Ohana Breakfast Bread

Makes one 9 x 13 pan, which will serve 6-8 for breakfast or dessert

Ingredients:
1 c. crushed pineapple
1 c. unsweetened coconut
1 c. sugar
2 tbsp cornstarch
1 3/4 c. water
1 egg yolk
2 tbsp shortening
4 1/2 c. bread flour
1/2 tsp. salt
1/3 c. sugar
1 tbsp instant yeast

Directions:
Place crushed pineapple (I used fresh, which I crushed with a potato masher) and coconut in a medium bowl. In a separate small bowl, mix sugar and cornstarch well with a whisk.

Add sugar and cornstarch mixture to the pineapple and coconut mixture, and stir well to combine. Refrigerate for at least an hour.

In a large mixing bowl, combine water, egg yolk, shortening, bread flour, salt, sugar, and yeast.

Mix on the lowest speed of your stand mixer with a dough hook or paddle attachment, or stir by hand until the dough picks up and the sides of the mixing bowl come away clean as the dough swoops around the bowl.

Cover with plastic wrap and allow to rise until double in size. My kitchen was cool, so it took nearly 2 hours.

Preheat the oven to 170F.

Roll dough out onto a floured surface into a 2″ thick rectangle. Grease and flour a 9″ x 13″ cake pan with baking spray or butter and flour, and then place the dough into the pan. It should overlap some.

Pour the coconut pineapple mixture into the middle of the bread, and then fold the bread over itself until you have formed a sealed, rectangular dough “sandwich”.

Using a pizza cutter, cut squares into the dough.

Place the dough in the oven for approximately one hour or until it has had time to rise half way up the sides of the cake pan. Remove the pan from the oven and increase the temperature to 325F and bake for 20-30 minutes, until the tops of the bread are golden brown and crusty.

Shared by Debbie McLean Warner


The Pot Stirrers