Hawaiian Bread Recipe for Bread Machine

The sweet, tender aroma of freshly baked Hawaiian bread wafting through your kitchen is an experience that’s hard to beat. This pillowy, slightly sweet bread with tropical undertones brings a taste of the islands right to your table. Our Hawaiian Bread Recipe for Bread Machine makes the process incredibly simple while delivering authentic flavor that rivals store-bought versions. The combination of pineapple juice and vanilla creates that signature golden crumb and delicate sweetness that makes this bread so irresistible. You’ll learn how to easily prepare this delicious bread using your bread machine for the heavy lifting, while finishing it in the oven for that perfect traditional loaf shape and texture.

Why You’ll Love This Recipe

This Hawaiian Bread Recipe for Bread Machine strikes the perfect balance between convenience and authentic flavor. The bread machine does all the hard work of kneading and initial rising, eliminating the messiest and most time-consuming steps. Yet by finishing the loaves in the oven, you’ll achieve that beautiful golden crust and traditional shape that makes homemade bread so satisfying.

The texture is what truly sets this bread apart—pillowy soft on the inside with a slightly chewy, golden crust that provides the perfect contrast. Each bite delivers a subtle sweetness from the pineapple juice and vanilla that isn’t overwhelming but creates that distinctive Hawaiian bread flavor profile.

What’s more, this recipe yields two generous loaves, making it perfect for larger families or allowing you to freeze one for later. The versatility is another bonus—this bread works beautifully for sandwiches, French toast, bread pudding, or simply enjoyed warm with a spread of butter. Once you master this homemade version, you’ll rarely reach for store-bought Hawaiian bread again.

Ingredients List for the Hawaiian Bread Recipe

The magic of this Hawaiian bread comes from its unique blend of tropical and traditional bread ingredients. The pineapple juice brings authentic Hawaiian flavor while the eggs and butter create that signature rich, tender crumb.

• 2½ teaspoons active dry yeast
• 3 eggs, slightly beaten
• 1 cup pineapple juice
• 2/3 cup white sugar
• 1 teaspoon vanilla
• ½ cup butter, melted
• 6 cups bread flour

Pro Tips

For the best results with your Hawaiian bread, keep these critical techniques in mind:

First, temperature matters significantly for this recipe. Your liquid ingredients should be warm but not hot (around 105-110°F) to properly activate the yeast without killing it. Cold ingredients directly from the refrigerator can prevent proper rising, while too-hot liquids will destroy the yeast. Use a kitchen thermometer for precision if you’re unsure.

Second, don’t rush the rising process. Even though we’re using a bread machine for convenience, allowing the dough to rise completely during each stage is crucial for that signature light, airy texture that makes Hawaiian bread so special. If your kitchen is cool, consider placing the bread machine or rising loaves in a slightly warmer area.

Finally, achieve that perfect golden crust by brushing the tops of your loaves with an egg wash (one beaten egg with a tablespoon of water) just before baking. This not only creates an appealing shine but also helps seal in moisture for that soft interior we all love in authentic Hawaiian bread.

Instructions

Step 1: Place all liquid ingredients and sugar into bread maker pan.

Step 2: Stir to combine.

Step 3: Add flour on top of liquid, place pan in bread maker.

Step 4: Follow machine directions to add yeast.

Step 5: I only use the machine to make the dough; I finish it in the oven.

Step 6: This recipe makes 2 loaves, so it won’t fit in the maker for baking.

Step 7: Split dough and put into 2 greased pans.

Step 8: Bake for 25-30 minutes at 350, until lightly browned and it sounds hollow when thumped.

Step 9: Let rest in pan for 10 minutes before turning out onto cooling rack.

Step 10: Enjoy!

Variations

The classic Hawaiian bread recipe is delicious on its own, but there are several ways to adapt it to your preferences or dietary needs:

For a whole wheat version, replace up to half of the bread flour with whole wheat flour. This creates a slightly heartier loaf with added nutrition, though you may need to add an extra tablespoon or two of pineapple juice to maintain the proper moisture level as whole wheat flour absorbs more liquid.

Create sweet Hawaiian dinner rolls instead of loaves by dividing the dough into 24 equal portions after the first rise. Arrange them in greased 9×13 baking pans, allow to rise again, and bake for just 15-18 minutes. These make perfect slider buns or accompaniments to holiday meals.

For a dairy-free adaptation, substitute the butter with melted coconut oil. This actually enhances the tropical flavor profile of the Hawaiian bread while making it accessible for those avoiding dairy. The texture remains soft and tender, though the flavor will have subtle coconut undertones.

Storage and Serving

Your homemade Hawaiian bread stays fresh at room temperature for up to 3 days when stored in an airtight container or wrapped tightly in plastic wrap. For longer storage, freeze whole loaves or slices by wrapping tightly in plastic wrap and then aluminum foil to prevent freezer burn. Frozen bread maintains quality for up to 3 months and can be thawed at room temperature or gently reheated.

This versatile bread shines in numerous serving applications. Create exceptional French toast by soaking thick slices in a cinnamon-vanilla egg mixture before grilling to golden perfection. The subtle sweetness of the bread enhances the breakfast classic.

Transform leftover Hawaiian bread into a tropical bread pudding by combining cubed pieces with coconut milk, eggs, vanilla, and additional pineapple for an island-inspired dessert. Top with a rum sauce for an adult version.

For a savory application, use this bread for pulled pork sliders. The sweet notes in the Hawaiian bread perfectly complement the savory, smoky meat for a flavor combination that’s become a modern classic.

FAQs

Can I use this Hawaiian bread recipe without a bread machine?
Absolutely! Simply mix the ingredients by hand or with a stand mixer, kneading until you achieve a smooth, elastic dough (about 8-10 minutes). Allow to rise in a warm place until doubled, then proceed with shaping the loaves and the second rise before baking.

Why does my Hawaiian bread need to be finished in the oven instead of the bread machine?
This recipe yields two loaves, which exceeds the capacity of standard bread machines. Additionally, baking in loaf pans gives you that traditional shape and allows for better crust development than most bread machines can achieve.

Can I use fresh pineapple juice instead of canned?
Fresh pineapple juice works beautifully and may even improve the flavor. Just ensure it’s strained well to remove any pulp that might affect the bread’s texture.

My bread isn’t rising well. What might be wrong?
Check your yeast’s expiration date and ensure your liquid ingredients aren’t too hot when added. Also, bread rises more slowly in cooler environments, so you might just need to allow more time.

Can I make this Hawaiian bread ahead of time for an event?
Yes! Either bake the day before and store at room temperature, or freeze fully baked loaves up to a month ahead. Thaw overnight and warm briefly in a 300°F oven for 5-10 minutes before serving for that fresh-baked quality.

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