Prep 45 mins
Cook 2 hrs 30 mins
We absolutely love this bread. My sister won't buy anything but. It's kinda expensive so when I came across this, I had to add it here so we (Mom, Chris, and I) could always have it and everyone else could enjoy it too. The first time I ever had it, it was with the Spinach Veggie dip...OMGOSH it was DEEEVINE! So...next time you don't wanna spend the money, whip it up yourself! It does take a while...but so worth it!
- 1419.54 ml all-purpose flour, plus
- 118.29 ml flour
- 3 eggs
- 473.18 ml pineapple juice
- 177.44 ml sugar
- 2.46 ml ginger
- 4.92 ml vanilla
- 2 (14.17 g) envelope yeast
- 118.29 ml butter (one stick) or 118.29 ml margarine, melted (one stick)
- Beat the eggs. Add the pineapple juice, sugar, ginger, vanilla, and butter.
- Place 3 cups of flour in a large bowl. Stir in the egg mixture until well-combined. Sprinkle in the yeast, one packet at a time, and mix.
- Add the remaining 3 cups of flour and mix in . Blending with a spoon will be hard, so you may have to use your hands. Make sure it is thoroughly combined. Cover the bowl with a cloth and set in a warm place to rise for 1 hour.
- Remove from the bowl and knead in 1/2 cup flour. Knead about 10 times. Divide into three equal parts.
- Place in greased and floured loaf pans or shape into rolls. Cover and place in a warm place to rise for 1 hour.
- Bake at 350 degrees for 25-30 minutes or golden brown.
This is soooo good! I will say that the dough is very hard to work with and that I normally have to add more flour at the end than the recipe states. Also, I agree that it isn't quite the same sweetness as the store kind but after adding about 2-3tbsp of honey to the dough, it was spot on. Thanks for the wonderful recipe!
This recipe is accessible and yields soft, slightly sweet rolls and loaves. For those who had difficulty with dense dough that did not proof, I had to adapt the recipe to hand mixed conditions because I do not have a stand mixer with a dough hook. Every recipe that advises adding yeast directly to the dry ingredients without pitching it in either water or juice has never worked for me. So conserve 1 cup of the pineapple juice (at room temperature) add 1 tsp of sugar and 1 tsp honey, sprinkle the yeast over the fluid (Approximately 1.5 tbsp for this recipe) and allow it 10-15 minutes to bloom in a warm environment. Meanwhile flour with the wet mixture that has used only 1 cup of pineapple juice and then mix in the yeast once it blooms (a frothy brown foam should be visible on the top). Extra flour might be necessary, though I never had any issues with the dough being sticky or difficult to work with.
This is THE BEST bread recipe I've even tried!!! SO SO SO AMAZING! We LOVE KHB anyway but I really wanted to try and make it myself and this recipe KNOCKED IT OUT OF THE PARK!!
I did as another reviewer said: added about 2 T of honey to the dough and about 3/4 c extra of flour. I did the entire thing in my stand mixer-started with the paddle attachment then moved to the dough one when it started to get more thick-never higher than level 2. I mixed it for a llooonnnngggg time-probably about 15 mins. Then I put it in a slightly warmed oven and THREE HOURS later, it hadn't risen. I went to bed. Woke up this morning to wonderfully light and airy dough. I added the extra 1/2 c flour and kneeded about 10 times, shaped it, let it sit out for 2 hours then baked. Then proceeded to devour 1/2 a loaf before thinking twice!!
So completely easy!
So completely yummy!!!
Can't wait to give as pressies!!!