Learning to make your favorite restaurant or prepackaged foods at home not only saves money, it’s usually a lot healthier. I recently saw a Hawaiian Sweet Bread recipe on Pinterest and decided to give it a go. Instead of using cake rounds, I used a standard bread pan. I had to bake the bread slightly longer because of that variation. The two bread rounds would be more authentic and true to the shape of the Hawaiian sweet bread found in stores. You could also use the dough to make Hawaiian sweet rolls.
Frugal Tip: Pineapple juice is not an ingredient I buy regularly, but occasionally I’ll stumble upon a recipe that calls for it. I purchase a large can of pineapple juice and freeze what I don’t need in ice cube trays for future use. That way, I was able to get the best value at the store without any drop going to waste. I can use it in this Hawaiian Sweet Bread recipe, marinades, slushies, etc.
- Copycat Hawaiian Bread Recipe
- 2 packets active dry yeast
- ½ C. warm water
- 3 eggs
- 1 C. pineapple juice
- ½ C. water
- ⅔ C. sugar
- 1 tsp. vanilla
- ½ tsp. ginger (optional)
- ½ C. butter, melted
- 6 C. white flour
- Mix yeast with ½ C. warm water. Let sit for 10 minutes until foamy. Combine yeast, eggs, pineapple juice, water, sugar, vanilla, butter in a mixer. Add in flour gradually. Dust a cutting board with flour and place the dough on it. Work dough in flour until it’s no longer sticky. Split in two equal sections.
- Grease two cake rounds and place dough inside. Let the bread rise until doubled in size. Preheat oven to 350 degrees. Bake for 25-30 minutes or until golden brown.
Recipe adapted from: Allrecipes.com