Soft, fluffy, and kissed with a subtle sweetness, homemade Hawaiian Bread is a truly delightful experience. This recipe brings the authentic flavors of the islands right into your kitchen, making it the perfect versatile side dish for any meal. Whether you serve it warm with a generous smear of butter, use it to craft the most incredible French toast the next morning, or even transform it into sweet and savory sliders, this Hawaiian Sweet Bread promises a taste of paradise with every bite.

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Craving a tropical escape but can’t make it to Hawaii? You can easily infuse your home with the aloha spirit by baking this incredible Hawaiian Bread. Pair it with island-inspired dishes like Huli Huli Chicken and a creamy Hawaiian Macaroni Salad for a complete, unforgettable meal that transports you straight to a sun-drenched beach.

Homemade Hawaiian Bread: A Sweet Taste of Paradise

Few things bring as much comfort and joy as freshly baked bread, and this Hawaiian Sweet Bread stands in a league of its own. I’ve always maintained that bread would be a staple in my hypothetical “last meal,” and if it were this particular Hawaiian Bread, I’d happily indulge in an entire loaf all by myself. It’s truly that exceptional.

The first time I perfected this recipe, I found myself making two batches in as many days, yielding six glorious loaves. My kitchen was filled with the irresistible aroma, and I knew I had to share the bounty before I succumbed to its delicious temptation. I gladly gifted loaves to friends and family, and the feedback was unanimous: they disappeared almost instantly! This bread isn’t just a treat for me; it’s a universal crowd-pleaser.

What Makes Hawaiian Sweet Bread So Special?

This Hawaiian Bread captivates with its delicate sweetness and an incredibly soft, velvety texture that practically melts in your mouth. It shares a similar richness with brioche, thanks to the generous inclusion of eggs and butter, but it possesses a distinct, tropical flair. The sweetness is perfectly balanced – present enough to make it special, yet subtle enough that it doesn’t feel like a dessert. It’s truly a versatile bread, equally at home on the dinner table as a warm accompaniment or starring in a breakfast creation.

The secret to its signature tenderness lies in a combination of carefully selected ingredients, including the surprising addition of instant mashed potato flakes, which contribute significantly to its moist and airy crumb. This isn’t just another sweet bread; it’s an experience, a little piece of aloha you can bake and enjoy anytime.

Essential Ingredients for Perfect Hawaiian Bread

Crafting the perfect Hawaiian Bread relies on a few key ingredients, each playing a crucial role in achieving its signature flavor and texture. Here’s a detailed look at what you’ll need and why:

• Warm Water: Vital for activating the yeast. Aim for around 105-115ºF (40-46ºC). If you don’t have a thermometer, it should feel comfortably warm to the touch, like a baby’s bath, not hot enough to cause discomfort, which could kill the yeast.
• Active Dry Yeast: This recipe uses active dry yeast. Ensure your yeast is fresh; old yeast can lead to a flat loaf. Properly proofing it in warm water (making sure it foams) confirms its activity.
• Unsalted Butter: Butter contributes richness, tenderness, and flavor. Using unsalted butter allows you to control the overall salt content of the bread. Make sure it’s softened for easy incorporation, or melted as directed in the recipe.
• Pineapple Juice: This is a cornerstone of Hawaiian Bread’s unique sweetness and subtle tropical aroma. Don’t worry, your bread won’t taste overtly like pineapple, but the juice adds a delightful tang and helps tenderize the dough. Opt for 100% juice, not from concentrate, for the best flavor, but concentrate will work in a pinch.
• Milk: Milk adds moisture, enriches the dough, and contributes to a softer crumb and a beautiful golden crust. I typically use 2% milk as it’s what I have on hand, but whole milk will yield an even richer flavor and slightly more tender result.
• Bread Flour: While all-purpose flour can be substituted, bread flour is highly recommended for this recipe. Its higher protein content develops more gluten, which gives the bread its characteristic chewiness, strength, and airy structure, allowing for a better rise and a wonderfully fluffy interior.
• Instant Mashed Potato Flakes: A secret weapon for superior softness and moisture! Like in a good potato bread, these flakes absorb moisture and contribute to an incredibly tender crumb that stays fresh longer. They won’t make your bread taste like potatoes, but they are essential for that signature Hawaiian Bread texture.
• Sugar: As a “sweet bread,” sugar is fundamental not just for flavor, but also for feeding the yeast and promoting browning of the crust. Resist the urge to cut back on the sugar, as it’s crucial for the bread’s intended taste and texture.
• Salt: Essential for balancing the sweetness, enhancing flavor, and regulating yeast activity. I prefer sea salt or kosher salt for their clean taste.
• Large Eggs: Eggs add richness, structure, and a beautiful golden hue to the bread. Ensure they are at room temperature, as this helps them incorporate more smoothly into the dough.
• Vanilla Extract: A touch of vanilla complements the sweetness and tropical notes without overpowering them. It adds depth and warmth to the overall flavor profile.

