As the weather turns colder, and my current pool project is stuffed away in the barn for a long winters nap, my attention turns towards the kitchen. This week in the kitchen was to find the secret to Kings Hawaiian Sweet Bread. You know it, you love it, that round bread in the orange wrapper. It is delicious, no doubt about it. It is also expensive, as far as breads go! Usually 3 to 4 bucks. Also, since this isn't outdoor cooking, I put this in the coffee bar, as this bread is ok to have with coffee.
So I dusted off the 'ole bread machine, and searched the internet looking at many variations of the same recipe. Yes, I said bread machine. If you've never used one and make bread, get one. The labor it saves is immense! All the machines I've seen have a dough setting that'll make the dough, do the first rise and punch it down then let you know it's ready for you to do whatever you want with the dough. This is the setting I typically use unless I'm testing recipes then I just let it cook the bread too.
Anyway, after about 7 loaves, I think I have the recipe! At least my family thinks so. I currently have my first loaf that is not going to be cooked in the machine on it's final rise. It is in the classic Cob shape. I should go check on it before I continue. Ok, it's still where I left it. Only bigger.
So here we go!
This is for a one pound loaf, as that's what my old old bread machine is. This also is not a recipe for someone who has never made bread before. If that's you, you should probably start with a basic white bread and some better instructions. I've purposefully left out the basics of bread making, i.e. rises, punch downs, final shaping and rise, etc... You should probably know how to do all that before attempting any bread recipe I write.
Ingredients
2 to 2 1/2 Cups Bread Flour - Don't skimp here, please do yourself a favor and get real bread flour. I personally use nothing other than King Arthur's Unbleached Bread Flour, but I know there's other brands out there. Bread flour is high in Gluten, and is really needed for the bread.
1 Large Egg - Please bring eggs to room temperature before doing any cooking with them. The vast majority of our cooking is based on the french cuisine, so the vast majority of our recipes are based on french cooking. You'll never see the instructions to bring the eggs to room temperature first in a french cookbook, as the french do not keep eggs in the fridge, so they're always at room temperature! If you can, go to the chicken farmer down the road and get a fresh warm one.
2/3 Cup Pineapple Juice - Please use the best you can get. Canned is ok, but try to buy a whole pineapple and squeeze the stuff out! Strain it through some cheese cloth to get the 'pokies' out of the juice.
1/4 Cup Granulated White Sugar - Yeah... You're on your own here.
1/16 tsp Ginger - Now I know you all have 1/16 teaspoons laying around in your kitchen, right? Of course this is freshly grated Ginger I'm talking about. But if you have to use the <Cringe> bottled powdered stuff </Cringe> please use a 1/8 tsp. You do have a 1/8 teaspoon, right?
1/3 tsp Vanilla Extract - You don't have 1/3 teaspoon either? Sheesh! Ok, just guess at the amount then. Also, if you pull out your vanilla from your cupboard and it says, "Imitation Vanilla" Please head to the nearest sink and just dump it straight down the drain. Go get yourself some real vanilla extract. Better yet, just make it yourself! Get three vanilla beans, madagascar beans seem to be best for this bread. Slice lengthwise down each vanilla bean leaving about an inch or so at the ends. Put those sliced beans in 1 cup of vodka in a tightly sealed jar and keep it in a dark cool place for two months. Shake well before using. It'll last for years!
1/6 Cup of Butter - Lemme guess, you don't have a sixth of a cup either, huh? Alright... Just throw in 1/3 of a stick, but if you've read this far, you know what's next. Two things, if you're getting the butter from a store, check the date. If it's an expiration date get one as far away as possible. If it's a made on date, get it as close as possible. Also, make sure it's the unsalted variety! However, it would be best to go to your neighborhood dairy farmer and almost fill up a quart jar with fresh milk. Put the lid on and start shaking like crazy. You'll have the best butter in no time!
1 to 1 1/2 tsp bread yeast It's best to use bread yeast, not wine yeast here. OH, and please don't make your wine with bread yeast. It can be done, but BLECH!!! There is some vast differences in yeast, and if you've made it this far into this recipe, odds are you know what they are.
Alright, throw all that stuff in your bread machine. You know the order to put those in if you have a bread machine. Set for your dough cycle, or complete cycle, your choice. There ya go! My version of Kings Hawaiian Sweet Bread!
...and I have no idea where the camera went as I was gonna getchya a picture of the rising dough I have!
Anyway, enjoy! I think I've calculated it down to about 60 cents a loaf... if you're counting.
Oh!! Start with two cups of flour, add more if needed. I don't know how to put the texture the dough should be into words, but it needs to be bread doughy.
