This easy to make batter bread brings the sweet and tender flavor of Hawaiian bread home from vacation. This is a recipe for homemade Hawaiian bread. It's sweet, spicy and tender.

Advertisement

Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, dissolve yeast in 1/2 cup warm water. Let stand until creamy, about 10 minutes.

    Advertisement
  • In a large bowl, beat together the yeast mixture, eggs, pineapple juice, 1/2 cup water, sugar, ginger, vanilla, and melted butter. Gradually stir in flour until a stiff batter is formed. Cover with a damp cloth and let rise in a warm place for 1 hour.

  • Deflate the dough and turn it out onto a well floured surface. Divide the dough into three equal pieces and form into round loaves. Place the loaves into three lightly greased round cake pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).

  • Bake in preheated oven for 25 to 30 minutes, or until bottom of a loaf sounds hollow when tapped.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

226 calories; 5.8 g total fat; 40 mg cholesterol; 45 mg sodium. 38.1 g carbohydrates; 5.2 g protein; Full Nutrition

Reviews (84)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/30/2004
This is one of my new favorite bread recipes! I adapted it for my bread machine by cutting the recipe in half. I noticed that there was no salt in the recipe so I added 3/4 of a teaspoon just to be safe and the loaf came out perfect. I used 1 and 1/4 teaspoon of bread machine yeast, 1 egg and substituted coconut extract for the vanilla extract. I baked it on the regular crust sweet bread setting. It was so sweet and soft - almost more like cake than bread. It also made great toast. Delicious! Read More
(162)

Most helpful critical review

Rating: 3 stars
09/14/2005
This turned out differently than expected. The dough was runny sticky and hard to work with. It also didn't rise as much as I would like and wasn't sweet enough even with all the sugar. It was good hot out of the oven with butter but I probably won't make this again. Read More
(15)
98 Ratings
  • 5 star values: 55
  • 4 star values: 27
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 6
Rating: 5 stars
05/30/2004
This is one of my new favorite bread recipes! I adapted it for my bread machine by cutting the recipe in half. I noticed that there was no salt in the recipe so I added 3/4 of a teaspoon just to be safe and the loaf came out perfect. I used 1 and 1/4 teaspoon of bread machine yeast, 1 egg and substituted coconut extract for the vanilla extract. I baked it on the regular crust sweet bread setting. It was so sweet and soft - almost more like cake than bread. It also made great toast. Delicious! Read More
(162)
Rating: 5 stars
05/30/2004
This is one of my new favorite bread recipes! I adapted it for my bread machine by cutting the recipe in half. I noticed that there was no salt in the recipe so I added 3/4 of a teaspoon just to be safe and the loaf came out perfect. I used 1 and 1/4 teaspoon of bread machine yeast, 1 egg and substituted coconut extract for the vanilla extract. I baked it on the regular crust sweet bread setting. It was so sweet and soft - almost more like cake than bread. It also made great toast. Delicious! Read More
(162)
Rating: 5 stars
06/10/2003
This recipe has been revised. The yeast is mixed with 1/2 cup warm water in step 1 of the directions. A second 1/2 cup water is used to make the batter. - The Staff Read More
(134)
Advertisement
Rating: 4 stars
10/19/2008
I wanted a Hawaiian-style bread like the pull-apart you find in the store. I wanted to make the dough in my bread machine. I took the suggestions of Jennifer 72--cut the recipe in half, added the salt, changed the vanilla extract to coconut extract. I addedd 2TBSP water to adjust for the 1/2 egg I didn't use. I had to keep adding flour to the recipe to make a dough that I could handle because this is more of a batter bread. When the dough was right and the cycle was finished, I patted the dough out flat. I cut the dough into 18 or 20 small pieces. I rolled those pieces into small balls and placed them in a greased angel food pan. I let that rise till doubled in size, about 1 1/2 hours. I baked it at 350degrees for about 35 minutes--till brown on top. I forgot to add some egg wash on top, could do that next time. Also, I might cover the bread or turn it down. The sweetness of the dough caused the brown top to get crispy instead of chewy. After baking, I let it sit in the pan on a cooling rack for five minutes. Then I turned the bread upside down to remove it. The guests at my Hawaiian-themed dinner party loved it, it made a great pull-apart bread. If anyone tries it this way, I hope you measure how much extra flour you add. It might have been as much as 3/4cup+. I just kept adding flour. Also, I would omit the substitution for the 1/2 egg, just forget about adding extra water. Really glad that it came out so well. Enjoy, and hope my comments help. Read More
(74)
Rating: 5 stars
11/30/2009
This recipe turned out awesome! I cut the recipe in half and added honey to the warm water/yeast mixture to help activate the yeast. I also turned them into dinner rolls and gave them a light egg wash prior to baking. Made these on Thanksgiving and everyone loved them. I'll definitely be making these again a perfect bread to make hum bows! Read More
(29)
Rating: 5 stars
11/18/2011
We decided to make rolls because we were wanting a bread for Thanksgiving dinner. This was so close to the store bought we could almost eat them all in one day! Added 1 teaspoon salt to ingredients about a teaspoon or two of honey to yeast to help activate it and added an egg wash to tops. Recipe made about 15 huge rolls that look just like the picture! Read More
(16)
Advertisement
Rating: 3 stars
09/14/2005
This turned out differently than expected. The dough was runny sticky and hard to work with. It also didn't rise as much as I would like and wasn't sweet enough even with all the sugar. It was good hot out of the oven with butter but I probably won't make this again. Read More
(15)
Rating: 4 stars
05/17/2008
Only downfall...NEEDS SALT. Bread was wonderful. I made a french loaf out of it to eat with Grilled Pineapple Chicken sandwiches and it was great. This one goes into my cookbook but with SALT added. Read More
(13)
Rating: 5 stars
05/23/2005
Yum this was very good. We ate it fresh from the oven! I cant wait to try it toasted for breakfast. I did make it in my bread machine I have a 2lb breadmaker and thought I could get away with 2/3 of the recipe. It rose too high and didnt quite bake all the way on top so I put it in the oven a few minutes more and it was fine. Will make again! But only half recipe. Read More
(13)
Rating: 4 stars
06/10/2003
Great bread but add a little more salt than the recipe calls for. Serve this with toasted cocoanut butter....mmmm mmmm good! Read More
(13)