Step-by-Step Guide to Baking Hawaiian Bread

Follow these detailed steps to create your own irresistible loaves of Hawaiian Sweet Bread:

1. Activate the Yeast: In a small bowl, combine the warm water (around 105-115°F) with the active dry yeast. Give it a gentle stir and let it sit for about 5-10 minutes. You’ll know the yeast is active and ready when a frothy, foamy layer forms on the surface. This step is crucial to ensure your bread rises beautifully.
2. Prepare the Liquid Mixture: In a small saucepan, melt the unsalted butter over low heat. Once melted, stir in the pineapple juice and milk. Heat this mixture until it reaches approximately 110-115°F. It’s important not to overheat it, as temperatures above 120°F can kill the yeast. If it gets too hot, simply remove it from the heat and let it cool slightly before proceeding.
3. Combine Dry Ingredients: In a large mixing bowl, or the bowl of your stand mixer fitted with the paddle attachment, whisk together 4 cups of the bread flour, the instant mashed potato flakes, sugar, and salt. This ensures all dry ingredients are evenly distributed.
4. Integrate Wet Ingredients (Part 1): Pour the warm butter, pineapple juice, and milk mixture into the bowl with the dry ingredients. Mix on low speed until just combined.
5. Integrate Wet Ingredients (Part 2): Now, add the activated yeast mixture to the bowl. Continue mixing until everything starts to come together into a shaggy dough.
6. Add Eggs and Vanilla: Crack in the three room-temperature large eggs and mix them thoroughly into the dough. Then, add the vanilla extract and mix until fully incorporated.
7. Knead the Dough: Gradually add the remaining bread flour, ½ cup at a time, until the dough begins to pull away from the sides of the bowl. At this point, switch to the dough hook attachment on your stand mixer. Knead the dough for 5-6 minutes on medium-low speed. The dough should become smooth and elastic, still slightly tacky to the touch but not sticky. If kneading by hand, turn the dough out onto a lightly floured surface and knead vigorously for 8-10 minutes, adding minimal flour as needed until it’s smooth and pliable.
8. First Rise: Lightly spray a large clean bowl with nonstick cooking spray. Transfer the dough to the bowl, turning it once to coat all sides. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rise in a warm, draft-free place for about 1.5 to 2 hours, or until it has doubled in size.

The transformation of simple ingredients into a perfectly risen dough is one of the most satisfying parts of baking bread.

