Hawaiian Sweet Bread


Hawaiian Sweet Bread


  • 6 1/2 to 7 cups flour
  • 3/4 cup mashed potato flakes
  • 2/3 cup sugar
  • 1 teaspoon salt
  • 1/2 teaspoon ginger
  • 2 teaspoons vanilla extract
  • 2 pkg dry yeast
  • 1 cup milk
  • 1/2 cup water
  • 1/2 cup butter/margarine
  • 1 cup pineapple juice
  • 3 eggs


Set pineapple juice out to warm up to room temperature. Grease three 8 or 9 inch round cake pans. In large bowl, combine 3 cup flour, mashed potato flakes, sugar, salt, ginger, vanilla and yeast. In medium saucepan, heat milk, water, and margarine until very warm, 120-130F. Add warm liquid, pineapple juice, and eggs to flour mixture. Blend mixture at low speed until moistened; beat four minutes at medium speed. By hand, stir in 3 cups flour to form stiff dough. On floured surface, knead in 1/2 to 1 cup flour until smooth and elastic, about 5 minutes. Place dough in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place, 80-85 degree F, until doubled in size, about 1 to 1-1/2 hours. Punch down dough. Divide into three parts; form into round balls and place in prepared pans. Cover pans; let rise in warm place until doubled in size, about 1 hour. Heat oven to 375 degrees. Bake 25-35 minutes or until loaves sound hollow when slightly tapped. Remove from pans immediately.

Your Recently Viewed Recipes

Leave a Comment


Cancel Reply to Comment

Thanks for your comment. Don't forget to share!



Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Trending Now

Close Window