Search This Blog

Tuesday, October 26, 2010

Sweet Wheat Hawaiian bread

I love sweet breads, this bread would make delicious french toast for a Sunday morning brunch.  Feel free to comment with any questions.

1/2 cup warm water, for proofing
2 packages active yeast
1 1/2 cups pineapple juice
3/4 cup white sugar
3 eggs, at room temp
1/2 cup butter, melted and cooled
1/2 teaspoon  dry ground ginger 
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
3 cups whole wheat flour
3 cups AP flour, plus some for your surface

1. In a small bowl mix yeast with warm water, cover with a clean towel and let proof for 10 minutes.

2. In a large bowl whisk together; yeast mixture, pineapple juice, sugar, eggs, butter, ginger, vanilla, and salt whisk until the eggs are incorporated .

3. Slowly add in the flour 1 cup at a time, stirring with a wooden spoon until you have a soft slightly sticky dough, form into a ball and cover with a damp towel set aside in a warm place to rise for 1 hour until it has doubled in size. (I preheat my oven early and put the bowl next to the oven) Preheat oven to 350 degrees F.

4. Punch down dough and turn out onto a floured surface. Split dough into 3 equal parts and roll into 3 balls, score the top with a sharp knife. Transfer dough balls to parchment lined baking sheets with plenty of room to rise. Cover again with a damp towel for 40 minutes in a warm place to rise.

5. Remove towels and bake at 350 degrees F for 25-30 minutes, tap the bottoms of the loaves it should make a hollow sound. 

Serve this bread warm with any meal.

No comments:

Post a Comment

Comment here.