9. Punch Down and Divide: Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface and divide it into three equal portions. This recipe makes three generous loaves, giving you options for shaping.
10. Shape the Loaves: Shape each portion of dough according to your preference (round boules or traditional loaves). Instructions for both methods are provided in the “Shaping Hawaiian Bread” section below. Place the shaped dough into prepared pans (parchment-lined for boules in cake pans, or greased/parchment-lined for traditional loaf pans).
11. Second Rise: Cover the shaped loaves again with plastic wrap or a clean towel. Let them rise in a warm, draft-free place for another 45 minutes to 1 hour, or until they have nearly doubled in size once more. This second rise contributes to a light and airy texture.
12. Bake to Golden Perfection: While the loaves are on their second rise, preheat your oven to 350ºF (175ºC). Bake the bread for approximately 30-35 minutes, or until the tops are golden brown. If you notice the crust getting too dark too quickly, you can loosely tent the loaves with aluminum foil for the last 10-15 minutes of baking.
13. Butter Brush (Optional but Recommended): As soon as the loaves come out of the oven, immediately brush the tops with 1 tablespoon of unsalted butter (melted or softened). This adds a beautiful sheen, a touch more richness, and contributes to a softer crust. Be cautious not to burn your fingers!
14. Cool Completely: Transfer the hot loaves to a wire rack to cool. While it’s tempting to slice into warm bread, letting it cool completely allows the internal structure to set, preventing a gummy texture.

Shaping Your Hawaiian Bread: Boules or Traditional Loaves

One of the beauties of this recipe is its versatility in shaping. While many traditional Hawaiian breads are formed into round boules, baking it in a traditional loaf pan makes for ideal slices perfect for sandwiches or, my favorite, French toast. Since this recipe yields three loaves, you have the freedom to mix and match your shapes!

Shaping a Round Loaf (Boule)

Achieving a perfectly round, rustic boule is simpler than it looks. Here’s how:

1. Degas the Dough: Place one portion of dough on a lightly floured surface. Gently flatten it into a circle, pushing out any large air bubbles. This is called “degassing” and helps create a more even crumb.
2. Create Surface Tension: Imagine the circle of dough is a clock face. Take the edge of the dough at 12 o’clock and fold it towards the center. Firmly pinch it into the dough.
3. Tuck and Turn: Rotate the dough slightly (to about 1 o’clock). Take the new edge and fold it towards the center, pinching it tightly. Continue this process, working your way around the circle, always folding towards the center and pinching to create a tight seam.
4. Smooth Top: Once you’ve gone all the way around, gently turn the dough over so the “ragged” pinched side is now on the bottom. The top surface should now be smooth and taut.
5. Final Placement: Place this smooth-topped boule into a 9-inch round cake pan that has been lined with parchment paper. Don’t worry about cutting the parchment to fit perfectly; just place a square sheet in the pan and let the edges come up the sides, then set the dough on top.

Shaping a Traditional Loaf

For uniform slices perfect for toast or sandwiches, a traditional loaf shape is ideal. This method is straightforward and ensures a well-structured bread:

1. Roll into a Rectangle: On a lightly floured surface, take one portion of dough and gently roll it into an approximate 11×8-inch rectangle. Try to keep the thickness as even as possible.
2. Roll Tightly: Starting from one of the long sides, tightly roll the dough towards the opposite long side. Aim for a compact roll without leaving large air pockets.
3. Seal the Seam: Once rolled, firmly pinch the long seam together to seal the dough. This prevents it from unraveling during baking.
4. Seal the Ends: Take each end of the rolled dough and fold it underneath, pinching again to seal. This creates a clean, uniform loaf and helps prevent the bread from bursting open at the ends during baking. Adjust the length as needed to fit your loaf pan.
5. Pan Placement: Transfer the sealed loaf, seam-side down, into a standard 9×5-inch loaf pan that has been either greased or lined with parchment paper.

Ensuring Your Hawaiian Bread is Perfectly Baked

Knowing exactly when your bread is done can often be the trickiest part of any baking recipe! It’s especially challenging with sweet breads like this Hawaiian variety because the sugar in the dough causes the crust to brown quite beautifully and quickly. This can sometimes tempt you into pulling it from the oven prematurely when it’s merely a lovely golden, but still raw in the center.

