Low Sodium Hawaiian Bread
Treat your taste buds to the slightly sweet and irresistibly fluffy perfection of **Low Sodium Hawaiian Bread**, a healthier twist on the classic island-inspired favorite. With the tropical tang of pineapple juice and the richness of brown sugar and melted unsalted butter, this recipe delivers all the flavor without the excess sodium. A no-sodium baking powder ensures the bread is light and airy, while its simple yet rewarding kneading and rising process makes it perfect for both novice and experienced bakers. Whether shaped into a round loaf or divided into soft rolls, this bread is an ideal choice for sandwiches, brunch spreads, or as a comforting side to your favorite meals. Ready in just under two hours, this crowd-pleasing bread is as wholesome as it is delicious!
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Recipe Information
Ingredients
- 2.25 teaspoons Active dry yeast
- 0.25 cups Warm water
- 1 cup Pineapple juice
- 0.25 cups Unsalted butter, melted
- 0.5 cups Brown sugar
- 2 Eggs
- 1 teaspoon Vanilla extract
- 5 cups All-purpose flour
- 1.5 teaspoons No-sodium baking powder
- 0.5 teaspoons Baking soda
Instructions
In a small bowl, combine the active dry yeast and warm water, stirring gently. Let it sit for about 5 minutes until it becomes frothy.
In a large mixing bowl, whisk together the pineapple juice, melted butter, brown sugar, eggs, and vanilla extract until well combined.
Add the yeast mixture to the pineapple juice mixture, stirring to combine.
In a separate bowl, sift together the all-purpose flour, no-sodium baking powder, and baking soda.
Gradually add the dry ingredients to the wet ingredients, stirring with a wooden spoon or spatula until a soft dough forms.
Turn the dough onto a lightly floured surface and knead for about 5-7 minutes, or until smooth and elastic.
Place the dough in a lightly greased bowl, cover with a kitchen towel, and let it rise in a warm place for about 1 to 1.5 hours, or until doubled in size.
Punch down the dough and shape it into a round loaf or divide into rolls, placing them on a baking tray lined with parchment paper.
Cover the dough again and let rise for another 30 minutes.
Preheat the oven to 350°F (175°C).
Bake the bread for approximately 25-30 minutes or until the top is golden brown and the bread sounds hollow when tapped.
Let the bread cool on a wire rack before slicing. Enjoy your homemade low sodium Hawaiian bread!
Nutrition Facts
Calories |
3197 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.7 g | 82% | |
| Saturated Fat | 34.4 g | 172% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 501 mg | 167% | |
| Sodium | 810 mg | 35% | |
| Total Carbohydrate | 567.4 g | 206% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 106.2 g | ||
| Protein | 77.8 g | 156% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 239 mg | 18% | |
| Iron | 30.7 mg | 171% | |
| Potassium | 1268 mg | 27% | |
*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.
