The mother of a high school friend would make 13 of these lightly sweet loaves at a time! I make this bread year-round, but my family insists it's a 'must' for the holidays.

Allrecipes Member

Recipe Summary test

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
36
Yield:
36 servings
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large mixing bowl, combine 3 cups flour, potato flakes, sugar, yeast, salt and ginger. In a small saucepan, heat the milk, water, butter and pineapple juice to 120 degrees F-130 degrees F. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Beat in vanilla. Stir in enough remaining flour to form a soft dough.

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  • Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/4 hours.

  • Punch dough down. Turn onto a lightly floured surface; divide into thirds. Shape each into a ball. Place in three greased 9-in. round baking pans. Cover and let rise until doubled, about 45 minutes.

  • Bake at 375 degrees F for 20-25 minutes or until golden brown. Cover loosely with foil if top browns too quickly. Remove from pans to wire racks to cool.

Nutrition Facts

144 calories; protein 3.5g; carbohydrates 24.5g; fat 3.4g; cholesterol 22.8mg; sodium 82.8mg. Full Nutrition
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Reviews (44)

Rating: 5 stars
05/24/2008
Really, really good. Not quite like Kings Hawaiian Sweet Bread, but still equally good in its own way. I halved the recipe and rolled the dough into balls to fit into a 9x13 pan. I added more pineapple juice and sugar, per request of another reviewer. It turned out great! Fluffy and soft! Yum! Read More
(20)
Rating: 3 stars
02/06/2009
I was recently in Hawaii and had the most heavenly sweet bread. I didn't get the recipe so I came here looking for something similar. Way off. I actually didn't like it at all, even just for bread. A not of caution when be careful the order you put your liquid ingredients together. The pineapple juice can make the mild curdle. If you choose to replace the water with more juice I suggest adding the warmed juice and milk to the dry ingredients separately. Read More
(12)
Rating: 4 stars
04/05/2010
Excellent soft bread. Needs to be slightly sweeter. Add additionaly pineapple juice, coconut flakes, and coconut extract for more "hawaiian" flavor. Dough is normally very sticky after first rise, but will be fine if you separate on the counter with additional flour. Bread needs to be baked for about 5 minutes additional after browning (with aluminum foil on top of pan to prevent burning) in order for center of bread to be done. Ensure that you grease the pans because this bread will definitely stick if you don't!! Very easy to make... I ramped up the ginger, but wish I'd have added more pineapple and coconut flavor as it's a pretty lightly flavored bread. Will be delicious with honey butter! Read More
(12)
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Rating: 5 stars
02/25/2008
Ah, Ruthie Banks! I just realized you're the same Taste-of-Home published recipe winner in the cookbook my family bought me for Xmas. ALLERGIES ACCOMODATED Thx for this heavenly, versatile, and easily adaptable recipe. To accomodate our daughter's allergies, I substituted - a gluten free all-purpose mix for the flour - schredded coconut for the potato flakes - coconut milk for the dairy milk - goat-milk butter for the usual butter - dried egg whites for the eggs, and - coconut/lemon extract for the vanilla I also brushed the top with eggwash for a shiny appearance. TIP: because it can be quite sticky, i recommend minimal handling of the dough. BREADMAKER CONVERSION Pour all wet ingredients first, and then all the dry ones. Yes, all 7+ cups of flour. We can disregard the 4-cup flour capacity limit, because that's for the full baking cycle. We're only using the machine for kneading here (step 1). A few min later, plop the dough into a well greased megapan (i use our turkey pan) and let rise uncovered in semi-warm oven (75 F) for 1-1/4 hrs (step 2). Punch dough down flat, brush with eggwash, crisscross with greased pizza cutter, and let rise for another 45 min (step 3). Remove megapan to preheat oven before baking (step 4). Enjoy your pull-apart hawaiian sweet bread! Read More
(12)
Rating: 4 stars
11/30/2008
The cook time, I found, needs to be longer. I cooked for 25 minutes on convection and the interior was still not completely done. Read More
(10)
Rating: 5 stars
04/21/2008
Kings Hawaiian bread MOVE OVER! No more store bought hard to find stuff in my house. This bread is AWESOME! Really easy and pretty fool proof. A tip~ Make a nice french toast breakfast with this and people will flip. WE LOVED IT! Read More
(8)
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Rating: 4 stars
12/19/2006
Wonderful. Finally, the Hawaiian Bread recipe I've been looking for. Read More
(7)
Rating: 4 stars
03/31/2009
I followed instructions exactly but stirred while heating the liquid in the saucepan so the milk didn't curdle like another user reported. This bread has good texture, but tastes distinctly of ginger, so make sure you like ginger. I'm not very into this bread, but my husband likes it. Read More
(7)
Rating: 5 stars
04/24/2011
I LOVE this recipe!! Made it this past week, about 15 loaves all in all, to give as Easter presents to family and friends from church. Everyone ranted and raved about it...one friend said I should bake and sell it, it was so good! :) So is definitely a winner recipe...can hold up against the store bought Hawaiian bread any day!! Only thing different I did was for the 1/2 cup of water, I used 1/4 c water and 1/4 cup coconut milk instead. (you can get the coconut milk in a half gallon carton over in the milk section of your grocery store. The brand I used was Silk.) Read More
(4)