The best delicious Hawaiian Bubble Bread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Hawaiian Bubble Bread recipe today!
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Hawaiian Bubble Bread.
Ready to make this Hawaiian Bubble Bread Recipe? Let’s do it!
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2 pk Dry yeast
1 ts Sugar
1 c Warm water (105 degrees to
-115 degrees)
1 c Sliced ripe banana
1/2 c Pineapple-orange-banana
-juice concentrate,
-undiluted
1/4 c Honey
2 tb Margarine, melted
2 dr Yellow food coloring
-(optional)
5 1/4 c Bread flour, divided
1 ts Salt
Vegetable cooking spray
1/4 c Cream of coconut
2 tb Pineapple-orange-banana
-juice concentrate,
-undiluted
1/2 c Sifted powdered sugar
1 Dissolve yeast and sugar in warm water; let stand 5 minutes.
2 Combine banana and next 4 ingredients in a blender; process until
smooth, and set aside.
3 Combine 2 cups flour and salt in a large bowl; stir well. Add yeast
mixture and banana mixture, stirring until well-blended. Add 2-3/4
cups flour, stirring to form a soft dough.
4 Turn the dough out onto a lightly floured surface; knead until
smooth and elastic (about 8 minutes). Add enough of the remaining
flour, 1 tablespoon at a time, to prevent the dough from sticking to
hands.
5 Place dough in a large bowl coated with cooking spray, turning to
coat top. Cover and let rise in a warm place (85 degrees), free from
drafts, 1-1/2 hours or until doubled in bulk. Punch dough down; turn
out onto a lightly floured surface, and let rest for 5 minutes. Form
the dough into 1-1/2-inch balls (about 30 balls) on a lightly floured
surface. Layer balls in a 10-inch tube pan coated with cooking spray;
set aside.
6 Combine the cream of coconut and 2 tablespoons juice in a bowl; stir
well. Pour 3 tablespoons juice mixture over dough, and set remaining
juice mixture aside. Cover dough, and let rise 1-1/2 hours or until
doubled in bulk.
7 Uncover dough, and bake at 350 degrees for 30 minutes or until loaf
sounds hollow when tapped. Let cool in pan 20 minutes. Remove from
pan; place on a wire rack. Stir powdered sugar into remaining juice
mixture; drizzle over top of warm bread. Yield: 1 loaf, 26 servings.
CALORIES 154 (13% from fat); PROTEIN 3.7g; FAT 2.2g (sat 0.9g, mono
0.5g, poly 0.5g); CARB 30g; FIBER 0.3g; CHOL 0mg; IRON 1.4mg; SODIUM
101mg; CALC 9mg
From Cooking Light, Nov/Dec 1994, page 138.
Yields
1 Loaf
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