Hawaiian Bread Dip Original Recipes

Steps:

• In a small bowl, dissolve yeast in warm water; let stand until bubbles form on surface, 5 minutes. Meanwhile, in a small saucepan, heat butter until melted. Add pineapple juice and whole milk and continue to heat gently until mixture reaches 110° to 115°. In a large bowl, combine 3 cups flour, potato flakes, sugar, salt and ginger. Add yeast and butter mixtures 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; dough will be sticky. , Turn dough onto a floured surface; with floured hands, knead until smooth and elastic, about 8-10 minutes, adding more flour to surface and hands as needed. 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 3 greased 9-in. round baking pans lined with parchment. Cover and let rise until doubled, about 45 minutes. Preheat oven to 350°. Bake until golden brown and internal temperature of loaves reaches 200°, 30-35 minutes, covering loosely with foil during the last 10 minutes of baking if needed to prevent tops from over-browning. Remove from pans to wire racks to cool.

Steps:

• Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Light setting; press Start.

Steps:

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

Steps:

• Heat oven to 350ºF.
• Cut slice from top of bread loaf; remove center of loaf, leaving 1-inch-thick shell. Cut removed bread into bite-size pieces; cover and set aside for later use. Place bread shell on baking sheet. Bake 8 to 10 min. or until lightly toasted. Cool slightly.
• Mix VELVEETA, tomatoes and onions in large microwaveable bowl. Microwave on HIGH 5 min. or until VELVEETA is completely melted, stirring after 3 min. Stir in ham and pineapple. Pour into bread shell.
• Serve with reserved bread pieces and assorted fresh vegetable dippers.

Steps:

• Melt butter in saucepan.
• Add sesame seeds and stir until golden brown.
• Pour over the block of cream cheese.
• Pour the soy sauce over all.
• Serve with Triscuits. Spread it on!

Steps:

• First make the Hawaiian Bread (or purchase a large loaf of ready made Hawaiian Bread).
• Combine the lukewarm water and the lukewarm milk together with the 1 Tbsp sugar and both packets of yeast.
• Let sit 5-10 minutes until foamy- if it doesn't get foamy, then your liquids were too hot and killed the yeast OR your yeast was too old (in which case, you need to start this part over with fresh yeast).
• Combine eggs, vanilla, 1 cup sugar, lemon extract, and foamy yeast mixture in a large bowl.
• Add flour gradually, about 1 cup at a time- adding enough to make a stiff dough- you may not need all of the flour or you may need even a little more, depending upon the humidity the day you make the bread.
• Once the doughs forms into a kneadable mass, dump it onto a floured surface and knead about 8-10 minutes or until the dough is smooth and elastic.
• Divide dough into 2 halves and form into balls.
• Place each dough ball* into a greased pie plate, cover with plastic loosely, and let rise 1-1 1/2 hours or until doubled in bulk.
• When dough is rising, combine the ingredients for the dip together until smooth, cover and chill until ready to use.
• If you plan to use both loaves of bread, make an extra batch of dip.
• Once the dough has fully risen, place bread in preheated 375 F oven and bake for 30 minutes, or until golden and if rapped on the bottom of the loaf, they should sound hollow.
• Remove from pans and let cool completely.
• Shortly before serving time,hollow out one loaf of bread, leaving a shell to use as a bread bowl for the dip.
• Cut the chunks of bread into cubes or just tear into bite sized pieces.
• When ready to serve, fill hollowed out loaf with chilled dip.
• Serve bread and dip with a platter of fresh veggies and the bite sized pieces of the bread you tore earlier.
• Note:*If you wish you may toss the unrisen dough into a freezer bag and freeze for another use- when ready to use, simply place in a greased pie plate and let thaw overnight in the fridge.
• Remove from the fridge and let rise until doubled in bulk and proceed with the rest of the recipe.
• This recipe makes enough dip for one loaf to be filled at least once, but makes enough bread for two loaves.
• Sometimes I bake the second loaf anyway and have that available to cut into more bread cubes or I just make up an extra batch of dip for the second loaf.

Steps:

• Combine cooked & drained spinach, vegetable soup mix, sour cream, mayonnaise, chopped green onions & diced water chestnuts. Mix well.
• Place in airtight container and chill in refrigerator overnight to allow flavors to blend.
• When ready to serve, hollow out loaf of Hawaiian bread, leaving just large enough hole to hold the dip.
• Spoon spinach dip into bread bowl and serve with remaining bread, cut into cubes and crackers.

Steps:

• Combine milk, sour cream, and pudding mix; whisk until smooth.
• Stir in pineapple and coconut.
• Zest lime to measure 1 teaspoon zest; juice lime to measure 1 teaspoon juice.
• Stir both into dip.
• Cover and refrigerate at least 30 minutes before serving.
• To toast coconut, preheat oven to 350º; spread coconut onto cookie sheet and bake for 10-12 minutes until light golden brown.