Hawaiian Bread

This famous bread is actually a Portuguese sweet bread. It's delicious toasted for breakfast or used to make sandwiches.

Yield: 2 loaves, 12 servings per loaf (serving size: 1 slice)

Ingredients

• 1  (6-ounce) can pineapple juice
• 1  package dry yeast (about 2 1/4 teaspoons)
• 3  cups  all-purpose flour, divided
• 1/2  cup  warm 2% reduced-fat milk (100° to 110°)
• 1/2  cup  egg substitute
• 1/3  cup  sugar
• 1/4  cup  butter, melted
• 1/2  teaspoon  salt
• Cooking spray
• 2  tablespoons  all-purpose flour

Preparation

Place pineapple juice in a medium microwave-safe bowl. Microwave at high 45 seconds or until 100° to 110°. Dissolve yeast in warm pineapple juice; let stand 5 minutes.

Place yeast mixture in the bowl of a stand-up mixer fitted with a paddle attachment. Lightly spoon flour into dry measuring cups; level with a knife. Add 1 cup flour to yeast mixture; beat until combined. Add warm milk, egg substitute, sugar, butter, and salt, beating to combine. Add 2 cups flour, 1/2 cup at a time, until combined (dough will be very soft and sticky). Beat at medium-low speed 2 minutes. Scrape down sides of bowl. Lightly coat sides of bowl with cooking spray.

Cover bowl with a damp towel. Let dough rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)

Preheat oven to 350°.

Coat 2 (8-inch) round pans with cooking spray; dust each pan with 1 tablespoon flour. Divide dough evenly between prepared pans. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. Bake at 350° for 30 minutes or until golden brown.

Nutritional Information

Calories:

98 (24% from fat)

Fat:

2.6g (sat 1.4g,mono 0.7g,poly 0.2g)

Protein:

2.4g

Carbohydrate:

16.1g

Fiber:

0.5g

Cholesterol:

23mg

Iron:

0.9mg

Sodium:

71mg

Calcium:

12mg