Soft, slightly sweet homemade Hawaiian bread is a delight—perfect for sandwiches, toast, or as a pillowy side—and surprisingly easy to bake at home.
I believe homemade always beats store-bought, and this Hawaiian loaf is no exception. Once you make it, store-bought versions will seem less appealing.
Baking bread has become a weekly ritual for me. I bake a few loaves each weekend to carry us through the week, and this Hawaiian bread is a family favorite. Made with pineapple juice and a touch of vanilla, it yields a tender, fluffy crumb that’s ideal for breakfast, lunch, or alongside dinner.
How to Make Homemade Hawaiian Bread
Preparing the Dough
- Mix Wet Ingredients: In a large mixing bowl, combine the pineapple juice, warm milk, melted butter, egg, sugar, vanilla, and salt. Stir until evenly combined.
- Activate Yeast: Sprinkle the active dry yeast over the mixture and stir gently so it dissolves. Let it sit a few minutes until it begins to foam slightly.
- Add Flour: Add 3 cups of all-purpose flour to the wet ingredients. Stir with a sturdy spoon or use a dough hook on a stand mixer until a loose dough forms.
Kneading the Dough
- Knead the Dough: Continue kneading, adding additional flour a tablespoon at a time if the dough is overly sticky. Knead until the dough is soft, smooth, and slightly tacky—about 5–7 minutes with a mixer or around 10 minutes by hand.
First Rise
- Let it Rise: Place the dough in a lightly oiled bowl, turning to coat all sides. Cover with a damp cloth or plastic wrap and set in a warm, draft-free spot. Allow it to rise until doubled in size, about 1 hour.
Shaping and Second Rise
- Shape the Dough: Once risen, gently punch down the dough to release air. Transfer to a lightly floured surface, shape into a rectangle, then fold into thirds like a letter. Place seam-side down in a greased standard loaf pan.
- Second Rise: Cover the pan and let the dough rise again for about 45 minutes, or until it has nearly doubled.
Baking
- Preheat and Bake: Preheat the oven to 350°F (175°C). Bake the risen loaf for 20–25 minutes, until the top is deep golden brown and the loaf sounds hollow when tapped. An instant-read thermometer inserted in the center should register about 190°F if you want an exact check.
Cooling
- Cool: Let the bread cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before slicing. Cooling fully helps set the crumb and makes slicing cleaner.
Recipe Notes
- Pineapple Juice: Use room-temperature pineapple juice so it won’t shock the yeast and will help proper activation.
- Proofing: Keep the milk warm but not hot—temperatures that are too high can kill the yeast. Aim for about 100–110°F (37–43°C) for optimal proofing.
- Flour: This recipe uses all-purpose flour for a soft, tender crumb. You may use bread flour for a chewier texture, but the loaf will be less tender.
- Rolls Option: To make rolls instead of a loaf, after the first rise divide the dough into 16 equal pieces, shape into rounds, place in a greased baking dish, cover and rise 45 minutes, then bake at 350°F for 15–20 minutes.
Homemade Hawaiian Bread
- Author: Heather Kinnaird
- Total Time: 2 hours 30 minutes
- Yield: 1 loaf
Description
Soft, slightly sweet homemade Hawaiian bread is a treat that’s versatile and simple to prepare in your own oven.
Ingredients
- 1 cup pineapple juice
- 1/4 cup warm milk
- 1/4 cup melted butter
- 1 egg
- 2 Tbsp sugar
- 1/2 tsp vanilla
- 1 tsp salt
- 1 envelope active dry yeast
- 3–3 1/2 cups all-purpose flour
Instructions
Preparing the Dough
- Mix Wet Ingredients: In a large bowl combine pineapple juice, warm milk, melted butter, egg, sugar, vanilla, and salt. Mix until uniform.
- Activate Yeast: Sprinkle yeast over the mixture, stir gently, and wait a few minutes for it to begin bubbling.
- Add Flour: Add 3 cups of flour and mix until the dough forms.
Kneading the Dough
- Knead the Dough: Knead until soft and smooth, adding more flour if necessary. Aim for 5–7 minutes with a mixer or about 10 minutes by hand.
First Rise
- Let it Rise: Oil a bowl, place the dough inside, cover, and let it rise in a warm spot until doubled, about 1 hour.
Shaping and Second Rise
- Shape the Dough: Punch down the dough, shape it into a rectangle, fold into thirds, and place seam-side down in a greased loaf pan.
- Second Rise: Cover and let rise another 45 minutes or until nearly doubled.
Baking
- Preheat and Bake: Bake at 350°F (175°C) for 20–25 minutes until golden and hollow-sounding when tapped. Check with a thermometer for 190°F in the center if needed.
Cooling
- Cool: Cool 5 minutes in the pan, then transfer to a rack to cool completely before slicing.
Notes
- This dough can be formed into rolls: after the first rise divide into 16 pieces, roll, place in a greased dish, cover and rise 45 minutes, then bake at 350°F for 15–20 minutes.
- Pineapple juice: Use at room temperature to help the yeast activate reliably.
- Proofing: Keep the milk warm—not hot—to avoid killing the yeast.
- Doneness: A thermometer should read about 190°F in the center when fully baked.
- Prep Time: 20 mins
- Rising Time: 105 mins
- Cook Time: 25 mins
- Category: Baking, Bread
- Method: Baking
- Cuisine: Hawaiian
Frequently Asked Questions
What type of flour should I use for the Hawaiian bread?
All-purpose flour gives the soft, tender crumb featured in this recipe. Bread flour will produce a slightly chewier texture if you prefer that.
How do I know if my yeast is activated properly?
Activated yeast will show bubbles or foam within 5–10 minutes after being sprinkled over the warm liquid mixture. If nothing happens, the yeast may be old or the liquid too hot or cold.
Can I substitute the pineapple juice with something else?
Pineapple juice defines the honeyed, fruity character of Hawaiian bread. You can substitute another mild fruit juice like orange, but the flavor will change from the classic profile.
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