Hawaiian Sweet Bread
From the 2002 KLO dinner — Hawaiian Luau
Hawaiian Sweet Bread
- 1/4 cup evaporated milk, at room temperature
- 1 pkg (1 Tbsp) active dry yeast
- 6 cups bread flour, unsifted
- 1-1/2 cups hot water
- 2 eggs
- 4 Tbsp unsalted butter
- 1/4 cup instant potato flakes
- 1/2 cup sugar
- 1/4 tsp salt
- 1 tsp lemon extract
- 1 tsp pure vanilla extract
Place the evaporated milk in a bowl and sprinkle the yeast over it; let set for 5 minutes or until the yeast has dissolved.
Transfer to the bowl of an electric mixer together with the flour, water, eggs, butter, and potato flakes. Using the dough hook, knead at low speed for about 7 minutes; the dough should be fairly soft. Cover the bowl with plastic wrap and let the dough rise in a warm place for 1 hour, or until doubled in bulk.
(The dough may mixed and kneaded by hand, in which case it should be kneaded on a floured surface until the dough is smooth and elastic. Use additional flour to keep it from sticking, but keep extra flour to a minimum. Put the dough in a lightly greased bowl, cover, and let rise as above.)
Add the sugar, salt, and extracts to the dough and knead again at low speed for 7 minutes (or by hand for 10 minutes). Divide the dough in half and form into two balls. Place in greased 8″ round cake pans, cover, and let the dough rise again for 1 hour.
Preheat the oven to 375 degrees F and bakes the loaves for about 1 hours, or until the bread is dark brown and sounds hollow when tapped on the bottom. Cool in the pans for 15 minutes, then remove and cool on a wire rack.