Hawaiian Sweet Bread Recipe

Name: Hawaiian Sweet Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 1/2 to 7 c. flour; 3/4 c. mashed potato flakes; 2/3 c. sugar; 1 tsp. salt; 1/2 tsp. ground ginger; 3 eggs; 2 tsp. vanilla extract; 2 pkg. dry yeast; 1 c. milk; 1/2 c. water; 1/2 c. margarine; 1 c. pineapple juice

Servings: persons

6 1/2 to 7 c. flour
3/4 c. mashed potato flakes
2/3 c. sugar
1 tsp. salt
1/2 tsp. ground ginger
3 eggs
2 tsp. vanilla extract
2 pkg. dry yeast
1 c. milk
1/2 c. water
1/2 c. margarine
1 c. pineapple juice

1
Set pineapple juice out to warm up to room temperature. Grease three 8 or 9-inch round cake pans.
2
In a large bowl, combine 3 cups flour, mashed potato flakes, sugar, salt, ginger, vanilla extract and yeast.
3
In a medium saucepan, heat milk, water and butter until very warm (120u00b0 to 130u00b0).
4
Add warm liquid mixture, pineapple juice and eggs to flour mixture.
5
Blend mixture at low speed until moistened; beat four minutes at medium speed. By hand, stir in 3 cups of flour to form stiff dough.

963

kcal

Calories

Fat

183

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 12 ingredients. The key ingredients include: 6 1/2 to 7 c. flour, 3/4 c. mashed potato flakes, 2/3 c. sugar, 1 tsp. salt, and more.

Yes, Hawaiian Sweet Bread falls under the Baking & Desserts 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.

Hawaiian Sweet Bread

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