Hawaiian Bread With Dill Dip Recipes

Steps:

• Dice or process the beef.
• Add all ingredients together (except the bread).
• Refrigerate overnight.
• Before serving hollow out the bread, reserving the bread pieces.
• Tear bread pieces into bite-sized chunks, placing around bread round.
• Spoon the mixture into bread shell and serve.
• Also, this is really good with celery sticks and other raw veggies.

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:

• Mix all of the ingredients together in a medium bowl. Cut out the center of 1 bread round and mound dill dip into the interior cavity of the bread bowl. Cut up other bread round into 2-inch squares and dip bread into bowl.

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.