Ohana Breakfast Bread

By cgipe

Ohana

Ingredients

• 1 3/4 c water
• 1 egg yolk
• 2 T shortening
• 4 1/2 c high gluten flour
• 1/2 tsp salt
• 1/3 c sugar
• 1 T instant yeast
• Coconut mixture
• 1 c crushed pineapple
• 1 c unsweetened coconut
• 1 c sugar
• 2 T cornstarch

Preparation

Step 1

Combine pineapple and coconut in bowl. Combine sugar and cornstarch in separate bowl and mix well. Add sugar and cornstarch mixture into pineapple and coconut mixture and mix well. Refrigerate 1 hour.

Combine all bread ingredients in order of recipe in mixing bowl, and mix with dough hook until dough picks up on hook and sides of the mixing bowl are clean. Let dough rise until it double sin size. Roll out dough onto a floured surface until it is 2" thick. Next spread pineapple/coconut mxiture over the top of the dough. Fold dough into itself and place in a greased 9x13 cake pan. Cut dough into pieces with a pizza cutter and spread out cut piecesevenly in cake pan. let dough rise in warm oven - about half wayup the pan. Bake at 325, 20-25 minutes.