Hawaiian Honey Bread
An easy way to make the bread that is so popular in supermarkets. It's an excellent bread to serve for breakfast or anytime. It makes great French toast.
This recipe is featured at Cooking With Books.
A version of this bread is featured at Barbara Bakes.
This recipe makes 1 round loaf
|Bread Flour||4+1/4 cups|
|Active Dry Yeast||4+1/2 tsp|
|Nonfat dry milk||1/3 cup|
|Pineapple juice||1/2 cup|
|Yellow food coloring, if desired||1 drop|
|Egg, slightly beaten||1|
In large mixer bowl, combine 2+1/4 cups flour, yeast, dry milk and salt; mix well. In saucepan, heat pineapple juice, 1/2 cup water, shortening* and honey until warm (120° - 130°F; shortening does not have to melt). Add to flour mixture. Add 2 eggs and food coloring. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a soft dough. Knead on floured surface until smooth and elastic. Place in greased bowl, turning to grease top. Cover; let rise in warm place about 15 minutes.
Punch down dough. On lightly floured surface, shape into a round loaf. Place in greased 9 or 10-inch round pie pan. Cover; let rise in warm place about 15 minutes. Combine egg and 1 tablespoon water; brush loaf. Bake at 375º for 35 to 40 minutes until golden brown. Remove from pan; cool.
*Butter may be substituted for shortening if desired.
You can substitute Instant (fast-rising) yeast for Active Dry Yeast. Traditional methods- replace 1:1. Expect your dough to rise faster; always let your dough rise until ‘ripe’. Bread Machines- use 1/2 tsp Instant yeast (or 3/4 tsp Active Dry yeast) per cup of flour in your recipe.
You can also view this recipe at http://chocolatechocolatemorechocolate.blogspot.com/2011/11/hawaiian-honey-bread-and-red-star-yeast.html