melted butter to give it a beautiful sheen and taste.

Perfectly baked - pre-butter glaze

After the butter glaze - is your mouth watering yet???

And the scrumptious pan of rolls!  I think I need another one......NOW!

You will want to make this again... and again... and again...!


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Rosemary Garlic Olive Oil Bread

And as promised, here is one of the most delicious breads I have ever made.  I could make this bread once a week just to breathe in the magical blend of garlic and rosemary while it bakes.  It is intoxicating!

I love baking bread. Often I "cheat" and use my bread machine.  It certainly streamlines the process. But honestly there is nothing better than making the dough yourself, molding it into whatever shape you want, and putting your personal touch on it - literally!  And it is great therapy - I find the kneading very relaxing...
So try it - you may like it!

ROSEMARY GARLIC OLIVE OIL BREAD

adapted from A Hint of Honey

1 cup warm water (110 degrees)
1 Tbsp. sugar
2 tsp. active dry yeast
1 tsp. sea salt
2 Tbsp. chopped fresh rosemary
1/2 tsp.Italian seasoning
1/4 tsp. fresh ground pepper
2 Tbsp. garlic olive oil
2 - 2 1/2 cups bread flour with extra for kneading
1 egg, beaten with 1 Tbsp. water for egg wash
sea salt for sprinkling

In a small bowl, combine the warm water, sugar and yeast. Let sit 10 minutes to proof.

Stir in the salt, rosemary, seasonings, olive oil and bread flour. With the dough blade on the mixer, stir until the dough begins to pull from the bowl and then increase the speed and knead for about 5 minutes.  If dough is too sticky, add 1 Tbsp at a time until it forms a nice ball.

Place the dough in a lightly greased bowl; cover and let rise until doubled in size, about 1 hour.  I use the bread proof setting on my oven and that works beautifully.

You can see the chopped rosemary in the dough..... YUM!

Punch the dough down and form into a round loaf.  Place it on a cornmeal dusted pan or parchment paper; cover, and let rise until doubled in size, about 45 minutes.

Ready for the oven - next time will make it smaller and taller...

While the dough is rising, preheat the oven AND a pizza stone to 400.  Once the dough has risen, gently brush the top of the dough with the egg wash and sprinkle with sea salt (lightly).

Bake on the preheated stone for 20-25 minutes or until the top is golden brown and sounds hollow when tapped.

This is truly a taste treat!! And the kitchen smelled amazing while it was baking!

I cannot even find the words to describe how fabulous this smells

... and how fabulous it tastes...

And it was the perfect addition to the minestrone soup posted a few days ago.

ENJOY!!

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