Hawaiian Sweet Bread for the Bread Machine
Please watch your machine in the first few minutes. I am finding that I need to add more flour - 1/4 cup or more to achieve the right texture - smooth and elastic. Also, this is a very high riser. If you do cook it in the bread machine make sure to spray the lid as I have had it hit the top more than once.
Please watch your machine in the first few minutes. I am finding that I need to add more flour - 1/4 cup or more to achieve the right texture - smooth and elastic. Also, this is a very high riser. If you do cook it in the bread machine make sure to spray the lid as I have had it hit the top more than once.
- Carbohydrate 484.711455 g
- Cholesterol 2242.325 mg
- Fat 101.515765 g
- Fiber 14.0475001819432 g
- Protein 109.013685 g
- Saturated Fat 46.2428215 g
- Serving Size 1 1 loaf (1232g)
- Sodium 5889.3295 mg
- Sugar 470.663954818057 g
- Trans Fat 13.0485075 g
- Calories 3284 calories
Step-by-step
- Measure ingredients into the bread machine in the order suggested by the manufacturer.
- I use the order listed in the recipe.
- Set the machine for medium crust, and press start.
- Makes 1 2 1/2 pound loaf.
- *Ilike to use the bread machine just to do the dough.
- Then I take the dough out and form a round loaf, let rise, then bake in the oven at 400 degrees.
Golden crusts yield to an interior crumb that pulls apart in pillowy, feathery strands laced with subtle notes of vanilla and citrus. Sugar molecules bind water tightly during the initial knead, retarding gluten formation just enough to keep the crumb tender while butter fats coat protein strands for maximum softness.
Instant potato flakes introduce retrograded starch granules that absorb free moisture, extending shelf life up to four days at room temperature. Higher sugar loads demand active observation during the first 10 minutes of mixing; flour adjustments of up to one-fourth cup may be required if the dough appears slack rather than smooth and elastic. High-altitude bakers should reduce yeast by 25 percent to prevent premature deflation.
Oven baking at 400 degrees Fahrenheit yields a superior crust compared to standard machine cycles. Pair slices with sharp cheddar or cured ham to balance the pronounced sweetness through lactic saltiness.
Dough Development and Machine Mechanics
Instant potato flakes introduce retrograded starch granules that absorb free moisture, extending shelf life up to four days at room temperature. Higher sugar loads demand active observation during the first 10 minutes of mixing; flour adjustments of up to one-fourth cup may be required if the dough appears slack rather than smooth and elastic. High-altitude bakers should reduce yeast by 25 percent to prevent premature deflation.
Baking and Serving Applications
Oven baking at 400 degrees Fahrenheit yields a superior crust compared to standard machine cycles. Pair slices with sharp cheddar or cured ham to balance the pronounced sweetness through lactic saltiness.
