This sweet white bread is as popular on the mainland as it is in Hawaii.
INGREDIENTS | YIELDS 2 LOAVES
- 1 cup warm milk
- ⅓ cup granulated sugar
- 1¾ teaspoons active dry yeast (1 package)
- ¾ cup pineapple juice
- 1 egg
- 1 teaspoon kosher salt
- 6 tablespoons (¾ stick) unsalted butter, melted
- ¼ teaspoon ground ginger
- 3–4 cups bread flour
In a large bowl, combine the milk, sugar, and yeast. Stir to dissolve and let stand until foamy, about 10 minutes.
Add pineapple juice, egg, salt, 4 tablespoons butter, ginger, and 1 cup flour. Stir to combine. Add enough remaining flour to create a firm dough, and turn out onto a floured surface. Knead 8–10 minutes. Return to bowl, dust with flour, and cover with a damp cloth or plastic wrap. Rise at room temperature until doubled in volume, about 1 hour.
Coat two 9″ × 5″ loaf pans with pan spray, and line the bottoms and short sides of each with a strip of parchment. Turn risen dough onto a floured surface, divide into 2 equal pieces, and shape each into an oblong loaf. Place into prepared pans, and set aside to proof for 30 minutes. Preheat oven to 350°F.
Brush remaining butter over the surface of the risen dough. Bake until golden brown and hollow sounding, about 30–40 minutes. Cool 10 minutes, remove from pans, and cool completely on a rack.
King's Hawaiian Bread
Hawaiian history is rich with the cultures and cuisines of many immigrant groups, including the Portuguese, who were the first to bring sweet bread, called Pão Doce, to the islands. In the 1950s, a baker named Robert Taira began mass producing a popular Hawaiian version of this bread, and his success eventually led to the production of this bread on the mainland, too.