Best Tropical Sweet Bread Recipes

HAWAIIAN BREAD

Steps:

• In a small bowl, combine the water and yeast. Let it sit until the yeast foams, about 5 minutes.
• Meanwhile, melt the butter in a small pot. Add the pineapple juice and milk and heat until it reaches 110ºF. (If it gets hotter than that, set it aside until it has cooled to 110ºF - 115ºF so that you don't risk killing the yeast.)
• In a large bowl, or the bowl of a stand mixer, combine 4 cups of the flour, the potato flakes, sugar, and salt.
• Add the butter mixture to the bowl, followed by the yeast mixture. Mix to combine.
• Add the eggs, mix, then add the vanilla. Start adding the remaining flour, 1/2 cup at a time, until it starts to come together. Switch to the dough hook and continue to knead for about 5-6 minutes, adding flour as needed, until the dough is soft and smooth - it will still be tacky, but shouldn't be overly sticky. (Alternately, turn the dough out onto a surface and knead, adding flour as needed, until smooth and soft.)
• Spray a large bowl with nonstick cooking spray. Add the dough, and turn once to coat. Cover and let rise until the dough has doubled, about 1 1/2 hours.
• Once the dough has risen, punch it down and turn it out onto a lightly floured surface. Divide the dough into 3 equal portions. If making round boules, shape into balls and place in 9-inch pans that have been lined in parchment paper. If making loaves, shape and place in 9×5-inch loaf pans. Cover and let rise again until doubled, about 45 minutes.
• Preheat the oven to 350ºF. Bake the loaves until golden brown, about 30-35 minutes. If the bread starts to become too dark, cover lightly with foil in the last 10-15 minutes.
• If desired, rub the loaves with butter as soon as they come out of the oven. Let cool before slicing.

TROPICAL PARADISE QUICK BREAD

Steps:

• 1. Preheat overn to 350 degrees
• 2. Grease bottom of 5x9 loaf pan
• 3. In a large mixing bowl, combine flour, sugar, baking soda and salt.
• 4. Stir in butter, eggs, milk, banans,coconut, pineapple, orange rind, vanilla extract and almond extract.
• 5. Beat on low speed until all ingredients are moistened.
• 6. Beat at medium speed for 2 minutes.
• 7. Stir in Pineapple and coconut.
• 8. Pour into a prepared pan and bake for 70 minutes or until a wooden toothpick comes out clean when inserted into the center of the bread.
• 9. When ready, immediately remove the bread from the pan an onto a plate.
• 10. Cool completely before slicing.

TRINIDAD SWEETBREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 5x9 inch loaf pans and set aside.
• Blend together the butter, sugar, eggs, evaporated milk and almond extract.
• Sift together the flour, baking powder and cinnamon. Add to wet ingredients and stir.
• Add coconut, coarsely mixed dry chopped fruit and raisins. Mix well and pour into prepared loaf tins.
• Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Remove from pans and cool on wire rack.

SWEET HAWAIIAN BREAD

Steps:

• Mix 1 1/2 cups flour, sugar, salt and yeast in a large bowl.
• Add water, milk, butter, honey and 2 eggs. Mix very well, adding more flour if necessary, until a soft dough forms.
• Knead dough on a lightly floured surface until it's smooth and stretchy, about 10 minutes.
• Place dough in a greased bowl (I use the one I mixed everything in). Cover and let it rise in a warm place until it's doubled in size, about 1 hour.
• Grease baking sheet. Punch down dough. Shape dough int oa ball. Place on baking sheet. Cover; let rise until doubled in size, 30-40 minutes.
• Preheat oven to 350 degrees. Beat remaining egg in a small bowl until smooth.
• Uncover the loaf and brush it with the egg. Bake the bread until golden, about 30 minutes.
• Place on a wire reack to cool.

TROPICAL BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Combine coconut oil, eggs, and vanilla extract in a large bowl; whisk well to combine. Add flour, sugar, baking soda, cinnamon, and salt. Stir well until combined. Fold in bananas, pineapple, and coconut; stir until just blended. Pour batter evenly into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 10 minutes. Remove to a wire rack to cool completely.

KING'S HAWAIIAN SWEET BREAD

Steps:

• Beat eggs; add pineapple juice, water, sugar, ginger, vanilla and melted margarine.
• Put 3 cups flour in a large mixing bowl.
• Add egg mixture and stir until well mixed.
• Sprinkle in yeast, 1 package at a time, mixing well.
• Gradually add other 3 cups flour. Batter will be hard to mix with spoon. You may have to use your hand. Make sure it's mixed well.
• Leave batter in bowl and cover with cloth and place in warm place. Let rise 1 hour.
• Remove from bowl and knead in 1/2 cup flour. Knead about 10 times. Divide into 3 equal parts and place in well greased round cake pans.
• Cover and place in warm place and let rise about 1 hour.
• Bake at 350degrees 25 to 30 minutes.

TROPICAL BREAD PUDDING

Steps:

• Place half of the bread cubes in a 2-cup baking dish coated with cooking spray. Combine the banana, pineapple, coconut and lemon juice; spoon over bread cubes. Top with remaining bread cubes., In a bowl, beat the egg and brown sugar. Add the cream and vanilla; mix well. Pour over bread and press down slightly. Bake, uncovered, at 400° for 20-25 minutes or until a thermometer reads 160°.

HAWAIIAN BREAD II

Steps:

• In a small bowl, dissolve yeast in 1/2 cup warm water. Let stand until creamy, about 10 minutes.
• In a large bowl, beat together the yeast mixture, eggs, pineapple juice, 1/2 cup water, sugar, ginger, vanilla, and melted butter. Gradually stir in flour until a stiff batter is formed. Cover with a damp cloth and let rise in a warm place for 1 hour.
• Deflate the dough and turn it out onto a well floured surface. Divide the dough into three equal pieces and form into round loaves. Place the loaves into three lightly greased round cake pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
• Bake in preheated oven for 25 to 30 minutes, or until bottom of a loaf sounds hollow when tapped.