Text 3584, 90 rader
Skriven 2010-11-07 22:30:43 av Ruth Haffly (1:396/45.28)
   Kommentar till text 3517 av Dave Drum (47277.cooking)
Ärende: Hawaiian Bread
======================
Hi Dave,

 RH> King's is the name brand.  When we were stationed in Frankfurt (late
 RH> 80s) some friends of ours introduced us to King's Hawaiian bread.  Fast
 RH> she knew (didn't remember the brand name but we knew). Neither coconut
 RH> nor pineapple in it.

 DD> I dunno. As I stated in an earlier post I've never had anything called
 DD> Hawaiian Bread with the exception of what I got from Kentucky Fried
 DD> Colonel. But, here is the comment that was posted with the recipe I
 DD> put up with the post ... "We absolutely love this bread. My sister

Still, not the real thing, trust me.


 DD> OTOH, the stuff I got at the Colonel's reminded me more of a stollen
 DD> or breakfast coffee cake type dough than what I have seen as Hawaiian
 DD> Bread -- in the recipes at least. This was my first tangle with
 DD> anything called "Hawaiian Bread" in a long and chequered career of
 DD> stuffing food in my phiz.

 RH> It's ligher than either stollen or coffee cake, more like a dinner
 RH> roll.

 DD> As may be. But, the bun/roll I had at the Colonel's put me in mind of
 DD> a sweet breakfast roll. If you had added a bit of cinnamon, some
 DD> chopped nuts and white icing it would not have been out of place in a
 DD> Dolly Madison or Hostess breakfast roll package.

 DD> MMMMM----- Recipe via Meal-Master (tm) v8.06

 DD>       Title: King's Hawaiian Bread
 DD>  Categories: Breads, Fruits, Nuts
 DD>       Yield: 3 loaves

 RH> This isn't the one I know.  I will get it out but next week.  Just got
 RH> home from class and want to catch up on Fido before calling it a night.

 DD> The URL to the exact recipe I got (and edited to add metrics, etc) is
 DD> http://www.food.com/recipe/kings-hawaiian-bread-copycat-198480

 DD> As you will see it is listed as a "copycat" recipe. In my experience
 DD> most copycat recipes are *very* close to the original item. <SHRUG> I
 DD> did read the reviews of the recipe (16 of 'em) before selecting it.
 DD> They included:

OK, here's the recipe I have, and have made it.  Only change I made was
to use whole wheat flour.

PORTUGESE SWEET BREAD

1 pkg active dry yeast
1/4 c warm water
1/4 c butter
1/4 c hot water
3/4 c plus 1 1/3 tbsp evaporated milk
5/8 c sugar
3 eggs, well beaten
1 1/2 tsp vanilla
4 c plus 1 tbsp flour

Dissolve yeast in warm water. Melt butter in hot water. Add milk to
butter and water mixture. Beat eggs and sugar together, add vanilla,
milk, buter, water and yeast mixture to the flour. Mix well and turn out
onto a lightly floured board.  Knead for at least 15 minutes. Put into
an oiled bowl, cover with plastic wrap and a clean towel. Put in a warm
draft free place to rise for 1 1/2 hours. Punch down and shape into 3
round loaves. Place each in a greased 9" cake pan. Cover as before and
allow to rise again for 1 hour. Bake for 30-40 minutes at 325 degrees.
When the loaves come out of the ovn, immediately run a cube of buttr
over the top. In the "old days" there was a large Portugese community in
up-country Maui which used to make this wonderful bread in bee-hive
shaped stone ovens, heated with kiawe wood fires. A modern oven is
acceptable however, and does produce a memorable treat.

Taken from "Island Cooks A Collection of Favorite Recipies" published by
Island Heritage Publishing, Waipahu, HI c2001  ISBN# 0-86910-399-4

As you see, no pineapple or coconut in it.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... Psalms 18:2 |...God, my strength, in whom I will trust;

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