Ohana Pineapple Coconut Bread Recipe

#BakingThroughIsolation #Episode4

Ohana Pineapple Coconut Bread

Yield = 1 9x13” cake pan

Ingredients:

1 packet of instant yeast

1 ¾ cup water 

1 egg yolk

2 tbsp shortening

4 ½ cup all purpose flour

½ tsp salt

⅓ cup sugar

½ cup store bought vanilla icing 

Coconut Mixture

1 cup crushed pineapple

1 cup sweetened coconut flakes

½ cup sugar

2 tbsp cornstarch

Directions:

1. Pineapple/Coconut Filling:
1. Combine pineapple and coconut in bowl. Drain liquid from crushed pineapple.
2. Combine sugar and cornstarch in separate bowl and mix.
3. Add sugar mixture to the pineapple and coconut. Mix well.
4. Refrigerate for at least 1 hour.
   
   
2. Bread:
1. Add water, yeast, sugar, salt, and 2 cups flour. Use paddle attachment on mixer if using a mixer. Combine until well incorporated. Add egg and the remainder of the flour. Use mixer with dough hook to form dough (about 4 minutes)
2. If not using a mixer, use your hands to incorporate flour and create a dough ball. Prepare a clean surface with all purpose flour. Knead dough for 4-6 minutes until your dough becomes smooth and all flour is well incorporated. Create a dough ball.
3. In used mixing bowl, add 1 tbsp of vegetable oil. Roll your dough ball in the oil. Cover with plastic wrap and put in a warm place (or an oven on proof setting). 
4. Let rise for 1-2 hours (mine took 1.5 hours to rise) or until it doubles in size. Take a nap.
5. Prepare a 9x13” cake pan with parchment paper.
6. On a floured surface, roll out dough until about 1 inch thick.
7. Strain pineapple coconut mixture to remove excess liquid. Spread ¾ of mixture on the rolled out dough.
8. Fold dough on top of itself and place into the cake pan, carefully spreading dough to the edges of pan.
9. Score dough gently with a knife (try not to cut into the filling layer),
10. Let dough rise in oven on proof setting until it rises halfway up the pan.
11. Bake at 325 degrees F for 20 minutes, then remove from oven and brush remaining pineapple coconut mixture over top. Continue baking for 20 more minutes or until golden brown.
12. Let bread cool.
13. In a microwave safe bowl, microwave vanilla icing for 15 seconds and stir. Drizzle on top of bread loaves.