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Bread
August-September 2011
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Hawaiian Sweet Bread
MAKES ONE LOAF (16 SLICES)
Photo by Benko Photographics
Similar to Portuguese Sweet Bread or pao doce, this bread has a rich texture and slightly sweet taste. It can be made with egg replacement with good results. (See instructions on this page.) Makes one 9x5-inch loaf or two 6-inch round boules.
½ cup warm water (105°-110° F)
2 teaspoons sugar
1 package (2¼ teaspoons) Red Star Active Dry Yeast
2 cups brown rice flour
½ cup potato starch (not potato flour)
½ cup tapioca starch/flour
½ cup sugar
1 tablespoon xanthan gum
1 teaspoon salt
3 tablespoons vegetable oil or melted butter
3 large eggs
½ cup warm milk or milk of choice
1. Preheat oven to 350° F. Lightly grease a 9x5-inch loaf pan or two 6-inch round cake pans.
2. In a small bowl, combine warm water, 2 teaspoons sugar and yeast. Stir just until dissolved. Cover with a clean kitchen towel and set aside in a warm area for 10 minutes. Mixture will form a foam head about an inch tall.*
3. Place rice flour, potato starch, tapioca starch/flour, ½ cup sugar, xanthan gum and salt in the bowl of a food processor or heavy-duty stand mixer with paddle attachment. Blend dry ingredients together, about 3 minutes. If mixing by hand, place dry ingredients in a large mixing bowl and whisk together until well combined.
4. In a small bowl, whisk oil or melted butter, eggs and warm milk until blended.
5. Add egg mixture to dry ingredients and combine. Add yeast mixture to dough and mix again until dough forms. If mixing with a heavy-duty stand mixer, this process takes about 5 minutes. With a food processor, about 2 to 3 minutes. By hand, about 10 minutes. Dough will be soft and sticky.
6. Transfer dough into prepared pan(s). Smooth top into desired shape with wet hands or a spatula dipped in water. Place in a warm area to rise for 40 minutes.
7. Score loaf top about ¼-inch deep with a sharp knife and if a shiny surface is desired, brush with an egg mixed with 1 tablespoon water.
8. Place pan(s) in preheated oven and bake for 40 to 45 minutes for a loaf, 35 to 40 minutes for two boules. Bread is done when bottom sounds hollow when tapped and internal temperature reaches 195° to 200° F.
Each slice contains 168 calories, 4g total fat, 1g saturated fat, 0g trans fat, 40mg cholesterol, 164mg sodium, 30g carbohydrate, 1g fiber, 3g protein.
*TIP If yeast mixture does not foam, either the yeast is not viable or your water is too hot or cold. Throw out the yeast mixture and start again with fresh yeast.
For Egg-Free Hawaiian Sweet Bread replace 2 eggs with flax gel (combine 2 tablespoons flaxmeal with 6 tablespoons hot water; let sit until thickened). Replace remaining 1 egg by combining 1½ teaspoons Ener-G egg replacer with 2 tablespoons warm water.
Comments (5)
With respect to using a bread machine, recipe author Mary Capone offers these comments: "On the Hawaiian Egg bread. I think one could certainly make it after step 5 with a medium bake cycle only. I also think that if you proof the yeast separately as in step one, you might able to start there by adding proofed yeast and dry ingredients to the bowl. Set to gluten-free or quick bread setting if gf setting is not available and set to medium bake. Either should work although I have not tried them myself."
Posted by: LW Moderator | March 19, 2012 2:10 PM Report this comment
Can you use this recipe in a bread machine?
Posted by: ChrissyK | March 12, 2012 5:41 PM Report this comment
home style bread by pat 2 cups white rice flour 1 brown rice flour 2 cups of orgran self raising flour 2 teaspoons wards baking power (wheat and glutin free) 1 cup of arrowroot flour pinch of salt 4 eggs cracked separtely small amout of marge dairy free, 1 cup of soya milk. preheat oven to 180, get the container you are going to use put are little marge in bottem of container, place dry ingredients in to large bowl and mix, get wet ingredients in small bowl and mix well, add wet to dry and mix well, if you need more liquid add a small amout of milk to mixture, if to wet add a small amout of flour, once ready place in tin and cook for 20 25 minutes take out when cooked and leave on side till cool take out of tin and cut in to slices you can frezee if you want enjoy ok pat
Posted by: patmouse | September 1, 2011 11:26 PM Report this comment
What a great recipe. It turned out fabulous on the first try and the rest of my family loved it & they don't even have to eat gluten free.
Posted by: Jenn E | August 14, 2011 7:42 PM Report this comment
My 10 year old loves this bread (egg-free version). Texture is firm and not crumbly. It didn't look much like the photo, though. Note that flax gel is not very thick.
Posted by: Jennifer W | July 20, 2011 3:11 PM Report this comment