No one wants a doughy, gooey center in their otherwise perfect loaf. To avoid this common pitfall and guarantee a fully baked, delicious bread every time, here are the most reliable methods:

1. Use an Instant-Read Thermometer (Most Accurate): This is by far the easiest and most reliable way to check for doneness. Insert an instant-read thermometer into the center of the loaf. The internal temperature of a fully baked bread should register 200ºF (93ºC) to 210ºF (99ºC). If it’s below this range, continue baking, checking every 5-7 minutes.
2. The “Hollow Sound” Test: If you don’t own an instant-read thermometer, the classic “hollow sound” test is your next best bet. Carefully remove the loaf from its pan (using oven mitts) and gently tap the bottom crust with a wooden spoon or your knuckles. If it sounds hollow, similar to tapping on a ripe melon, your bread is likely done. A dull thud usually indicates it needs more baking time.
3. Visual Cues: Beyond the golden-brown crust, look for other visual indicators. The crust should be evenly colored, and the sides of the loaf should look firm and pull away slightly from the pan. The top should feel springy when lightly pressed.

Troubleshooting Over-Browning: If your bread is achieving a desirable deep golden brown on the outside but you suspect it needs more time inside (according to the thermometer or hollow test), simply loosely tent the loaf with aluminum foil for the remaining 10-15 minutes of baking. This prevents further browning while allowing the interior to cook through completely.

Patience is key here! A few extra minutes in the oven can make all the difference between an underbaked disappointment and a perfectly tender, fully cooked Hawaiian masterpiece.

Serving Suggestions for Hawaiian Bread

This versatile Hawaiian Sweet Bread shines in many roles. Here are some delectable ways to enjoy it:

• Classic Side Dish: Serve it warm with a generous pat of butter alongside your favorite main courses. It pairs beautifully with grilled meats, poultry, and fish.
• Exceptional French Toast: Its slightly sweet and rich profile makes it an absolute dream for French toast. The next morning, simply slice it thick, dip it in your favorite egg batter, and cook until golden.
• Sweet & Savory Sliders: Cut the round boules horizontally and use them for pulled pork sliders, ham and cheese melts, or even mini burger buns for a delightful twist.
• Breakfast or Brunch: Enjoy slices with jam, honey, or a drizzle of coconut syrup for a truly indulgent breakfast.
• Bread Pudding: If you have any leftover (a rare occurrence!), Hawaiian bread makes an exquisite bread pudding, soaking up all the custardy goodness beautifully.

Storing Your Hawaiian Bread to Maintain Freshness

Once you’ve gone through the effort of baking these delicious Hawaiian loaves, you’ll want to ensure they stay fresh and soft for as long as possible. Here are the best ways to store your homemade bread:

Room Temperature Storage (3-4 Days)

For immediate consumption within a few days, room temperature is ideal. The key is to protect the bread from drying out and exposure to air:

• Bread Bag: Once the bread has cooled completely, store it in a reusable bread bag. These are designed to keep bread fresh by allowing just enough air circulation to prevent mold, while keeping the crumb soft.
• Airtight Container: Alternatively, you can place the cooled loaves in a large airtight container or wrap them tightly in plastic wrap before storing them in a sealed container. This will help maintain moisture.

Avoid storing bread in direct sunlight or in a very warm environment, as this can accelerate spoilage.

Refrigeration (Not Recommended for Long-Term Freshness)

While you *can* refrigerate Hawaiian bread to extend its shelf life slightly, it’s generally not recommended for maintaining optimal texture. The refrigerator tends to draw moisture out of bread, causing it to become stale and firm much faster than at room temperature. If you must refrigerate, make sure it’s in an extremely airtight container or well-wrapped to minimize moisture loss.

Freezing (Up to 6 Months)

Since this recipe yields three loaves, freezing is an excellent option for enjoying fresh Hawaiian bread over an extended period. It’s also a fantastic way to resist the urge to eat all three loaves immediately!

