Hawaiian Honey Bread
Description
This Hawaiian Honey Bread is a delightful fusion of tropical sweetness and savory yeast dough. The combination of pineapple juice and honey creates a uniquely moist texture and a subtle tang that complements the richness of the shortening and eggs. The result is a golden-yellow loaf that is incredibly soft and fluffy, perfect for breakfast or as a side to dinner. Its a comforting, homemade treat that brings a taste of the islands to your kitchen. Ideal for brunches, potlucks, or simply enjoying with a cup of coffee, this bread is easy to make with common pantry staples and yields a fragrant, delicious result every time.Ingredients
Directions
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In a large mixer bowl, combine 2 1/4 cups of the all-purpose flour, quick-rise yeast, non-fat dry milk solids, and salt; mix well to distribute evenly.
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In a saucepan, heat the pineapple juice, 1/2 cup water, shortening, and honey until warm (120-130F); the shortening does not need to fully melt, just soften.
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Pour the warm liquid mixture into the flour mixture in the mixer bowl.
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Add the 2 eggs and the drop of yellow food coloring to the bowl.
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Blend at low speed until the ingredients are just moistened, then beat for 3 minutes at medium speed to develop the gluten.
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By hand, gradually stir in enough of the remaining flour to form a soft, slightly sticky dough.
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Turn the dough out onto a lightly floured surface and knead for about 5 minutes until it is smooth and elastic.
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Place the dough in a lightly greased bowl, turning once to grease the top; cover with a damp cloth or plastic wrap.
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Let the dough rise in a warm place for about 15 minutes, or until it puffs up slightly.
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Punch down the dough to release air bubbles.
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On a lightly floured surface, shape the dough into a round loaf.
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Place the shaped loaf into a greased 9-inch or 10-inch pie pan.
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Cover and let rise again in a warm place for about 15 minutes, until puffy.
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Beat the remaining 1 egg with 1 tablespoon of water and brush the top of the loaf with this egg wash for a golden finish.
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Bake in a preheated oven at 375F (191C) for 35 to 40 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
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Remove the bread from the pan immediately and place on a wire rack to cool completely before slicing.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 647.4kcal
- % Daily Value *
- Total Fat 24.0g37%
- Saturated Fat 8.0g40%
- Cholesterol 93.7mg32%
- Sodium 4916.4mg205%
- Total Carbohydrate 92.9g31%
- Dietary Fiber 2.8g12%
- Sugars 16.8g
- Protein 14.0g29%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftover bread in an airtight container at room temperature for up to 3 days, or freeze slices for longer storage.
Substitutions: You can substitute butter for the shortening for a richer flavor, though the texture may be slightly less tender. If you don't have pineapple juice, orange juice works as a suitable alternative.
Tips: Ensure the liquid mixture is warm (120-130F) but not hot, as temperatures above 140F can kill the yeast. The yellow food coloring is optional but helps achieve the traditional golden hue.
Variations: Add 1/2 cup of chopped macadamia nuts or coconut flakes to the dough for extra texture and tropical flavor.
