Aloha Bread Recipe

Name: Aloha Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cups buttermilk; 2 cups whole wheat flour; 1 cup bread flour; 1 teaspoon salt; 1 1/2 tablespoons butter or margarine; 3 tablespoons sugar; 1/4 teaspoons baking soda; 8 ounces pineapple canned, crushed, well-drained; ⅓ cups coconut flaked; 1 1/2 teaspoons yeast, active dry

Servings: persons

3/4 cups buttermilk
2 cups whole wheat flour
1 cup bread flour
1 teaspoon salt
1 1/2 tablespoons butter or margarine
3 tablespoons sugar
1/4 teaspoons baking soda
8 ounces pineapple canned, crushed, well-drained
⅓ cups coconut flaked
1 1/2 teaspoons yeast, active dry

1
Place all ingredients in bread pan, select light crust setting and press start.
2
1 1/2 lb.
3
loaf.
4
After the baking cycle ends, remove bread from pan, place on rack and allow to cool for 1 hour before slicing.
5
NOTE: for Welbilt/DAK machines, use 2 teaspoons yeast for Panasonic/Nat'l.
6
machines, use 3 teaspoons yeast Deb's notes: Substituted 3 tablespoons of buttermilk powder, 3/4 cup plus 1 tablespoon of water, and deleted baking soda in lieu of fresh buttermilk.
7
Worked fine.
8
Rich liked it with creamed clover honey, but he loved it in bread pudding!

727

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3/4 cups buttermilk, 2 cups whole wheat flour, 1 cup bread flour, 1 teaspoon salt, and more.

Yes, Aloha Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Aloha Bread

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