Hawaiian Sweet Bread
The pineapple/coconut flavor is pure Hawaiian. The aroma during baking will hook you!!! This bread makes the best French Toast, top with syrup or sliced strawberries. No preservatives or anything artificial.
NEEDED TO COMPLETE:
6 oz. - Pineapple Juice (Heat to 110°-120°F)
3 Tbls. - Water 1 large - Egg (slightly beaten)
2 Tbls. - Butter (softened)
1 1/2 tsp. - Coconut extract (May use vanilla or pineapple extract)
Yeast - Use entire packet enclosed.
Bread Machine Mix Directions: (1 1/2 lbs): DO NOT use on delayed timer cycle.
Add ingredients to bread machine pan in order suggested by manufacturer (see machine's instruction book). Set machine for Basic Cycle and Medium/Normal crust color. Press START. NOT recommended in cycles of less than three hours. Remove bread from pan; cool on wire rack. To create a softer crust, place a light linen towel over bread until it cools.
Conventional Oven Directions:
Combine bread mix and yeast in large bowl: stir well. Add warmed pineapple juice, water and extract along with the egg and softened butter. Stir to form soft dough. Knead on lightly floured surface until smooth and elastic, about 5 minutes. Place in oiled bowl, cover and let rest/rise in a warm, draft-free place for approx. 30 minutes or until doubled in size. Punch down the dough and then form into a loaf to fit a greased 8 1/2 X 4 1/2 inch loaf pan. You may shape dough into a round, also. Cover; let rise until just doubled* in size, approx. 30-40 minutes (*this bread will "bloom" in the oven). May also shape in a round. Bake in 375* oven for 25-35 minutes or until done (thump the loaf - it should sound hollow). Remove from pan; cool on wire rack.
Ingredients: bread flour, potato flakes, sugar, gluten, organic lemon gelatin, salt, ginger.