Hawaiiansweetbreadforthebreadmachine Recipes

Steps:

• Measure ingredients into the bread machine in the order suggested by the manufacturer.
• I use the order listed in the recipe.
• Set the machine for medium crust, and press start.
• Makes 1 2 1/2 pound loaf.
• *Ilike to use the bread machine just to do the dough.
• Then I take the dough out and form a round loaf, let rise, then bake in the oven at 400 degrees.

Steps:

• Place ingredients in bread machine container in order directed by manufacturer.
• Cycle: white, sweet, no timer.
• Setting: light.

Steps:

• Measure ingredients into the bread machine in the order suggested by the manufacturer. Set machine for dough. Place dough in a 9x5 inch loaf pan. Allow to rise until doubled. Preheat the oven to 350 degrees F (175 degrees C). Bake in the preheated oven for about 30 minutes. Crust should be golden and bread should sound hollow when thumped.

Steps:

• Place ingredients into pan in the order recommended by your ABM.
• Use settings for sweet bread or light crust if your machine has them.

Steps:

• Place pineapple juice, milk, egg, butter, coconut extract, bread flour, potato flakes, sugar, salt, ginger, and yeast in a bread machine in the order listed, or according to manufacturer's instructions. Run Dough cycle. Remove dough after cycle has ended, about 1 hour.
• Form dough into rolls, place on a baking sheet, and let rise for 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until golden, about 20 minutes.

Steps:

• Make sure all liquid ingredients are room temperature, including the egg.
• Place ingredients in ABM as per manufacturers recommendations,.
• Select the Dough Cycle.
• Keep an eye on the dough half way into the first knead and adjust by adding either more flour or milk, 1 Tablespoon at a time as needed. (I usually have to add up to 2 Tablespoons of flour).
• When cycle is complete, press dough into a well greased 9" pie pan.
• Turn the dough over, greased side up and lightly press again to fill the circumference of the pan.
• Cover with a dry lint-free cloth.
• Let rise 1 to 1 1/2 hours in a warm, draft-free area. ( I put it in my convection oven on slow cook, 100 degrees and cover with a damp cloth).
• Preheat regular oven to 350 degrees.
• Bake the dough 25 to 30 minutes.
• (If baking in a convection oven reduce the temperature to 325 and bake the dough 30 to 35 minutes).
• Immediately turn out upside down onto a rack.
• Let cool completely before slicing.
• NOTE : When I measure my flour I do not spoon it into the measuring cup. I dip it out of the bag with the measuring cup and then level it off with a table knife. If you opt to use a spoon to fill the cup, the flour-liquid ratio may vary from what is listed in this recipe.

Steps:

• Add ingredients in order given.
• Bake on sweet bread cycle on light setting.

Steps:

• In a small bowl, dissolve yeast in warm water; let stand until bubbles form on surface, 5 minutes. Meanwhile, in a small saucepan, heat butter until melted. Add pineapple juice and whole milk and continue to heat gently until mixture reaches 110° to 115°. In a large bowl, combine 3 cups flour, potato flakes, sugar, salt and ginger. Add yeast and butter mixtures to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Beat in vanilla. Stir in enough remaining flour to form a soft dough; dough will be sticky. , Turn dough onto a floured surface; with floured hands, knead until smooth and elastic, about 8-10 minutes, adding more flour to surface and hands as needed. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/4 hours., Punch dough down. Turn onto a lightly floured surface; divide into thirds. Shape each into a ball. Place in 3 greased 9-in. round baking pans lined with parchment. Cover and let rise until doubled, about 45 minutes. Preheat oven to 350°. Bake until golden brown and internal temperature of loaves reaches 200°, 30-35 minutes, covering loosely with foil during the last 10 minutes of baking if needed to prevent tops from over-browning. Remove from pans to wire racks to cool.

Steps:

• In a small bowl, dissolve yeast in 1/2 cup warm water. Let stand until creamy, about 10 minutes.
• In a large bowl, beat together the yeast mixture, eggs, pineapple juice, 1/2 cup water, sugar, ginger, vanilla, and melted butter. Gradually stir in flour until a stiff batter is formed. Cover with a damp cloth and let rise in a warm place for 1 hour.
• Deflate the dough and turn it out onto a well floured surface. Divide the dough into three equal pieces and form into round loaves. Place the loaves into three lightly greased round cake pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
• Bake in preheated oven for 25 to 30 minutes, or until bottom of a loaf sounds hollow when tapped.

Steps:

• Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Light setting; press Start.