Homemade Hawaiian Sandwich Bread

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5 from 25 votes

Your favorite soft, slightly sweet bread in a big beautiful sandwich loaf

Course Bread

Cuisine American

Diet Low Fat, Vegetarian

Prep Time 20

Cook Time 1 5

Proofing 1 30

Total Time 2 55

Servings slices

Calories 171kcal

Author Tracy

Equipment

Ingredients

461 g Bread flour approximately 3 1/2 cups spooned and leveled
70 g granulated sugar about 1/3 cup
117 g 2% milk warmed to 90-100 degrees 1/2 cup
10 g active yeast 2 1/4 teaspoons
80 g pineapple juice 1/3 cup
2 eggs
1 potato 2/3 cup mashed or 131 g
2 tablespoons salted butter melted
6 g salt 1 teaspoon

Instructions

Add peeled and cubed potato to a small pot with water and set to high. Let boil for at least 10 minutes until potatos are fork tender.
Add sugar and wamred milk to the bowl of a stand mixer and give a quick whisk. Sprinkle yeast on top. Let side for at least 10 minutes until yeast is activated and bubbly.
Drain and mash potatoes with a potato masher or a fork.
Once yeast is activated, add salt, eggs, melted (cooled) butter, mashed potato, and pineapple juice and mix on medium for 1-2 miutes until egg yolks are broken.
Slowly add the flour about 1 cup at a time while dough is mixing on medium-low / medium. Once all of the flour is added, turn up to medium and let mix for about 1-2 minutes until a super sticky dough is formed.
Lightly oil a large bowl and add sticky dough to the bowl. Cover with plastic wrap and let rise for 1-2 hours, until dough has doubled.
Once the dough has doubled, grease a loaf pan. Sprinkle some bread flour around the edges of the risen dough and gently pull it away from the edges of the bowl. In the bowl, form it into a rough rectangle shape, then fold down the top 1/3, fold up the bottom 1/3 and then gather in the ends to make a short, thick log. Add the log, seam side down, to the greased loaf pan.
Cover pan with a linen towel or napkin and let rise another 20-30 minutes, just enough so that the dough has filled out the loaf pan. Pre-heat oven to 325 degrees and move rack to bottom 1/3 of the oven, just one below the middle rack.
Once dough has risen again, use a bread lame or very sharp knife to add three scores to across top of the bread loaf. Keep them at about a 45 degree angle and 1/4 - 1/2 inch deep.
Place loaf pan to the bottom 1/3 rack and bake for 65 minutes.
Remove from oven and gently remove bread from pan and let cool on its side on a cooling rack for at least 1 hr before slicing. Internal temp of dough should be at least 190 degrees and if you tap the bottom of the loaf it should sound hollow. If you slice earlier than 1 hr, you run the risk of creating a gummy center.
Enjoy!

Notes

The nutritional value is approximately per slice.

Weights vs. Volume

Baking, especially bread, is best to measure your flour by weight. There are many factors that can affect your flour volume (cups), so measuring it out by weight is the best way to ensure that you'll get consistent results. A kitchen scale is a great kitchen tool to have!

Milk Temp

To activate the yeast your milk should be at least 90 -100 degrees. To test this without a thermometer, the milk should be warm, just above room temp, but not at all hot. If it's too hot, it will kill the yeast.

Storage

Counter: Store fresh baked bread, once cooled, in plastic or foil for 3-4 days. This will keep the bread soft.

Freezer: Slice bread or wrap in plastic and place in a plastic bag for up to 2 months.

Substitutions

Flour: All-purpose flour works great as well - be sure to measure it out by weight!

Milk: We use 2% but 1% to whole will work great.

Yeast: Instant yeast will work great too, it will just not need the activation time.

Juice: Pineapple juice gives this bread its signature Hawaiian flavor, but you could also use another juice like orange if you would like.

Potato: Russet potatoes are the best, but a Yukon gold or any other potato that mashes really well would be great.

Butter: If you use unsalted butter, just add 1/4 teaspoon more salt.

Nutrition