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Pamela Rice Hahn
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Bosch
Magic! -- Tropical Temptation Bread |
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This bread has that wonderful
cake-like consistency and flavor of King's Hawaiian Bread! It's
delicious served as is, made into dinner rolls, or used in
French toast. |
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This recipe is also another example of how easy it is to
get absolutely perfect bread with little effort using a Bosch
Universal mixer!
Ingredients:
1 egg
1/2 cup unsweetened pineapple juice*
3/4 cup water
2 tablespoons butter
1 teaspoon vanilla
1/2 teaspoon ground ginger
1/4 cup sugar
2 tablespoons nonfat dry milk
2 1/2 teaspoons dry yeast
3 cups unbleached all-purpose flour*
1 teaspoon salt
 For
the pineapple juice, I use 1/8 cup (2 tablespoons) of Dole
frozen 100% pineapple juice concentrate and 3/8 cup (1/4 cup + 2
tablespoons) water.
To make this bread, I add all ingredients except the flour
and salt and, using the dough hook, beat together at speed 1
until all is mixed. Next I add 2 cups of the flour and the salt.
Beat at speed 1 until the flour is incorporated into the dough.
Next, with the mixer running at speed 2, I remove the bowl cover and add the remaining flour, a
heaping tablespoon at a time. The final amount of flour is
not an exact science. All sorts of things can affect how
much you'll need to get the bread to where you can adequately
knead it -- the size of the egg, the humidity, etc. I add flour
until the dough begins to pull away from the side of the bowl.
(Remember that with the Bosch mixer, the dough should remain a
bit wetter than what you're probably used to. I've found that if
the machine begins to "shimmy," I've added too much
flour. When that happens, I add water a tablespoon at a time
until the dough is at the desired consistency -- pulled away
from the side of the bowl with the Bosch mixer kneading away at
a stable pace on setting 2.)
I increase the speed to setting 3 for about 2 minutes, then
reduce it to setting 3. Allow the bread to knead until the dough
is shiny and elastic, usually for another 5 minutes or so.
You'll actually hear a change in the sound of the Bosch motor
once the dough reaches this state. The mixer may begin to shimmy
at this time, too. That's the sign the dough is ready!
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Next I lightly butter my hands and shape the dough into loaves.
For this batch, I made 4 mini loaves.
I placed these loaves in the oven set to "warm" and
let the dough raise for 30 minutes. |
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Then I increased the oven temperature to
350ºF for about 30 minutes. Once I removed the bread from the
oven, I "polished" the top of each loaf with a little
butter. (It only takes about 1/4 teaspoon of butter per loaf. I
use the corner of a paper towel rather than the butter wrapper
because it provides a bit more insulation and my fingers are less
apt to feel like they're getting burnt by the hot bread!) |
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As you can see from the picture below,
the day I made that batch, I wasn't too picky about weighing the
dough into equal-sized loaves, using Chicago
Metallic's silverstone mini-loaf pans. (They all tasted the same anyhow.
Sometimes life's too short to worry about total perfection.) |
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To
make this bread the traditional way, turn the dough onto a
floured board and knead for 10 minutes, or until dough is
elastic. Place dough in an oiled bowl, cover, and set in a warm
place for 2 hours. Punch down dough and turn in the bowl. Again,
cover the bowl, place in a warm spot until dough is doubled in
size -- about an hour. Punch down the dough. Turn dough out onto
board and divide into loaves. Allow loaves to raise. A half hour
to 45 minutes is usually sufficient. Bake in a 350ºF oven until
done. (Amount of time will depend on the size of the loaf and
the amount of flour incorporated into the dough. Usually allow
20-30 minutes for a mini loaf; 30-40 minutes for a larger loaf.)
For a bread machine version of this recipe, click
here. |
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Article, recipe, and
photos:
Copyright © 2002-2004 Pamela
Rice Hahn
All Rights Reserved
For reprint permission or for other writing assignments, contact
the author. |
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Available Now:
Sample Recipes Index
(No artificial sweeteners used in the
recipes -- anywhere, anytime!)
Index of SAMPLE RECIPES
CookingWithPam Tip!
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The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread
by Peter Reinhart
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