King's Hawaiian Sweet Bread - Awesome |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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I'm a big fan of King's Hawaiian Sweet bread. What I'm not a fan of is the high price to buy it when making it at home is not only convenient and fresh, but much less cost. I scoured the web for this sweet bread and found several variations, all of which I tested but not satisfied of being like King's. There are some at this site as well, but some ingredients of those 'copycat' recipes were missing those ingredients found listed on back of a King's bread wrapper. So while testing these recipes, I made sure that these missing ingredients were part of the recipe. This recipe produces a bread that has a soft golden brown crust and a sweet fluffy interior. While I will continue to experiment further, I find it difficult to tell the difference from the original. Ingredients:
14 ounces bread flour (about 3 cups) |
1 egg |
5 ounces warm water (100 - 110 deg.) |
1/4 teaspoon ginger |
1/2 teaspoon vanilla extract |
1/2 cup sugar |
1/2 teaspoon salt |
2 teaspoons instant yeast |
3 teaspoons butter (melted) |
2 teaspoons potato flakes |
2 teaspoons powdered milk |
Directions:
1. It is very important to stick to these directions as carefully as possible. I have found that deviations from these steps can result in a bread that is too dense, or some other unexpected result. Also, many books and recipes will tell you that it is not necessary to proof the yeast if you are using Instant Yeast, which this recipe calls for.This recipe requires that you proof it as instructed. You will be rewarded by doing so.
2. Proof the yeast by putting it in the warm water (100-110 deg.), adding a pinch of the sugar, the potato flakes and powered milk. When it starts to foam a little, it is ready.
3. While proofing the yeast, beat the egg in another bowl, then add in the sugar, ginger, vanilla. Add in the melted butter if warm (not hot).
4. Place flour into a large bowl (by hand) or mixer bowl (dough hook), holding back about 1/4 cup to add later if necessary.
5. Once the yeast is ready, first pour in the egg mixture onto the flour and give it a mix (by hand or mixer). While mixing, add in the yeast mixture.
6. Once the ingredients are mixed thoroughly, stop mixing and let it rest about 5 minutes.
7. Start the kneading process. The dough should feel a little 'tacky' to the touch but should not stick to your hand and fingers when you pull it away. If the dough is too sticky, start adding in the remaining flour a tablespoon at a time. If using a mixer, the dough should 'pull away' from the mixing bowl. Run the mixer of medium-low to knead for about 5 minutes. If by hand, place dough on a floured surface to knead for about 7 to 10 minutes.
8. If you can form a dome like ball by stretching the dough up under itself (kind of like forming a jellyfish) and the top 'skin' forms a nice 'smooth' surface without 'tearing', you are done.
9. Lightly coat a bowl with oil (I use a cooking spray) and place your dough ball in it, rolling the ball in the bowl to coat it. Cover with plastic wrap and place in a warm place to rise for about 1.5 to 2 hours.
10. Remove risen dough onto a floured surface 'gently' knead it for about 30 seconds. I personally fold it like a tri-fold wallet about 3 times, if you are familiar with that technique.
11. Form into the jellyfish ball once again, making sure to pinch close any dough openings or 'flaps' at the bottom where you bunch up the dough from stretching it up and under.
12. Lightly spray a pie tin with oil and place the dough ball in it. Cover with a large bowl and let it rise again for 1 hour in a warm place.
13. 30 minutes before baking, preheat the oven to 350 deg. and set an oven rack for baking in the middle/center.
14. Bake in the pie tin on the middle rack for about 25-30 minutes. You should see a nice golden brown crust and the interior temperature should be about 200 deg. using a fast acting digital thermometer.
15. When done, remove to a cooling rack. You can leave it in the pie tin or remove it and place bread directly on rack. Cool for 30 minutes before tearing and serving.
16. Enjoy!
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