'OHANA BREAKFAST BREAD

Steps:

• Pineapple/Coconut Procedure.
• Combine drained pineapple and coconut in bowl.
• Combine 1 cup sugar and cornstarch in separate bowl and mix well.
• Add sugar and cornstarch mixture with pineapple/coconut mixture and mix well.
• Refrigerate for 1 hour.
• Bread Procedure.
• Mix water, 1 tbsp sugar (from 1/3 cup), and yeast in small bowl. Let proof for 5 minutes.
• Add egg yolk to yeast mixture.
• Put flour in food processor with bread blade.
• Add salt, butter, and remainder of sugar and process until incorporated.
• While processor is running, slowly add yeast mixture through shoot in top of processor. Process until a soft ball forms and then run processor for about 2 min longer.
• Transfer dough to bowl coated with cooking spray, cover with plastic wrap sprayed with cooking spray and let rise in warm area until it doubles in size. (about 1 hour).
• Roll dough out onto floured surface until it is a 2" thick rectangle.
• Spread the pineapple/coconut mixture over top of dough.
• Fold dough onto itself and cut into pieces with pizza cutter.
• Place pieces into greased 9 x 13 pan to cover.
• Cover pan with plastic wrap coated with cooking spray and let rise in warm place--about 1/2 way up pan.
• Bake at 325°F for 20-25 minutes or until golden brown.
• Let cool, cut and serve.