Recipe by MissDorsie
I love Kings Hawaiian Sweet bread, so I went on a quest to find the perfect copy cat recipe. After doing some experimenting with different recipes, I came up with this one. This has a beautiful brown, soft crust and the light golden crumb is so moist and tender it melts in the mouth. As for the taste, well...I'll let you be the judge.
Top Review by Jujubegirl
This is not, for me, a dupe for King's Hawaiian, but it is a good bread. I was dubious when I smelled the dough and the ginger scent was so heavy, but it was a tasty bread. The bake time and temperature didn't work for me--it came out a little undercooked even with an extra 5 minutes of bake time. If I make it again I will up the temperature to 400 and possibly bake a little longer as well. I imagine I'd need to cover the top with foil to prevent overbrowning. Also, the top was not super soft like King's. It was good for its own sake, but to be softer it would require a good brushing with butter before baking. Tasty bread though. Great with some margarine.
- 1 cup whole wheat flour or 1 cup graham flour
- 2 cups bread flour
- 4 tablespoons butter (melted and cooled)
- 1 tablespoon honey
- 1⁄4 cup milk
- 1 egg (well beaten)
- 3⁄4 teaspoon salt
- 1⁄3 cup sugar
- 1 cup pineapple juice
- 1⁄2 cup instant potato flakes
- 3 teaspoons instant yeast
- 1 teaspoon ginger
- 3 teaspoons wheat gluten
- 1 teaspoon ground flax seeds
Directions See How It's Made
- Make sure all liquid ingredients are room temperature, including the egg.
- Place ingredients in ABM as per manufacturers recommendations,.
- Select the Dough Cycle.
- Keep an eye on the dough half way into the first knead and adjust by adding either more flour or milk, 1 Tablespoon at a time as needed. (I usually have to add up to 2 Tablespoons of flour).
- When cycle is complete, press dough into a well greased 9" pie pan.
- Turn the dough over, greased side up and lightly press again to fill the circumference of the pan.
- Cover with a dry lint-free cloth.
- Let rise 1 to 1 1/2 hours in a warm, draft-free area. ( I put it in my convection oven on slow cook, 100 degrees and cover with a damp cloth).
- Preheat regular oven to 350 degrees.
- Bake the dough 25 to 30 minutes.
- (If baking in a convection oven reduce the temperature to 325 and bake the dough 30 to 35 minutes).
- Immediately turn out upside down onto a rack.
- Let cool completely before slicing.
- NOTE : When I measure my flour I do not spoon it into the measuring cup. I dip it out of the bag with the measuring cup and then level it off with a table knife. If you opt to use a spoon to fill the cup, the flour-liquid ratio may vary from what is listed in this recipe.