Hawaiian Bread
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When I stumbled across the recipe for Hawaiian Bread from scratch from Dinner’s on Me, I was instantly intrigued. The instructions were straightforward enough for a cozy baking day, though the process does take a little extra time and patience—which, in this case, was absolutely worth it. The result was a delightful departure from ordinary homemade bread: subtly sweet, with a tender, almost cake-like crumb that made each bite feel indulgent.
We enjoyed it fresh from the oven while the steam still danced off the crust, spreading softened butter over thick slices and letting it melt into every nook. I could easily imagine serving this alongside a warm, comforting bowl of soup—the kind that calls for dipping and savoring slowly. Even the next day, this bread held its charm. I simply warmed a slice in the microwave for about ten seconds, and it was just as soft and satisfying as before.
Ingredients for Hawaiian Bread
- PINEAPPLE JUICE
- YEAST
- ALL-PURPOSE FLOUR
- MILK
- EGGS
- GRANULATED SUGAR
- BUTTER
- SALT
Instructions for Homemade Hawaiian Bread
Start by warming the pineapple juice. Pour it into a small bowl and microwave it just until it reaches about 100°F—warm to the touch, but not hot. Stir in the yeast and let it sit for 5 minutes. This step wakes up the yeast, and you’ll see it start to bubble and activate.
Meanwhile, in another bowl, gently warm the milk and melt the butter together in the microwave. Stir in the sugar until dissolved, then set this mixture aside.
To begin the dough, pour the pineapple juice and yeast mixture into the bowl of a stand mixer. Add 1 cup of flour and mix until combined. Then add the warm milk mixture, eggs, remaining sugar, melted butter, and salt. Stir until everything is incorporated, and then add the remaining 2 cups of flour. The dough will be soft, sticky, and a little shaggy—that’s perfect.
Using the paddle or dough hook attachment, beat the dough on medium-low speed for about 2 minutes. Scrape down the sides of the bowl and lightly spray the top of the dough with cooking spray. Cover with plastic wrap and let it rise in a warm spot for about an hour or until it’s visibly puffed.
Prepare your pans by spraying two 8-inch round cake pans with cooking spray and dusting them lightly with flour. Divide the dough evenly between the two pans, cover again, and let rise another 45 minutes until it’s doubled in size. About 15 minutes before baking, preheat your oven to 350°F.
Bake for 25–30 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. These loaves are best enjoyed warm from the oven—soft, sweet, and utterly comforting. Makes 2 round loaves; serves 8–12.
Frequently Asked Questions
Can I make this recipe without a stand mixer?
Yes! While a stand mixer makes mixing easier, you can absolutely stir everything by hand using a sturdy spoon or silicone spatula. It’ll take a bit more elbow grease, but the dough is soft enough to manage.
What if I don’t have pineapple juice?
Pineapple juice adds a subtle sweetness and signature flavor. If you’re in a pinch, orange juice or apple juice can work as a substitute, though the flavor will shift slightly.
Can I make the dough ahead of time?
Definitely, after the first rise, cover the dough and refrigerate it overnight. Bring it back to room temperature before continuing with the second rise in the pan.
Is the dough supposed to be sticky?
Yes! This dough is softer and stickier than typical bread dough. Don’t be tempted to add more flour—stick with the recipe for that tender, cake-like texture.
Can I freeze this bread?
For sure. Once baked and cooled, wrap the loaf tightly and freeze for up to two months. Let it thaw at room temperature and warm it in the oven for a fresh-from-the-bakery feel.
Can I bake this in a different pan size?
You can! This recipe makes enough for two 8-inch rounds, but you could use a 9×13-inch pan or even muffin tins for individual portions. Just keep an eye on the baking time and check for doneness.
FOR MORE RECIPES LIKE THIS, TRY:
- Hawaiian Macaroni Salad
- Grilled Hawaiian BBQ Chicken
- Hawaiian Fried Rice
- Grilled Hawaiian Teriyaki Chicken Bowls
Hawaiian Bread
Real Mom Kitchen
Equipment
Ingredients
- ¾ cup pineapple juice I drained a can of tidbits and got enough juice
- 2 ¼ tsp yeast
- 3 cup flour
- ½ cup milk warmed
- 2 eggs beaten
- ½ cup granulated sugar
- 4 Tbsp butter melted
- ½ tsp salt
Instructions
- Place pineapple juice into a small bowl and microwave until warm (about 100 degrees). Add yeast, stir and let sit for 5 minutes. Meanwhile, warm the milk and melt the butter in the microwave. Combine, and add sugar. Set aside.
- In the bowl of a stand mixer, pour juice and yeast mixture. Add 1 cup of flour and stir to combine. Add warm milk, eggs, sugar, melted butter and salt and stir to combine. Add the remaining 2 cups of flour and stir to combine. Dough will be very soft and sticky.
- Beat on medium-low speed for 2 minutes. Scrape down the sides of the bowl and lightly spray with cooking spray. Cover with plastic wrap and let raise in a warm place for 1 hour.
- Spray an 8-inch round cake pan with cooking spray and dust with a little flour. Pour dough into pan, cover and let raise for 45 minutes (or until doubled in size). With about 15 minutes left, preheat oven to 350 degrees. Bake at 350 degrees for 25-30 minutes until golden brown. Best if eaten warm from the oven! (makes 2, 8-in pans: 8-12 servings)
