Hawaiian sweet bread from The Taste of Home Baking Book: Timeless Recipes from Trusted Home Cooks (page 403) by Taste of Home Editors

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Notes about this recipe

  • nadiam1000 on October 07, 2015

    I made this using all pineapple juice, no water, and extra ground ginger (1 tsp) since my ginger was not too potent,and kosher salt (1 tablespoon) - easy to put together and makes 3 loaves. I shaped one in a round cake pan and 2 in standard 9x5 loaf pans. Baked up beautifully. I baked at 350 F since I have dark pans. I would use a little more flour next time - I used about 6 1/2 cups and the dough was moist and the bread quite light. More flour might make a tighter crumb. Overall, great flavor - can't wait to make french toast with one of the loaves I have stashed in the freezer.

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