Pineapple Coconut Bread
- Ready In:
- 2hrs 10mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 414.03 ml water
- 1 egg yolk
- 29.58 ml shortening
- 1064.65 ml gluten flour
- 2.46 ml salt
- 78.78 ml sugar
- 14.79 ml instant yeast
-
Pineapple or Coconut Mixture
- 236.59 ml crushed pineapple
- 236.59 ml unsweetened coconut
- 236.59 ml sugar
- 29.58 ml cornstarch
directions
-
Pineapple/Coconut Mixture:
- Combine pineapple and coconut in bowl.
- Combine sugar and cornstarch in separate bowl and mix well.
- Add sugar and cornstarch mixture into pineapple and coconut mixture and mix well.
- Refrigerate for 1 hour.
-
Bread:
- Combine all ingredients in order of recipe in mixing bowl, and mix with dough hook until dough picks up on hook and the sides of the mixing bowl is clean.
- Let dough rise until it doubles in size.
- Roll out dough onto a floured surface until it is 2 inches thick.
- Next spread pineapple/coconut mixture over the top of the dough.
- Fold dough into itself and place in a greased 9" x 13" cake pan.
- Cut dough into pieces with a pizza cutter and spread out cut pieces evenly in cake pan.
- Let dough rise in warm oven (110 degrees F) - about half way up the pan.
- Bake at 325F for 20-25 minutes or until golden brown.
- Let bread cool, cut and serve.
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RECIPE SUBMITTED BY
I am a proud mother of five (yes, five) and married to the most fabulous husband ever!
I love to cook and experiment daily!
My pet peeves are shake and bake, kids pasta in a can and hamburger helper~! GROSS!