Hawaiian Bubble Bread Recipes

HAWAIIAN BUBBLE BREAD

Steps:

• In 1 cup of warm water, dissolve the sugar and yeast and let stand for 5 minutes.
• In a blender, combine the banana, 1/2 cup of the pineapple-orange-banana juice concentrate, honey, and butter, and blend until smooth. Set aside.
• Get dry measuring cups and lightly spoon 2 cups bread flour into them, then level with a knife. In a large bowl, stir together the measured flour and the salt, then add the yeast mixture and the blended banana mixture and stir well to combine. Measure out another level 2 1/4 cups bread flour into the measuring cups and stir it into the mixture to form a soft dough.
• Lightly flour a counter or board and turn out the dough onto it. Knead until the dough is smooth and elastic, about 8 minutes. Add, 1 tablespoon at a time, enough of the remaining flour to keep the dough from sticking to your hands while kneading.
• Coat a large bowl with cooking spray and place the kneaded dough in it, turning the dough to coat the top with the spray. Cover bowl with a light cloth and let dough rise in a warm place (about 85 degrees F and free from drafts) for about 1 1/2 hours or until the dough has doubled in size.
• When it has doubled, punch the dough down and turn it out onto a lightly floured surface and let it rest for 5 minutes.
• Coat a 10-inch tube pan with cooking spray.
• Pull away pieces of dough and form them into balls about 1 1/2 inches in size, which will make about 30 balls. Layer the dough balls in the prepared tube pan and set aside.
• In a bowl combine the coconut cream (cream of coconut) and 2 tablespoons of pineapple-orange-banana juice concentrate, stirring well. Pour 3 tablespoons of the mixture over the dough in the tube pan, and set aside the remaining amount of juice mixture.
• Cover dough in tube pan with a light cloth and let rise for 1 1/2 hours or until doubled in size.
• Preheat oven to 350 degrees F.
• Remove cloth from dough and bake in preheated oven for 30 minutes or until it sounds hollow when you tap it.
• Remove pan from oven and let the bread cool in the pan for 20 minutes. Remove bread (which should still be somewhat warm) from pan and place on a wire rack.
• Stir the powdered sugar into the remaining juice mixture and drizzle it over the top of the warm bread.
• Makes 18 servings. Cut the bread into slices or let folks pull apart the bubbles. :).

HAWAIIAN BREAD II

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.

HAWAIIAN SWEET BREAD

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.