| Hawaiian Bread | ||||
| Makes 3 mini-loaves | ||||
| Ingredients | ||||
| 1 cup | pineapple juice |
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| 1 tbls | sugar | |||
| 2 pkgs | active dry yeast (or 4 1/2 tsp) | |||
| ________ | ||||
| 2 | eggs | |||
| 1/4 cup | sugar | |||
| 1 stick | butter, melted | |||
| 1 tsp | ground ginger | |||
| 1 tsp | vanilla extract | |||
| 1 tsp | salt | |||
| 1 tsp | baking powder | |||
| 1/4 cup | vital wheat gluten flour | |||
| ________ | ||||
| 4 cups | all-purpose flour | |||
| Directions | ||||
|
In a measuring cup, combine the pineapple
juice and sugar. Heat in the microwave for 45 seconds. Add the yeast to
bloom. Allow it to get foamy; it will take about 10 minutes. Meanwhile,
get the rest of the stuff going. In a mixer equipped with a beater, combine the eggs, sugar, melted butter, ginger, vanilla, salt, baking powder, vital wheat gluten flour, the yeast mixture, and 2 cups of the all-purpose flour. Mix on medium for about 1 minute. Switch to the dough hook. Add the remaining 2 cups of all-purpose flour a 1/2 cup at a time scraping down the sides of the bowl between each helping. It is a wetter dough so it will take some time to ball up. Be patient. Turn the dough out onto a lightly floured surface and knead for about 5 minutes. Divide the dough into three equal parts, knead a little more and form them into loaf shapes. Place the dough into greased and floured loaf pans (or spray them with Baker’s Joy). Place them in a warm place, cover them with a towel, and let them rise for about 1 hour until doubled in bulk. Preheat the oven to 350°. Bake at 350° for 24 minutes until the interior temperature is about 180°. Take them out, remove the loaves from the pans, and let them cool on a rack. |
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