Ohana Breakfast Bread
- 1 3/4 cups warm water
- 1 egg yolk
- 2 tablespoons butter
- 4 1/2 cups bread flour
- 1/2 tablespoon salt
- 1/3 cup sugar, divided
- 1 (1/4 ounce) package dry yeast
- 1 (20 ounce) can crushed pineapple, drained
- 1 cup shredded coconut
- 1 cup sugar
- 2 tablespoons cornstarch
Adapted from lifeonfood.blogspot.com
For the 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.
For the Bread:
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.