It depends on the ambient temperature, humidity and the alignment of the stars and planets.
The amount of yeast you use depends on how old it is to begin with, and the planet thing.
So I dusted off the 'ole bread machine, and searched the internet looking at many variations of the same recipe. Yes, I said bread machine. If you've never used one and make bread, get one. The labor it saves is immense! All the machines I've seen have a dough setting that'll make the dough, do the first rise and punch it down then let you know it's ready for you to do whatever you want with the dough. This is the setting I typically use unless I'm testing recipes then I just let it cook the bread too.
Anyway, after about 7 loaves, I think I have the recipe! At least my family thinks so. I currently have my first loaf that is not going to be cooked in the machine on it's final rise. It is in the classic Cob shape. I should go check on it before I continue. Ok, it's still where I left it. Only bigger.
So here we go!
This is for a one pound loaf, as that's what my old old bread machine is. This also is not a recipe for someone who has never made bread before. If that's you, you should probably start with a basic white bread and some better instructions. I've purposefully left out the basics of bread making, i.e. rises, punch downs, final shaping and rise, etc... You should probably know how to do all that before attempting any bread recipe I write.
Ingredients
2 to 2 1/2 Cups Bread Flour - Don't skimp here, please do yourself a favor and get real bread flour. I personally use nothing other than King Arthur's Unbleached Bread Flour, but I know there's other brands out there. Bread flour is high in Gluten, and is really needed for the bread.
1 Large Egg - Please bring eggs to room temperature before doing any cooking with them. The vast majority of our cooking is based on the french cuisine, so the vast majority of our recipes are based on french cooking. You'll never see the instructions to bring the eggs to room temperature first in a french cookbook, as the french do not keep eggs in the fridge, so they're always at room temperature! If you can, go to the chicken farmer down the road and get a fresh warm one.
2/3 Cup Pineapple Juice - Please use the best you can get. Canned is ok, but try to buy a whole pineapple and squeeze the stuff out! Strain it through some cheese cloth to get the 'pokies' out of the juice.
1/4 Cup Granulated White Sugar - Yeah... You're on your own here.
1/16 tsp Ginger - Now I know you all have 1/16 teaspoons laying around in your kitchen, right? Of course this is freshly grated Ginger I'm talking about. But if you have to use the <Cringe> bottled powdered stuff </Cringe> please use a 1/8 tsp. You do have a 1/8 teaspoon, right?
1/3 tsp Vanilla Extract - You don't have 1/3 teaspoon either? Sheesh! Ok, just guess at the amount then. Also, if you pull out your vanilla from your cupboard and it says, "Imitation Vanilla" Please head to the nearest sink and just dump it straight down the drain. Go get yourself some real vanilla extract. Better yet, just make it yourself! Get three vanilla beans, madagascar beans seem to be best for this bread. Slice lengthwise down each vanilla bean leaving about an inch or so at the ends. Put those sliced beans in 1 cup of vodka in a tightly sealed jar and keep it in a dark cool place for two months. Shake well before using. It'll last for years!
1/6 Cup of Butter - Lemme guess, you don't have a sixth of a cup either, huh? Alright... Just throw in 1/3 of a stick, but if you've read this far, you know what's next. Two things, if you're getting the butter from a store, check the date. If it's an expiration date get one as far away as possible. If it's a made on date, get it as close as possible. Also, make sure it's the unsalted variety! However, it would be best to go to your neighborhood dairy farmer and almost fill up a quart jar with fresh milk. Put the lid on and start shaking like crazy. You'll have the best butter in no time!
1 to 1 1/2 tsp bread yeast It's best to use bread yeast, not wine yeast here. OH, and please don't make your wine with bread yeast. It can be done, but BLECH!!! There is some vast differences in yeast, and if you've made it this far into this recipe, odds are you know what they are.
Alright, throw all that stuff in your bread machine. You know the order to put those in if you have a bread machine. Set for your dough cycle, or complete cycle, your choice. There ya go! My version of Kings Hawaiian Sweet Bread!
...and I have no idea where the camera went as I was gonna getchya a picture of the rising dough I have!
Anyway, enjoy! I think I've calculated it down to about 60 cents a loaf... if you're counting.
Oh!! Start with two cups of flour, add more if needed. I don't know how to put the texture the dough should be into words, but it needs to be bread doughy.
It depends on the ambient temperature, humidity and the alignment of the stars and planets.The amount of yeast you use depends on how old it is to begin with, and the planet thing.
Now you did it! You brought up one of my "hot button" issues. I've had that happen to me twice. 
