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    SWEET HAWAIIAN BREAD


    Source of Recipe


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    List of Ingredients




    4-4 ½ C. ALL-PURPOSE FLOUR
    1/3 C. SUGAR
    1 TSP. SALT
    2 ENVELOPES (.25OZ.) ACTIVE DRY YEAST
    ½ C. WARM MILK (120 –130 DEGREES F.)
    ½ C WARM WATER (120-130 DEGREES F.)
    ¼ C. (1/2 STICK) BUTTER, SOFTENED
    2 TBLSP. HONEY
    3 LARGE EGGS, DIVIDED

    Recipe



    1.) COMBINE 1 ½ C. FLOUR, SUGAR, SALT, & YEAST INA LARGE BOWL; MIX WELL. ADD WATER, MILK, BUTTER, & HONEY. BEAT WITH AN ELECTRIC MIXER ON LOW SPEED UNTIL MOISTENED. BEAT ON HIGH SPEED 2 MINUTES. ADD 2 EGGS; MIX UNTIL BLENDED. STIR IN ENOUGH REMAINING FLOUR UNTIL A SOFT DOUGH FORMS.

    2.) KNEAD DOUGH ON A LIGHTLY FLOURED SURFACE UNTIL SMOOTH & ELASTIC, 8 – 10 MIN. PLACE DOUGH IN A GREASED BOWL, TURNING TO GREASE TOP. COVER; LET RISE IN A WARM PLACE UNTIL ALMOST DOUBLE IN SIZE, ABOUT AN HOUR.

    3.) GREASE BAKING SHEET. PUNCH DOWN DOUGH. SHAPE DOUGH INTO A BALL. PLACE ON PREPARED BAKING SHEET. COVER; LET RISE UNTIL ALMOST DOUBLE IN SIZE, 30-40 MIN.

    4.) PREHEAT OVEN TO 350 DEGREES. BEAT REMAINING EGG INA A SMALL BOWL UNTIL SMOOTH. UNCOVER LOAF; BRUSH WITH BEATEN EGG. BAKE BREAD UNTIL GOLDEN & SOUNDS HOLLOW WHEN LIGHTLY TAPPED, 25-35 MIN. IF LOAF BEGINS TO BROWN TOO MUCH DURING BAKING, COVER IT LOOSELY W/ ALUMINUM FOIL. REMOVE LOAF FROM BAKING SHEET; PLACE ON WIRE RACK TO COOL.

 

 

 

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