Chris Hawaiian Bread
Soft, sweet, and irresistibly tropical, Chris Hawaiian Bread is the perfect homemade loaf for fans of lightly sweetened bread with a buttery finish. This recipe features a unique blend of canned pineapple juice and coconut extract, giving it a subtle island-inspired flavor that pairs perfectly with both sweet and savory dishes. With a fluffy, tender crumb and a gorgeous golden crust thanks to an egg yolk glaze, this recipe is easier to make than you’d think, requiring just simple pantry staples like all-purpose flour, sugar, and instant yeast. Ideal for breakfast, sandwiches, or as a standalone treat, this Hawaiian bread delivers flavor and versatility in every bite. Ready in under three hours with minimal hands-on time, it’s a must-try for any home baker looking to bring a taste of paradise to their kitchen.
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 0.5 cups Granulated sugar
- 2.25 teaspoons Instant yeast
- 1 teaspoons Salt
- 0.75 cups Canned pineapple juice
- 0.5 cups Whole milk
- 4 tablespoons Unsalted butter
- 2 pieces Large eggs
- 1 teaspoons Vanilla extract
- 0.5 teaspoons Coconut extract
- 1 pieces Egg yolk
- 1 tablespoons Water
Instructions
In a medium saucepan, warm the pineapple juice, milk, and butter over low heat until the butter is melted. Allow the mixture to cool to lukewarm (100–110°F).
In a large mixing bowl, whisk together 2 cups of flour, sugar, yeast, and salt.
Add the lukewarm liquid mixture, eggs, vanilla extract, and coconut extract to the dry ingredients. Beat well until combined.
Gradually add the remaining 2 cups of flour, 1/2 cup at a time, mixing until the dough pulls away from the sides of the bowl.
Knead the dough on a lightly floured surface for about 8–10 minutes, or until soft and elastic. Alternatively, use a stand mixer with a dough hook for 5–6 minutes.
Transfer the dough to a lightly oiled bowl and cover with a clean kitchen towel. Allow it to rise in a warm place for 1–2 hours, or until doubled in size.
Punch the dough down and divide it into two equal portions. Shape into round or loaf forms and place in greased baking pans.
Cover again and let the dough rise for an additional 30–45 minutes, or until puffy.
Preheat the oven to 350°F (175°C).
In a small bowl, whisk together the egg yolk and water. Brush the mixture over the tops of the dough.
Bake for 20–25 minutes, or until golden brown and the bread sounds hollow when tapped.
Remove from the oven and cool on a wire rack before slicing. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
304 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.1 g | 9% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 69 mg | 23% | |
| Sodium | 216 mg | 9% | |
| Total Carbohydrate | 51.4 g | 19% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 12.9 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 31 mg | 2% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 106 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
