There are issues that are made available on Walt Disney Environment home that have, over the years, been elevated to legendary standing, and today’s Saturday Snacks recipe rests firmly in that category.
Listen to ye, listen to ye. I hereby simply call today’s session of The Culture of Disney Carb Lovers to order. We’re traveling nearly to ‘Ohana at Disney’s Polynesian Village Vacation resort for their Pineapple Coconut Breakfast Bread. This bread, oh so somewhat tropical in style, is substantially beloved. And it also tends to make an appearance on the meal menu as the foundation for the similarly-liked bread pudding dessert.
Though I’ve not been again to ‘Ohana since their new reopening, many thanks to Fiasco and Haley’s assessment on the Disney Dining channel, we know that the breakfast bread is even now on the menu. While, it does appear to be to now have a glaze ribboned across the leading and no crushed pineapple like we’ll use in today’s recipe. Speaking of today’s recipe, we’ll be utilizing the formal just one uncovered in Kitchen area Magic with Mickey: Preferred Recipes from the Disney Parks and Cruise Ships. Following carrying out a tiny exploration, I found out that there are two recipes for this bread floating around out there. Considering the fact that it is a conventional right here at Saturday Treats to only use official Disney recipes, we’ll be sticking with the a person in the cookbook today.
Our elements have us pulling from pantry fundamental principles, with the exception of unsweetened coconut and a can of crushed pineapple. My sweet hubby was the a single to run to the keep for me, and the Goal that he stopped at only had the organic and natural, finely chopped wide range of unsweetened coconut, which turned out to be just great. 1 of my fears was that the coconut, when utilized for the bread’s topping, would just be far too chunky. Prospective issue solved. Whew.
Really do not you just adore recipes that consist in significant component of basically dumping a bunch of substances into a bowl? Yep, me too. Today’s recipe phone calls for us to do just that, which will make it even extra ideal for the weekend. Never request us to do also considerably, recipe. We have been undertaking all the points ALL Week Extended we do not have to have a bunch of fuss nowadays, thanks.
We’re to toss the to start with 7 recipe components into the bowl of a stand mixer which is been outfitted with a dough hook attachment.
I positioned 1 3/4 cups of drinking water, 3 egg yolks, 5 cups of bread flour, 2 teaspoons of salt, 2 tablespoons + 2 teaspoons of shortening, 1 tablespoon of fast-climbing yeast, and 1/2 cup of sugar into the bowl and turned the mixer on to the slowest speed.
After matters started out clumping with each other, I turned the mixer to speed 2 and stored it rolling until the dough pulled absent from the bowl and the sides of the bowl ended up typically clear. I then manufactured the choice to smoosh (complex baking expression) the dough back again down into the mixer and run it for a moment or so lengthier. The ingredients just didn’t quite glimpse entirely blended, but I also understood that if I ran the mixer way too very long, the bread could conclusion up hard (this is just a little bit of foreshadowing), so I just caught with an further moment or so. Ahem.
After the dough was ready, I pulled the bowl off of the mixer, covered it with a kitchen towel, and placed it in a warm location to rise. Soon after poking all-around on the world wide web, I experienced a experience that it would probably choose two hours or so, so I established the timer and went about my business enterprise.
Lo and behold, soon after two hrs, the dough was nearly double in size. I moved the bowl to a windowsill and gave it about 30 far more minutes to increase.
That 30 minutes made a major difference, and I turned the dough out onto my floured counter and preheated the oven to 325 levels.
As for each the recipe, I rolled the dough out to a 2-inch thickness and squished (yet another technical baking expression, I know) it into a greased 9×13-inch pan. As I compose this, I’m just now acknowledging that I used my 9×13 glass pan fairly than my 9×13 metal pan, so future time I’ll test the steel pan to gauge the variance.
I upcoming grabbed my pizza cutter out of the drawer and ran it by way of the dough to lower it into to some degree even larger than 2-inch squares. I began out with the ideal of intentions, but undoubtedly finished up building them just a hair greater.
