Hawaiian Bread

Skip the store-bought stuff and make Hawaiian bread at home! This sweet, tender bread is easy to make and even easier to eat.

Hawaiian Bread Ingredients

These are the ingredients you'll need to make this Hawaiian bread recipe:

· Yeast: This Hawaiian bread recipe starts with a package of active dry yeast.
· Water: You'll need some water to dissolve the yeast and more for the dough.
· Pineapple juice and sugar: Pineapple juice and white sugar are essential for this sweet, subtly fruity Hawaiian bread.
· Eggs: Three eggs add moisture and help bind the bread dough together.
· Butter: A stick of butter lends even more moisture and richness.
· Vanilla and ginger: Vanilla extract and ground ginger give the bread irresistible flavor.
· Flour: All-purpose flour creates structure in the Hawaiian bread.

How to Make Hawaiian Bread

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make Hawaiian bread at home:

1. Activate the yeast and make a stiff dough.
2. Let the dough rise in a warm place.
3. Turn the dough out, divide into three pieces, and form into three loaves.
4. Place the dough into the prepared pans and let rise again.
5. Bake the loaves in a preheated oven until the tops are golden brown.

What to Do With Hawaiian Bread

Wondering what to do with your fresh Hawaiian bread? We've got you covered with delicious inspiration. Here are some mouthwatering recipe ideas:

· Baked Hawaiian Sandwiches
· Hawaiian Roll Bread Pudding
· Grilled Chicken Pineapple Sliders
· Hawaiian Roll Roast Beef and Cheese Sandwiches
· Sweet Bread Strata

How to Store Hawaiian Bread

Store your homemade Hawaiian bread in an airtight container at room temperature for up to three days or in the refrigerator for up to one week. If you'd like to keep the bread for more than a week, you can freeze it for up to three months.

Allrecipes Community Tips and Praise

"I made this recipe for a Hawaiian Luau party," says Kat P. "The bread came out of the oven just as the first guest arrived. Not only did the house smell great, but the first loaf was gone in no time flat. Very delicious."

"The dough was wonderful to work with," raves vivian filosa. "I got 32 rolls and an 8x4-inch pan of bread. They raised beautifully. I'll be making these again next week to take ham/cheese sandwiches to a party. They will all be so impressed."

"Awesome," according to fausterlady. "I make this at least once a week and freeze any loaves we don't use and they get used pretty quick!"

Editorial contributions by Corey Williams