1. Cool Completely: Allow the baked loaves to cool entirely on a wire rack. Freezing warm bread will lead to ice crystals and a soggy texture upon thawing.
2. Wrap Tightly: Once cooled, wrap each individual loaf very tightly in plastic wrap, ensuring no air gaps.
3. Foil Protection: For an extra layer of protection against freezer burn, wrap the plastic-wrapped loaf again in aluminum foil.
4. Freezer-Safe Bag/Container: Place the double-wrapped loaves into a freezer-safe ziplock bag or an airtight freezer container.
5. Freeze: Store in the freezer for up to 6 months.
6. Thawing: When you’re ready to enjoy, transfer the frozen loaf to the refrigerator overnight to thaw slowly, or leave it at room temperature for several hours. Crucially, keep the bread wrapped while it thaws. This traps the moisture released during thawing and prevents the crust from becoming dry or chewy. You can gently warm it in a low oven (around 250°F/120°C) for 10-15 minutes after thawing to refresh it.

Troubleshooting Common Bread Baking Issues

Even experienced bakers can encounter issues. Here’s how to tackle some common problems:

• Bread Didn’t Rise: This is often due to inactive yeast (water too hot or too cold, or old yeast), too much flour, or a cold rising environment. Ensure your water temperature is correct (105-115°F), check yeast expiration, and find a warm, draft-free spot for proofing.
• Dense/Heavy Bread: Usually a sign of not enough kneading (gluten didn’t develop), too much flour, or not enough rise time. Make sure your dough is smooth and elastic after kneading, and allow ample time for both rises.
• Dry Bread: Can be caused by overbaking, too much flour, or insufficient fat. Make sure to check for doneness with a thermometer and measure flour accurately.
• Tough Crust: Often happens with overbaking or if the dough dried out during rising. Brushing with butter after baking helps, and ensure dough is covered during proofing.

Frequently Asked Questions About Hawaiian Bread

Here are answers to some common questions about this beloved sweet bread:

Can I use instant yeast instead of active dry yeast?

Yes, you can! If using instant yeast, you can typically skip the proofing step in water and add it directly to your dry ingredients. However, I still recommend dissolving it in warm water first as a safety check to ensure it’s active. Use the same amount.

Can I make Hawaiian Bread without pineapple juice?

While pineapple juice is key to the unique flavor profile, you could substitute it with orange juice or even just use additional milk, though the bread’s characteristic tang and subtle tropical sweetness would be diminished. If omitting entirely, you might consider adding a bit more sugar to maintain sweetness.

Is Hawaiian bread naturally vegan or gluten-free?

No, traditional Hawaiian bread is not vegan (it contains milk, butter, and eggs) nor is it gluten-free (it uses wheat flour). Modifying the recipe for these dietary needs would require significant substitutions and would result in a very different product.

Can I make this dough in a bread machine?

Many bread machine models have a “dough” cycle that could be used for this recipe. Follow your machine’s instructions for the order of ingredients (liquids first, then dry, yeast last) and use the dough cycle. Then, remove the dough, shape, and bake as directed in this recipe.

What is the best way to get a glossy crust?

Brushing the hot loaves with melted butter immediately after they come out of the oven is the best way to achieve a beautiful glossy, soft crust.

Expand Your Baking Repertoire: More Delicious Bread Recipes

If you’ve fallen in love with the art of bread baking, you’ll adore these other fantastic recipes:

• Classic White Bread Recipe
• Rich Brioche Bread
• Simple No-Knead Artisan Bread Recipe
• Fluffy Easy Dinner Rolls Recipe
• Crusty Easy French Bread Recipe
• Flavorful Focaccia Bread Recipe

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Hawaiian Bread Recipe

Soft, fluffy, and kissed with a subtle sweetness, homemade Hawaiian Bread is a truly delightful experience. This recipe brings the authentic flavors of the islands right into your kitchen, making it the perfect versatile side dish for any meal.

