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help/FAQcdkitchen > recipes > copy cat recipes > copycats a to z > K - KC Masterpiece to Krystal's > king's hawaiian bread
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hawaiian bread
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King's Hawaiian Bread
Recipe At A Glance
4 stars based on 21 reviews
Ready in: 2-5 hrs ?
Difficulty: 3/5
4 stars based on 21 reviews
Ready in: 2-5 hrs ? Difficulty: 3/5
Serves/Makes: 3 loaves
INGREDIENTS:
6 cups plain flour
3 eggs
1 cup pineapple juice
1 cup water
3/4 cup sugar
1/2 teaspoon ground ginger
1 teaspoon vanilla extract
2 packages yeast
1/2 cup margarine
DIRECTIONS:
Beat eggs; add pineapple juice, water, sugar, ginger, vanilla and melted margarine. Put 3 cups flour in a large mixing bowl. Add egg mixture and stir until well mixed. Sprinkle in yeast, 1 package at a time, mixing well. Gradually add other 3 cups flour. Batter will be hard to mix with spoon. You may have to use your hand. Make sure it's mixed well.
Leave batter in bowl and cover with cloth and place in warm place. Let rise 1 hour. Remove from bowl and knead in 1/2 cup flour. Knead about 10 times.
Divide into 3 equal parts and place in well greased round cake pans. Cover and place in warm place and let rise about 1 hour. Bake at 350 degrees F for 25 to 30 minutes.
NUTRITION:
126 calories, 3 grams fat, 21 grams carbohydrates, 3 grams protein per slice. This recipe is low in sodium. This recipe is low in fat.
This King's Hawaiian Bread recipe from CDKitchen serves/makes 3 loaves
Recipe ID: 28138
SUBMITTED BY: supersalad
REVIEWS:
21 Reviews
Guest: Anonymous 2010-03-13
Came out great although I only yielded 2 loaves. I did proof the yeast first as suggested in warmed pineapple juice and water. The dough rose wonderfully but I let it rise for at least 2 hours the first time and at least 1 hour the second time. I used 1 1/4 cup juice and a little extra sugar and it still didn't come out as sweet as would have liked it. It would also be nice to have some time of wash for the top of the loaf. All in all, this was a yummy bread and I'd bake it again.
Guest: Innemeth 2009-09-19
As the recipe is written... It is a good starting block, but very lacking in the finer miute details. I increased the pinaple juice as others here did and cut back the water accordinly.... On the pineapple juice... I used a can of crushed pineapple and extracted the juice from that.... I also added about 1/3 cup crushed pineapple... I also increased the ginger by a pinch and added a pinch of salt... I started with half the flour in My kitchen aid mixer and in a pot on the stove combined the sugar, salt, butter crushed pineapple and pine apple juice and heated till the butter was just almost melted... While that was going on I activated the... read more
Guest: sabrel 2008-11-16
I made this recipe to preview it for Thanksgiving. I too proofed my yeast and used rapid rise instead of packets. I also always use my eggs and butter at room temp and heated all of my liquids. I used 1 1/4 cups pineapple and 3/4 cups water. The other thing that has not been previously mentioned is that I did 3 rises for a fluffier texture. I did 2 rises for an hour each in my oven with the light on in the bowl, punching down between each. For the last rise I punched and kneaded a few times and formed my rolls and then did a final rise for about 45 minutes, then baked them off. They turned out fluffy and just like the store bought.
Guest: ChefMe 2008-06-21
This turned out excellent. I did vary it a little bit. Instead of margarine I used butter and I also used bread flour. I mixed this together before I read the reviews but I didn't have any problem with the mixture rising. I have a stove on my back porch that I use for baking in the summer and I put the dough on there to rise, which it did in 45 minutes because it was very warm outside. Instead of making three loaves I only made two and they rose very nicely and baked up beautifully. Even though I had very good luck this time with the dough, the next time I make it I will heat the pineapple juice and water and then add the yeast and ad... read more
Guest: Leggomycoffee 2007-09-28
Fabulous! Just like the real thing. I did deviate from the recipe a bit. * I used butter instead of margarine * I used 1 1/4 cups pineapple juice and 3/4 cups water * I used bread flour I proofed the yeast (4 1/2 teaspoons of Saf Instant Yeast) in the warmed water/pineapple juice mixture. While that was proofing I mixed everything else except the flour in another bowl. In a big bowl I put all 6 cups of bread flour. After the yeast was ready, I poured in the egg mixture followed by the yeast mixture and mixed away. It came together beautifully into a fabulous dough. I followed the recipe instructions after that, although the... read more
Guest: Anonymous 2007-08-13
This really does taste like the real thing. I first tried following the directions exactly and put the dough in a the oven on very low heat to rise some, but it didnt much. The bread came out very thick like a biscut. The second time I made sure I activated the yeast completely and it came out beautiful. Thanks, I hope someone will post how to put coconut milk in.
