Aloha Bread Recipes

Steps:

• Preheat oven to 350°. In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in banana, milk, orange zest and extracts. , Combine flour, baking soda and salt; add to the creamed mixture just until moistened. Fold in coconut, nuts and pineapple. Transfer to a greased 9x5-in. loaf pan. , Bake 1 hour and 20 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack.

Steps:

• 1. In small bowl dissolve yeast in 1/4 cup warm water, not so hot you can't touch it, just tepid warm, cover and leave for about 10 minutes. 2. In a stand mixer, beat the yeast mixture,eggs, pineapple juice, 1/4 cup water, sugar, vanilla, and melted butter. When all combined, gradually stir in salt & flour until a stiff batter like dough is formed. *** If your dough is too wet, don't be afraid to add more flour, a tablespoon at a time until it is dry enough to handle. It should come away from the mixing bowl in a 'ball' after kneading. Knead for 10 minutes using the dough hook, or by hand if you don't have a stand mixer. (again, use more flour if kneading by hand so it is not too sticky wet to handle) Watch the short video at the end of this recipe for kneading by hand. After 1 hour of rising 3. Cover with a clean cloth and place somewhere warm to let rise for 1 hour. 4. Punch the air out of the dough and turn it onto a well floured surface. 5. Divide into 2 equal pieces and then divide each of those two pieces into 8, so in total you get 16 pieces Use 2 x 9 inch baking pans, and grease and flour the pans. 6. After dividing the dough, form into buns like in the photo below, so the seam side is placed down in the pan. aloha bread Squeeze each piece of dough like in my hand to form a ball Arrange nicely in the pans Arrange the buns all around and one in the middle. Cover and let rise again until doubled and they are touching each other, about 40 minutes. 7. Preheat oven to 350F / 180 C / Gas 4 8. Bake for 15- 20 minutes, then remove from the oven and brush the tops with melted butter. To test if the rolls are cooked through, Tip them out the pan (use a cloth!) and tap the base. Especially in the centre. If it sounds hollow, they're done. If not, return to the oven for another 5 - 10 minutes. Every oven is different but now you know the trick to see if they're done!

Steps:

• Preheat oven to 350°F.
• In a large bowl, combine flour, salt, baking soda, sugar, and cinnamon.
• In another bowl, combine remaining ingredients together, add to flour mixture, stirring just until dry ingredients are moistened.
• Spoon batter into 2 greased and floured 8-1/2 x 4-1/2 x 3-inch loaf pans.
• Bake for 1 hour and 10 minutes.
• Remove from pans and let cool on wire racks.

Steps:

• Measure carefully, placing all ingredients in bread machine in the order recommended by the manufacturer.
• Select Sweet or Basic/White cycle. Use light or medium crust color. DO NOT USE DELAY CYCLE!
• Remove baked bread from pan and cool on wire rack.

Steps:

• Preheat the oven to 350 degrees F. Grease a 4-by-8-inch loaf pan.
• In a small saucepan, combine the pineapple juice and 1/2 cup water over medium heat until the mixture reaches 105 degrees F. Immediately transfer the liquid to the mixing bowl of a heavy-duty mixer with a dough hook attachment. Add the brown sugar; sprinkle the yeast on top and let stand for 5 minutes.
• On low speed, mix in the dry milk powder, salt and cinnamon. Continue to mix, adding the egg and butter. Slowly incorporate the 2 1/2 cups flour. Raise the speed to medium. Add the carrots, coconut, macadamia nuts and pineapple tidbits.
• Continue to knead in the mixer on medium speed until all ingredients are completely incorporated, about 5 minutes. Add the remaining flour as needed until the dough is slightly sticky, but not sticking to the bowl.
• Form the dough into a ball. Cover with plastic wrap or a clean kitchen towel and set aside in a warm place to rise until doubled in size, about 5 minutes.
• Roll the ball out slightly, then flip over and use a rolling pin to flatten the dough out completely in order to remove the air from the dough's first rising.
• Roll the dough into a loaf shape, pulling back as you roll to tighten the loaf. Seal the ends and the seams in the dough thoroughly with your fingers.
• Firmly press the dough into the prepared pan. Let the dough rise in the pan, in a warm place, until the top of the dough reaches 1-inch above the pan, about 20 minutes, depending on the temperature of the dough and the room. Gently place the pan in the oven and bake until the bread is firm and the crust is golden brown, about 45 minutes.
• Gently remove the loaf from the pan and let cool on a rack. Serve slices with butter and preserves, or use in place of plain bread for a tropical take on sandwiches or French toast.

Steps:

• Grease 2 - 8x4-inch loaf pans and set aside.
• In a large mixing bowl with beaters, cream the butter and sugar. Stir in the eggs and bananas.
• In a separate bowl mix the flour, baking powder, baking soda and salt, then add to banana mixture. Blend well, but do not over mix (which will create a coarse texture).
• Add pineapple, pecans and coconut; mix on low speed until blended.
• Pour into prepared pans (about two-thirds full) and bake at 325F for 60 to 80 minutes.

Steps:

• Add ingredients according to manufacturers directions, adding candied pineapple, nuts and coconut with flour.
• Basic/white bread cycle. Light color setting.
• Remove from pan when done and cool on wire rack before slicing.
• NOTE: To toast coconut, spread in thin layer in shallow baking pan. Bake at 350F for 5-10 minutes or until light brown, stirring frequently.