Author: Deborah Harroun

Prep Time: 20 minutes

Cook Time: 35 minutes

Rising Time: 2 hours 15 minutes

Total Time: 3 hours 10 minutes

Yields: 3 loaves (approx. 12 slices each)

Course: Bread

Cuisine: American

Ingredients

• 1/2 cup (114 g) warm water (105-115°F)
• 4 1/2 teaspoons (1/2 oz) active dry yeast
• 1/2 cup (113 g) unsalted butter, softened or melted
• 1 cup (8 oz) pineapple juice
• 1 cup (8 oz) milk (2% or whole milk recommended)
• 7 1/2 to 8 cups (900 g – 960 g) bread flour, divided
• 3/4 cup (50 g) instant mashed potato flakes
• 2/3 cup (150 g) granulated sugar
• 1 teaspoon sea salt or kosher salt
• 3 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1 tablespoon unsalted butter, for brushing (optional)

Instructions

1. In a small bowl, combine the warm water and active dry yeast. Let it sit until it starts to foam, about 5-10 minutes.
2. Meanwhile, in a small saucepan, melt 1/2 cup butter. Add the pineapple juice and milk, heating until the mixture reaches 110-115ºF. Set aside if it gets too hot, allowing it to cool.
3. In a large bowl or the bowl of a stand mixer, combine 4 cups of the bread flour, the instant mashed potato flakes, sugar, and salt.
4. Add the warm butter-milk mixture to the dry ingredients, followed by the foamy yeast mixture. Mix on low speed until combined.
5. Add the room-temperature eggs and beat well. Stir in the vanilla extract.
6. Begin adding the remaining bread flour, 1/2 cup at a time, until the dough starts to come together and pull away from the sides of the bowl. Switch to the dough hook attachment and knead for 5-6 minutes on medium-low speed. The dough should be smooth, elastic, and slightly tacky but not overly sticky. Adjust flour as needed. (Alternatively, knead by hand on a lightly floured surface for 8-10 minutes.)
7. Lightly spray a large bowl with nonstick cooking spray. Transfer the dough to the bowl, turning once to coat. Cover with plastic wrap or a clean towel and let rise in a warm place for about 1 1/2 hours, or until doubled in size.
8. Once risen, gently punch down the dough and turn it out onto a lightly floured surface. Divide the dough into 3 equal portions.
9. For Round Loaves (Boules): Shape each portion into a smooth ball by folding edges towards the center and then flipping it seam-side down. Place each boule into a 9-inch round cake pan lined with parchment paper.
10. For Traditional Loaves: Roll each portion into an 11×8-inch rectangle. Tightly roll the dough from the long side and pinch the seam to seal. Fold and pinch the ends to match the length of your loaf pan. Place into a greased or parchment-lined 9×5-inch loaf pan.
11. Cover the shaped loaves again and let them rise for a second time, about 45 minutes to 1 hour, or until nearly doubled.
12. While the bread is rising, preheat your oven to 350ºF (175ºC).
13. Bake the loaves for 30-35 minutes, or until golden brown and the internal temperature reaches 200-210ºF. If the crust begins to darken too much, loosely tent with aluminum foil for the last 10-15 minutes of baking.
14. Immediately upon removing the hot loaves from the oven, brush the tops with the remaining 1 tablespoon of unsalted butter (if using).
15. Transfer the loaves to a wire rack and let cool completely before slicing and serving.

Recipe Notes:

This recipe was revised and updated from a version originally posted in 2010.

Nutrition information is provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition Information

Serving: 1 slice, Calories: 149kcal (7%), Carbohydrates: 24g (8%), Protein: 4g (8%), Fat: 3g (5%), Saturated Fat: 2g (13%), Polyunsaturated Fat: 1g, Trans Fat: 0g, Cholesterol: 24mg (8%), Sodium: 75mg (3%), Fiber: 0g, Sugar: 5g (6%)

Keywords: Hawaiian Bread, Hawaiian Sweet Bread, Sweet Bread Recipe, Homemade Bread, Bread Recipe

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