Guest: teri3476 2007-04-11
I tried this recipe the other day, and I found it to be very easy to make, and it really turned out good! Very nice light bread with just a hint of sweetness. Thanks for a recipe I'll use again and again!
Guest: ME 2007-01-03
Heated water & pineapple juice to 125 degreea--added yeast, then dry ingredients-then wet ingredients--as you would with any yeast bread recipe--turned out awesome--just like the name brand!
Guest: lovetocook 2006-04-10
i made this bread and it was great. i heated my water and pineapple juice to 110 degrees then added everything else.
Guest: Maree 2007-08-01
Very good recipe but lacked something to make it like King's. I proofed the yeast in the water and pineapple juice and had no trouble with it. Dough is very "wet" and sticky but rises and cooks well. Plan to make again but will add coconut to see if that is the missing something.
Guest: imom 2011-04-03
HELP me please! i have read all the reviews and made this today for the 2d time. It tastes perfect but just doesn't puff way up in the round cake pan. I am a baker and work with breads, the dough was so sticky I could NOT do the 2d knead and did it in my kitchenaid. IS it supposed to be this sticky? does anyone get it to puff up like the Kings H bread? I have followed it exactly and because i bake warmed all the ingredients . I put the eggs in warm water to bring them to room temp.I melted the butter and it certainly all rose. What might I be doing wrong? i love this brad but they don't sell it in MA that I know of.
Guest: mrice2311 2009-04-03
Please do not attempt to make this recipe as is. I made this with modifications and it came out awesome! First I recommend using 1 1/2 cups of pineapple juice and 1/2 cup of water. Also, heat this mixture to 110 degrees and proof the yeast in it (a must). I mixed the eggs, sugar, melted butter, ginger and vanilla together. I put 6 cups of King Arthur Bread Flour into a bowl. Then mix in the egg mixture, then the pineapple juice, water and yeast mixture. After mixing, let rise for 1 1/2 hours. Punch down, knead, divide into 3 loaves. Place each loaf into a greased round cake pan, let rise for another 1 to 1 1/2 hours. Bake at 350 degrees for a... read more
Guest: Jess 2008-07-23
I followed everyone's advice and proofed the yeast first. However, this loaf did not taste like Hawaiian Bread. It tasted like good, dense, white bread.
Guest: Lori Trowbridge 2007-11-21
Okay I initially made the recipe per instructions, and I was very disappointed. I ended up adding 2 more cups of flour to the recipe because it was entirely too wet and would have been hard and heavy (just as others have said theirs turned out). Well, I came back to rate it to warn people, and only then noticed the ratings posted when you scroll down. It appears many others either loved it or hated it, and I see there were some steps omitted in the recipe. Nowhere does it say anything about proofing the yeast or heating the yeast in the liquid ingredients, and that is unfortunate. I have been baking a long time and am offended that you could ... read more
Guest: breadbaker 2008-01-01
I admit to deviating a bit(butter, slightly more pineapple juice(and it was fresh) and I proofed the yeast) the only positive was the rise - taste, texture, sweetness were pretty awful, nothing like the real thing. My husband said "This is NOT a do-over!"
Please note: Guest: Anonymous 2010-03-13
Came out great although I only yielded 2 loaves. I did proof the yeast first as suggested in warmed pineapple juice and water. The dough rose wonderfully but I let it rise for at least 2 hours the first time and at least 1 hour the second time. I used 1 1/4 cup juice and a little extra sugar and it still didn't come out as sweet as would have liked it. It would also be nice to have some time of wash for the top of the loaf. All in all, this was a yummy bread and I'd bake it again.
Guest: Innemeth 2009-09-19
As the recipe is written... It is a good starting block, but very lacking in the finer miute details. I increased the pinaple juice as others here did and cut back the water accordinly.... On the pineapple juice... I used a can of crushed pineapple and extracted the juice from that.... I also added about 1/3 cup crushed pineapple... I also increased the ginger by a pinch and added a pinch of salt... I started with half the flour in My kitchen aid mixer and in a pot on the stove combined the sugar, salt, butter crushed pineapple and pine apple juice and heated till the butter was just almost melted... While that was going on I activated the... read more
Guest: sabrel 2008-11-16
I made this recipe to preview it for Thanksgiving. I too proofed my yeast and used rapid rise instead of packets. I also always use my eggs and butter at room temp and heated all of my liquids. I used 1 1/4 cups pineapple and 3/4 cups water. The other thing that has not been previously mentioned is that I did 3 rises for a fluffier texture. I did 2 rises for an hour each in my oven with the light on in the bowl, punching down between each. For the last rise I punched and kneaded a few times and formed my rolls and then did a final rise for about 45 minutes, then baked them off. They turned out fluffy and just like the store bought.
