Hawaiian Bread
- Carbohydrate 37.9719262060433 g
- Cholesterol 0.40000000033814 mg
- Fat 7.22080458576532 g
- Fiber 1.53864020707184 g
- Protein 5.68089601519373 g
- Saturated Fat 1.58656399217145 g
- Serving Size 1 1 Serving (72g)
- Sodium 75.3616871862118 mg
- Sugar 36.4332859989714 g
- Trans Fat 0.460327176701097 g
- Calories 240 calories
Step-by-step
- Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Light setting; press Start.
Standard sandwich loaves rely on lean doughs composed strictly of flour, water, yeast, and salt, but commercial sweet breads depart from this blueprint by introducing heavy doses of sugar, fruit purees, and dairy fats. Traditional Portuguese sweet bread, known locally in the islands as sweet bread, utilizes mashed potatoes or potato flour alongside eggs and sugar to yield a distinctively soft, resilient crumb. Recreating that profile requires balancing wet fruit additions against the absorption capacity of high-protein flour.
Managing Moisture and Machine Technique
Mashed banana and crushed pineapple contribute high amounts of free water and natural sugars, which can easily overwhelm active dry yeast if added incorrectly. Bread machines automate the kneading and temperature control phases, generally maintaining an internal proofing temperature between 80 and 85 degrees Fahrenheit. Adding ingredients in the precise order specified by the manufacturer keeps the dry yeast elevated above liquid components until the paddle engages, preventing premature fermentation. Selecting the light crust setting on the digital interface is essential; high sugar content caramelizes rapidly, and a dark cycle will scorch the exterior before the center finishes baking.
- Substituting butter for margarine alters the fat melting point and lowers overall moisture retention, resulting in a drier crumb.
- Fresh pineapple must be thoroughly cooked before use if substituted for canned versions, because raw pineapple contains bromelain enzymes that degrade gluten structures and prevent dough from rising.
- Store baked loaves in a sealed plastic bag at room temperature for up to three days, or slice and freeze them immediately to preserve moisture.