Our very last move in advance of popping the bread into the oven is to combine the final 3 components in a compact bowl and unfold the combination on to the best of the dough. All that is necessary for the topping is 1/2 cup crushed pineapple (I drained mine although it’s not specified to do so), 2 tablespoons of unsweetened coconut, and 3 tablespoons of apricot jam. Brief apart: holy cannoli apricot jam is just pleasant. When you are performed with the recipe, smother the closest carb with that jam and shove it into your mouth.
Stir the pineapple, coconut, and jam until finally they’re entirely combined and then distribute that sweet stuff about the dough.
I popped the pan into the oven and established the timer for 20 minutes just to test on it 5 minutes early. At 20 minutes, it was not completed. I established the timer for 5 a lot more minutes (which was the minimal known as for in the recipe), and walked away.
Soon after 5 minutes, it was obvious it wanted additional time. Rapidly forward to me examining the bread Each individual 5 MINUTES right until it reached 50 minutes. No joke. I even pulled the bread out of the oven after 35 minutes to pull a piece out and check out it, and it was not fully baked through.
After the dough lastly turned golden brown and arrived out of the oven, I established it on a trivet to interesting, until finally, as the recipe asks, the dough could be pulled aside. I pulled it apart, and nibbled on my first piece.
First of all, Selfmade BREAD. Amiright?! It’s just so a great deal exciting to make and so a lot pleasurable to try to eat. I’m often stunned when bread that I’ve made basically turns out. It’s just normally seemed so unattainable, but I have to say that it seriously is not.
The bread was slightly far more dense than what I experience it should be, and I’m rather confident that the extra managing of the stand mixer is to blame. Subsequent time, I’ll stick to turning the mixer off as shortly as the dough pulls away from the bowl and the sides are clean.
That remaining said, the bread was great. It had a light taste, and, while agency, I did not head that it was on the a lot more dense aspect of things. It was perfect with butter. And that apricot jam, oh yeahhhhh.
The topping was awesome and fruity and furnished a tropical flavor to issues. The coconut that my hubby picked up? It was best! The finer chopped the shredded coconut, the much better. Upcoming time? I’ll be discovering a way to insert a bit of sweet style all through the bread as nicely. That tropical goodness should not be restricted to the topping by itself. It appears to be like they’re skipping the crushed pineapple on major of the bread in the restaurant these times, so I could possibly omit it subsequent go ’round.
Many thanks so considerably for halting by and examining! Whatsoever you finish up baking or producing this weekend, I hope that you savor every bite. You have earned very little fewer.
Ps. If you are new ’round Saturday Snacks and you’d like to capture up on what we have been up to so far, simply click here.
Want to usher a style of ‘Ohana into your kitchen? The recipe is underneath:
Pineapple Coconut Breakfast Bread
This sweet bread is best sizzling from the oven. It is a spouse and children beloved at Ohana, we’re attendees take pleasure in Hawaiian specialties, which include grilled meats cooked above a wood hearth.
Would make 1 9 x 13“ loaf
- 1 3/4 cups h2o
- 3 egg yolks
- 5 cups bread flour
- 2 teaspoon salt
- 2 tablespoons +2 teaspoons shortening
- 1 tablespoon speedy-mounting yeast
- 1/2 cup sugar
- 1/2 cup crushed pineapple
- 2 tablespoons unsweetened coconut
- 3 tablespoons apricot jam
- Prepare dough by combining very first seven components in a massive standing mixing bowl equipped with hook attachment.
- Blend on pace 1 till flour begins to incorporate. Improve to velocity 2 and continue mixing till dough picks up on hook and sides of mixing bowl are thoroughly clean.
- Eliminate bowl from mixer and permit dough increase right up until doubled in measurement.
- Preheat oven to 325°F. Roll dough onto floured surface to 2-inch thickness.
- Put and greased 9 x 13″ baking pan. Reduce dough into approximate 2-inch squares with pizza cutter.
- For topping, merged pineapple, coconut, and jam in little bowl. Coat parts of dough with topping.
- Bake 25-30 minutes or until finally bread is golden brown. Provide as shortly as bread is great plenty of to pull aside.