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Hawaiian Bread II

Hawaiian Bread II

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This easy to make batter bread brings the sweet and tender flavor of Hawaiian bread home from vacation. This is a recipe for homemade Hawaiian bread. It's sweet, spicy and tender.

Ingredients {{adjustedServings}} servings

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Original recipe yields 20 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 226 kcal
  • 11%
  • Fat:
  • 5.8 g
  • 9%
  • Carbs:
  • 38.1g
  • 12%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 45 mg
  • 2%

Based on a 2,000 calorie diet


  1. In a small bowl, dissolve yeast in 1/2 cup warm water. Let stand until creamy, about 10 minutes.
  2. 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.
  3. 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).
  4. Bake in preheated oven for 25 to 30 minutes, or until bottom of a loaf sounds hollow when tapped.
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This is one of my new favorite bread recipes! I adapted it for my bread machine by cutting the recipe in half. I noticed that there was no salt in the recipe so I added 3/4 of a teaspoon just to be safe and the loaf came out perfect. I used 1 and 1/4 teaspoon of bread machine yeast, 1 egg and substituted coconut extract for the vanilla extract. I baked it on the regular crust sweet bread setting. It was so sweet and soft - almost more like cake than bread. It also made great toast. Delicious!

the allrecipes staff

This recipe has been revised. The yeast is mixed with 1/2 cup warm water in step 1 of the directions. A second 1/2 cup water is used to make the batter. - The Staff

CA transplant

I wanted a Hawaiian-style bread like the pull-apart you find in the store. I wanted to make the dough in my bread machine. I took the suggestions of Jennifer 72--cut the recipe in half, added the salt, changed the vanilla extract to coconut extract. I addedd 2TBSP water to adjust for the 1/2 egg I didn't use. I had to keep adding flour to the recipe to make a dough that I could handle because this is more of a batter bread. When the dough was right and the cycle was finished, I patted the dough out flat. I cut the dough into 18 or 20 small pieces. I rolled those pieces into small balls and placed them in a greased angel food pan. I let that rise till doubled in size, about 1 1/2 hours. I baked it at 350degrees for about 35 minutes--till brown on top. I forgot to add some egg wash on top, could do that next time. Also, I might cover the bread or turn it down. The sweetness of the dough caused the brown top to get crispy instead of chewy. After baking, I let it sit in the pan on a cooling rack for five minutes. Then I turned the bread upside down to remove it. The guests at my Hawaiian-themed dinner party loved it, it made a great pull-apart bread. If anyone tries it this way, I hope you measure how much extra flour you add. It might have been as much as 3/4cup+. I just kept adding flour. Also, I would omit the substitution for the 1/2 egg, just forget about adding extra water. Really glad that it came out so well. Enjoy, and hope my comments help.