Kings Hawaiian Bread Recipe 415

Steps:

• 1. In a medium bowl, beat eggs, add pineapple juice, water, sugar, ginger, vanilla and melted butter.
• 2. In a large mixing bowl, combine 3 cups of flour, egg mixture and stir well.
• 3. Sprinkle yeast, one package at a time, mix well.
• 4. Gradually add the remaining 3 cups of flour, the batter will be hard to mix with a spoon. You may have to use your hands, make sure that it is mixed well.
• 5. Put the dough in a bowl and cover with a cloth and place it in a warm area. Let it rest for about an hour.
• 6. Remove the dough from the bowl and knead in 1/2 cup of flour, knead about 10 times.
• 7. Divide the dough into 3 equal parts and place in a well greased round cake pans.
• 8. Cover and place in a warm area and let rise, about an hour.
• 9. Bake at 350 degrees for 25 to 30 minutes.
• 10. Yield: 3 loaves

Steps:

• 1. Beat the eggs. Add the pineapple juice, sugar, ginger, vanilla and butter.
• 2. Place 3 cups of flour in a large bowl. Stir in the egg mixture until well combined. Sprinkle in the yeast, one packet at a time, and mix.
• 3. Add the remaining 3 cups of flour and mix. Blending with a spoon will be hard, so you may have to use your hands. Make sure it is thoroughly combined. Cover the bowl with a cloth and set in a warm place to rise for 1 hour. OR Do ALL these steps in a bread machine set on manual or dough cycle.
• 4. Remove from the bowl and knead in 1/2 cup flour. Knead about 10 times. Divide into three equal parts.
• 5. Place in greased and floured loaf pans or shape into rolls. Cover and place in a warm place to rise for 1 hour.
• 6. Bake at 350 degrees for 25 to 30 minutes or golden brown. Makes: 3 loaves

Steps:

• Beat the eggs. Add the pineapple juice, sugar, salt, ginger, vanilla, and butter. Place 3 cups of flour in a large bowl. Stir in the egg mixture until well-combined. Sprinkle in the yeast, one packet at a time, and mix. Add the remaining 3 cups of flour and mix in. If dough is sticky and difficult to handle, add more flour. Dough should be slightly tacky, but not wet. Knead the dough for 5 minutes until it forms a smooth ball. Place dough in a greased bowl and set aside to rise until doubled in size (about 1 1/2 hours). Punch dough down and either divide into three equal parts for bread loaves or 24 balls for dinner rolls. Place in greased loaf pans or shape into rolls. Cover and place in a warm place to rise until doubled in size. The secret to light and airy rolls is making sure they've risen enough....this is an exercise is patience ;) Bake at 350 degrees for 25-30 minutes or golden brown. Brush tops with melted butter. Serve warm 24 large rolls or 3 loaves

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:

• 1. In a small bowl beat your eggs.
• 2. Add the pineapple juice, sugar, vanilla extract, and melted butter. Mix well.
• 3. Put 3 cups of flour into a large bowl.
• 4. Stir in your egg mixture until well combined.
• 5. Sprinkle in the yeast packets, one at a time, mixing well.
• 6. Add the remaining 3 cups of flour and mix well. If it becomes to difficult to stir with a wooden spoon, just use your hands! Make sure all of the flour is well incorporated.
• 7. The dough should be tacky to the touch but not overly sticky. If it appears too wet, sprinkle in a bit of extra flour. Just a tablespoon or so at a time.
• 8. Cover your bowl with a clean kitchen towel. Set it in a warm place to rise for 1 hour.
• 9. Remove your dough from the bowl and knead in an additional 1/2 cup of flour. I kneaded mine 10 to 15 times, making sure the flour was well incorporated.
• 10. Form the dough into rolls or loaf and place in buttered pans.
• 11. Cover and place in a warm place to rise until the dough doubles in size. If making rolls, let rise for 1 hour. For loaves, let rise for 90 minutes.
• 12. Bake at 350 degrees for 25 to 30 minutes or until golden brown.
• 13. Brush tops with melted butter. Serve warm.

Steps:

• Beat eggs; add pineapple juice, water, sugar, ginger, vanilla and melted margarine.
• Put 3 cups flour in a large mixing bowl.
• Add egg mixture and stir until well mixed.
• Sprinkle in yeast, 1 package at a time, mixing well.
• Gradually add other 3 cups flour. Batter will be hard to mix with spoon. You may have to use your hand. Make sure it's mixed well.
• Leave batter in bowl and cover with cloth and place in warm place. Let rise 1 hour.
• Remove from bowl and knead in 1/2 cup flour. Knead about 10 times. Divide into 3 equal parts and place in well greased round cake pans.
• Cover and place in warm place and let rise about 1 hour.
• Bake at 350degrees 25 to 30 minutes.

Steps:

• To make the sugar water, in a small bowl use 1 cup of boiling water and dissolve 3/4 cup of sugar. You can add more if you like as long as it fully dissolves.
• Once the sugar water temperature drops into the 100-115 degree range, add the yeast and ginger.
• In another small bowl, add the eggs, sugar, salt and vanilla and mix until all well incorporated.
• Allow the melted butter to cool down (but not go solid). Take a spoonful of the egg/sugar mixture and mix with the melted butter to 'temper' it, then pour the melted butter into the egg/sugar mixture and mix well. You do not want to just pour hot butter into the egg mixture as it could 'cook' the egg and form curds.
• In the mixer, put in the bread flour, potato flour, dough conditioner and powdered milk and briefly mix.
• Once the yeast mixture has foamed, start the mixer on low and pour in the yeast mixture and then the egg mixture.
• Once the ingredients are mixed thoroughly, stop mixing and let it rest about 10 minutes.
• Start the kneading process. The dough should feel a little 'tacky' to the touch but should not stick to your hand and fingers when you pull it away. Knead for at least 10 minutes and then test it using the 'window pane' test.
• Once the dough is well kneaded, form a ball by pulling the sides of the dough under itself to form a tight skin on top.
• Lightly coat a bowl with oil (I use a cooking spray) and place your dough ball in it, rolling the ball in the bowl to coat it. Cover with plastic wrap and place in a warm place to rise for about 2 hours or until it has doubled in size.
• When dough has doubled, place on a floured surface and hand knead for about 30 seconds, then form it into a ball again by tucking the sides under.
• Lightly spray a pie tin with oil and place the dough ball in it. Cover with a large bowl or plastic wrap and let it rise again for 1 hour in a warm place, or until it has risen to cover the bottom of the tin with a nice dome.
• 30 minutes before baking, preheat the oven to 350 deg. and set an oven rack for baking in the middle/center.
• Bake in the pie tin on the middle rack for about 40 minutes. You should see a nice golden brown crust and the interior temperature should be about 200 deg. using a fast acting digital thermometer. If the color is achieved but more time is needed, cover the top with aluminum foil to prevent further browning and to allow the inside to continue baking.
• When done, remove to a cooling rack. You can leave it in the pie tin or remove it and place bread directly on rack. Cool for 30 minutes before tearing and serving.
• Enjoy!