Guest: ChefMe 2008-06-21
This turned out excellent. I did vary it a little bit. Instead of margarine I used butter and I also used bread flour. I mixed this together before I read the reviews but I didn't have any problem with the mixture rising. I have a stove on my back porch that I use for baking in the summer and I put the dough on there to rise, which it did in 45 minutes because it was very warm outside. Instead of making three loaves I only made two and they rose very nicely and baked up beautifully. Even though I had very good luck this time with the dough, the next time I make it I will heat the pineapple juice and water and then add the yeast and ad... read more
Guest: Leggomycoffee 2007-09-28
Fabulous! Just like the real thing. I did deviate from the recipe a bit. * I used butter instead of margarine * I used 1 1/4 cups pineapple juice and 3/4 cups water * I used bread flour I proofed the yeast (4 1/2 teaspoons of Saf Instant Yeast) in the warmed water/pineapple juice mixture. While that was proofing I mixed everything else except the flour in another bowl. In a big bowl I put all 6 cups of bread flour. After the yeast was ready, I poured in the egg mixture followed by the yeast mixture and mixed away. It came together beautifully into a fabulous dough. I followed the recipe instructions after that, although the... read more
Guest: Anonymous 2007-08-13
This really does taste like the real thing. I first tried following the directions exactly and put the dough in a the oven on very low heat to rise some, but it didnt much. The bread came out very thick like a biscut. The second time I made sure I activated the yeast completely and it came out beautiful. Thanks, I hope someone will post how to put coconut milk in.
Guest: teri3476 2007-04-11
I tried this recipe the other day, and I found it to be very easy to make, and it really turned out good! Very nice light bread with just a hint of sweetness. Thanks for a recipe I'll use again and again!
Guest: ME 2007-01-03
Heated water & pineapple juice to 125 degreea--added yeast, then dry ingredients-then wet ingredients--as you would with any yeast bread recipe--turned out awesome--just like the name brand!
Guest: lovetocook 2006-04-10
i made this bread and it was great. i heated my water and pineapple juice to 110 degrees then added everything else.
Guest: Maree 2007-08-01
Very good recipe but lacked something to make it like King's. I proofed the yeast in the water and pineapple juice and had no trouble with it. Dough is very "wet" and sticky but rises and cooks well. Plan to make again but will add coconut to see if that is the missing something.
Guest: imom 2011-04-03
HELP me please! i have read all the reviews and made this today for the 2d time. It tastes perfect but just doesn't puff way up in the round cake pan. I am a baker and work with breads, the dough was so sticky I could NOT do the 2d knead and did it in my kitchenaid. IS it supposed to be this sticky? does anyone get it to puff up like the Kings H bread? I have followed it exactly and because i bake warmed all the ingredients . I put the eggs in warm water to bring them to room temp.I melted the butter and it certainly all rose. What might I be doing wrong? i love this brad but they don't sell it in MA that I know of.
Guest: mrice2311 2009-04-03
Please do not attempt to make this recipe as is. I made this with modifications and it came out awesome! First I recommend using 1 1/2 cups of pineapple juice and 1/2 cup of water. Also, heat this mixture to 110 degrees and proof the yeast in it (a must). I mixed the eggs, sugar, melted butter, ginger and vanilla together. I put 6 cups of King Arthur Bread Flour into a bowl. Then mix in the egg mixture, then the pineapple juice, water and yeast mixture. After mixing, let rise for 1 1/2 hours. Punch down, knead, divide into 3 loaves. Place each loaf into a greased round cake pan, let rise for another 1 to 1 1/2 hours. Bake at 350 degrees for a... read more
Guest: Jess 2008-07-23
I followed everyone's advice and proofed the yeast first. However, this loaf did not taste like Hawaiian Bread. It tasted like good, dense, white bread.
Guest: Lori Trowbridge 2007-11-21
Okay I initially made the recipe per instructions, and I was very disappointed. I ended up adding 2 more cups of flour to the recipe because it was entirely too wet and would have been hard and heavy (just as others have said theirs turned out). Well, I came back to rate it to warn people, and only then noticed the ratings posted when you scroll down. It appears many others either loved it or hated it, and I see there were some steps omitted in the recipe. Nowhere does it say anything about proofing the yeast or heating the yeast in the liquid ingredients, and that is unfortunate. I have been baking a long time and am offended that you could ... read more
Guest: breadbaker 2008-01-01
I admit to deviating a bit(butter, slightly more pineapple juice(and it was fresh) and I proofed the yeast) the only positive was the rise - taste, texture, sweetness were pretty awful, nothing like the real thing. My husband said "This is NOT a do-over!"
This is a copy cat recipe submitted to CDKitchen. CDKitchen holds no copyright on these individual recipes. We are not responsible for their accuracy, availability, or any copyright or trademark infringement the source of this recipe may cause. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nation-wide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. Any trademarked names are used only to identify the recipe and give the restaurant or product named in the recipe a little free publicity. Please contact the source (if noted) within the recipe for any questions or concerns regarding the recipe.
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