Ohana Breakfast Bread Ohana Polynesian Resort Print Recipe 425

Steps:

• Directions Pinapple/Coconut Method 1. Combine pineapple and coconut in bowl. 2. Combine sugar and cornstarch in separate bowl and mix well. 3. Add sugar and cornstarch mixture into pineapple and coconut mixture and mix well. 4. Refrigerate for 1 hour. Bread Method 1. Combine all ingredients in order of recipe in mixing bowl, and mix with dough hook until dough picks up on hook and the sides of the mixing bowl is clean. 2. Let dough rise until it doubles in size. 3. Roll out dough onto a floured surface until it is 2 inches thick. 4. Next spread pineapple/coconut mixture over the top of the dough. 5. Fold dough into itself and place in a greased 9" x 13" cake pan. 6. Cut dough into pieces with a pizza cutter and spread out cut pieces evenly in cake pan. 7. Let dough rise in warm oven (110 degrees F) - about half way up the pan. 8. Bake at 325 degrees F for 20-25 minutes or until golden brown. 9. Let bread cool, cut and serve

Steps:

• Pineapple/Coconut Procedure.
• Combine drained pineapple and coconut in bowl.
• Combine 1 cup sugar and cornstarch in separate bowl and mix well.
• Add sugar and cornstarch mixture with pineapple/coconut mixture and mix well.
• Refrigerate for 1 hour.
• Bread Procedure.
• Mix water, 1 tbsp sugar (from 1/3 cup), and yeast in small bowl. Let proof for 5 minutes.
• Add egg yolk to yeast mixture.
• Put flour in food processor with bread blade.
• Add salt, butter, and remainder of sugar and process until incorporated.
• While processor is running, slowly add yeast mixture through shoot in top of processor. Process until a soft ball forms and then run processor for about 2 min longer.
• Transfer dough to bowl coated with cooking spray, cover with plastic wrap sprayed with cooking spray and let rise in warm area until it doubles in size. (about 1 hour).
• Roll dough out onto floured surface until it is a 2" thick rectangle.
• Spread the pineapple/coconut mixture over top of dough.
• Fold dough onto itself and cut into pieces with pizza cutter.
• Place pieces into greased 9 x 13 pan to cover.
• Cover pan with plastic wrap coated with cooking spray and let rise in warm place--about 1/2 way up pan.
• Bake at 325°F for 20-25 minutes or until golden brown.
• Let cool, cut and serve.

Steps:

• For the Pineapple/Coconut Procedure: Combine drained pineapple and coconut in bowl. Combine 1 cup sugar and cornstarch in separate bowl and mix well. Add sugar and cornstarch mixture with pineapple/coconut mixture and mix well. Refrigerate for 1 hour. For the Bread: Mix water, 1 tbsp sugar (from 1/3 cup), and yeast in small bowl. Let proof for 5 minutes. Add egg yolk to yeast mixture. Put flour in food processor with bread blade. Add salt, butter, and remainder of sugar and process until incorporated. While processor is running, slowly add yeast mixture through shoot in top of processor. Process until a soft ball forms and then run processor for about 2 min longer. Transfer dough to bowl coated with cooking spray, cover with plastic wrap sprayed with cooking spray and let rise in warm area until it doubles in size. (about 1 hour). Roll dough out onto floured surface until it is a 2" thick rectangle. Spread the pineapple/coconut mixture over top of dough. Fold dough onto itself and cut into pieces with pizza cutter. Place pieces into greased 9 x 13 pan to cover. Cover pan with plastic wrap coated with cooking spray and let rise in warm place--about 1/2 way up pan. Bake at 325°F for 20-25 minutes or until golden brown. Let cool, cut and serve.