Low Fat Hawaiian Bread
Indulge in the tropical taste of homemade Low Fat Hawaiian Bread, a guilt-free twist on a beloved classic. This recipe combines the sweetness of pineapple juice and brown sugar with wholesome whole wheat flour and non-fat Greek yogurt for a soft, fluffy loaf that's perfectly light yet flavorful. Crafted with minimal fat using egg whites and light margarine, this bread is ideal for health-conscious home bakers. Whether you enjoy it as a breakfast treat, sandwich base, or on its own, this easy-to-follow recipe delivers delightfully golden slices with a hint of island-inspired sweetness. Ready in under two hours and packed with goodness, it's the perfect blend of nutritious and delicious!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 cup Whole wheat flour
- 2.25 teaspoons Instant yeast
- 1 cup Pineapple juice
- 0.5 cup Warm water
- 0.5 cup Brown sugar
- 0.5 cup Non-fat Greek yogurt
- 0.25 cup Light margarine
- 2 units Egg whites
- 1 teaspoon Vanilla extract
- 0.75 teaspoon Salt
Instructions
In a mixing bowl, whisk together pineapple juice, warm water, and brown sugar until the sugar is dissolved.
Add instant yeast to the mixture and let it sit for about 5 minutes until it becomes frothy.
Stir in non-fat Greek yogurt, light margarine, egg whites, and vanilla extract until well combined.
In a separate large bowl, mix all-purpose flour, whole wheat flour, and salt.
Gradually add the dry ingredients to the wet mixture, stirring with a spoon or using a stand mixer fitted with a dough hook. Mix until the dough comes together.
Knead the dough on a floured surface for about 5-7 minutes until it is smooth and elastic.
Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 to 1.5 hours or until doubled in size.
Preheat the oven to 350°F (175°C).
Once the dough has risen, punch it down and shape it into a loaf or divide it into small rolls.
Place the shaped dough into a lightly greased loaf pan or on a baking sheet lined with parchment paper.
Cover the shaped dough again and let it rise for another 30 minutes.
Bake in preheated oven for 20-25 minutes, or until the crust is golden brown and the bread sounds hollow when tapped.
Remove from the oven and allow the bread to cool on a wire rack before slicing.
Nutrition Facts
Calories |
2473 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.3 g | 38% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 2336 mg | 102% | |
| Total Carbohydrate | 475.6 g | 173% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 110.5 g | ||
| Protein | 75.1 g | 150% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 289 mg | 22% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 1556 mg | 33% | |
*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.
