Tuesday, June 24, 2014

Hawaiian Bread

I'm feeling much better than last post, which was pretty mopey. I apologize; I don't want this place to be full of negativity. But I also don't want to hide my emotions. It's about striking a balance, I suppose. So...let me tell you about my job. I'm a real baker now. Not that I haven't always been real, but you know what I mean. I get up between 4 and 5 in the morning and start whipping out scones, biscuits, and muffins. It's fast paced, time sensitive, and I love it.

A part of me can't believe that I'm doing what I've wanted to do for so long. My dreams are coming true. And yeah, it's been a lot of work, a lot of trawling through job postings and a lot of rejection. But I did it. And now, I feel like I can take on the world. 

I don't bake bread at work (maybe in the future?), but I make a lot of it at home. We go through it pretty quickly, which I love, because it means I can make lots of different kinds. Hawaiian bread is easy, lightly sweet, and makes killer hamburger/sandwich buns. Or, if you're like me, toast it and break out your secret Biscoff stash. It's worth it. 

Hawaiian Bread
(This amount made a smallish loaf and 6 rolls) 

4 1/3 cups all-purpose flour
2 eggs
1 1/3 cups pineapple juice
1/2 cup sugar
1/3 teaspoon ginger
2/3 teaspoon vanilla
2 (1/4 ounce) envelopes yeast
1/3 cup butter, melted

Beat the eggs. Add the pineapple juice, sugar, ginger, vanilla, and butter.
Place flour. Stir in the egg mixture until well-combined. Sprinkle in the yeast, one packet at a time, and mix. Blending with a spoon will be hard, so you may have to use your hands. Make sure it is thoroughly combined. Alternatively...use a stand mixer. The dough will be soft and kind of sticky.
Cover the bowl with a cloth and set in a warm place to rise for 1 hour.
Place in greased and floured loaf pans or shape into rolls. Cover and place in a warm place to rise for 1 hour.
Bake at 350 degrees for 25-30 minutes or golden brown.

1 comment:

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