Ohana Breakfast Bread Recipe

Ingredients for Ohana Breakfast Bread

• Warm Water
• Egg Yolk
• 1/4 cup unsalted butter, melted
• Bread Flour
• 1 teaspoon salt
• 1/2 cup granulated sugar
• Dry Yeast
• Crushed Pineapple
• Shredded Coconut
• Cornstarch

How to Make Ohana Breakfast Bread

1. In a large Pyrex measuring cup, combine warm milk, yeast, and 1 teaspoon of sugar. Let stand for 5-10 minutes until foamy.
2. In a food processor, combine flour, remaining sugar, and salt. Pulse to combine.
3. Add the yeast mixture, melted butter, eggs, crushed pineapple, shredded coconut, and vanilla extract to the food processor.
4. Process until a dough forms, adding a tablespoon or two of water if needed to achieve a smooth, slightly sticky consistency.
5. Turn the dough out onto a lightly floured surface and knead for 2-3 minutes.
6. Place the dough in a lightly greased bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1 hour, or until doubled in size.
7. Punch down the dough and shape it into a loaf. Place the loaf in a greased 9x5 inch loaf pan.
8. Cover loosely with plastic wrap and let rise for another 30 minutes.
9. Preheat oven to 350°F (175°C).
10. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
11. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.