Hawaiian Bread Ii – a delicious recipe with active dry yeast, warm water, eggs, pineapple juice, water, white sugar. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
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.
1145
kcal
Calories
32
g
Fat
183
g
Carbs
29
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 2 (.25 ounce) envelopes active dry yeast, 1/2 cup warm water (110 degrees F/45 degrees C), 3 eggs, 1 cup pineapple juice, and more.
Yes, Hawaiian Bread Ii 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.
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