Let’s Make ‘Ohana’s Pineapple Coconut Breakfast Bread!

There are items that are supplied on Walt Disney Globe assets that have, above the decades, been elevated to legendary position, and today’s Saturday Snacks recipe rests firmly in that group.

Hear ye, listen to ye. I hereby simply call today’s session of The Modern society of Disney Carb Fans to purchase. We’re traveling practically to ‘Ohana at Disney’s Polynesian Village Resort for their Pineapple Coconut Breakfast Bread. This bread, oh so a little tropical in style, is significantly beloved. And it also tends to make an overall look on the supper menu as the foundation for the equally-liked bread pudding dessert.

Although I have not been back again to ‘Ohana considering that their new reopening, thanks to Fiasco and Haley’s assessment on the Disney Dining channel, we know that the breakfast bread is continue to on the menu. Though, it does look to now have a glaze ribboned throughout the prime and no crushed pineapple like we’ll use in today’s recipe. Speaking of today’s recipe, we’ll be using the formal a person observed in Kitchen area Magic with Mickey: Favorite Recipes from the Disney Parks and Cruise Ships. Following performing a minor exploration, I discovered that there are two recipes for this bread floating around out there. Given that it is a regular right here at Saturday Snacks to only use official Disney recipes, we’ll be sticking with the a single in the cookbook these days.

Our elements have us pulling from pantry fundamentals, with the exception of unsweetened coconut and a can of crushed pineapple. My sweet hubby was the a single to run to the retailer for me, and the Goal that he stopped at only experienced the natural, finely chopped selection of unsweetened coconut, which turned out to be just fantastic. One particular of my fears was that the coconut, when applied for the bread’s topping, would just be much too chunky. Opportunity challenge solved. Whew.

Really don’t you just love recipes that consist in big part of simply dumping a bunch of ingredients into a bowl? Yep, me too. Today’s recipe phone calls for us to do just that, which makes it even much more excellent for the weekend. Really do not ask us to do as well considerably, recipe. We’ve been performing all the matters ALL 7 days Extensive we really do not will need a bunch of fuss today, many thanks.

We’re to toss the initial seven recipe substances into the bowl of a stand mixer which is been outfitted with a dough hook attachment.

I positioned 1 3/4 cups of h2o, 3 egg yolks, 5 cups of bread flour, 2 teaspoons of salt, 2 tablespoons + 2 teaspoons of shortening, 1 tablespoon of rapidly-mounting yeast, and 1/2 cup of sugar into the bowl and turned the mixer on to the slowest speed.

After factors started off clumping alongside one another, I turned the mixer to pace 2 and retained it rolling right until the dough pulled away from the bowl and the sides of the bowl were mainly clean up. I then designed the final decision to smoosh (technical baking expression) the dough back down into the mixer and operate it for a moment or so more time. The ingredients just did not very seem absolutely merged, but I also understood that if I ran the mixer too prolonged, the bread could conclude up hard (this is just a little little bit of foreshadowing), so I just trapped with an additional minute or so. Ahem.

The moment the dough was prepared, I pulled the bowl off of the mixer, lined it with a kitchen towel, and positioned it in a warm location to increase. Soon after poking close to on the internet, I had a sensation that it would most likely choose two hrs or so, so I established the timer and went about my company.

Lo and behold, soon after two hrs, the dough was almost double in measurement. I moved the bowl to a windowsill and gave it about 30 extra minutes to rise.

That 30 minutes built a large big difference, and I turned the dough out on to my floured counter and preheated the oven to 325 levels.

As per the recipe, I rolled the dough out to a 2-inch thickness and squished (another complex baking expression, I know) it into a greased 9×13-inch pan. As I compose this, I’m just now realizing that I employed my 9×13 glass pan alternatively than my 9×13 metallic pan, so future time I’ll consider the metallic pan to gauge the difference.

I next grabbed my pizza cutter out of the drawer and ran it by way of the dough to lower it into relatively more substantial than 2-inch squares. I commenced out with the greatest of intentions, but absolutely finished up creating them just a hair more substantial.

Our final step prior to popping the bread into the oven is to incorporate the previous three elements in a compact bowl and unfold the combination onto the prime of the dough. All that’s wanted for the topping is 1/2 cup crushed pineapple (I drained mine however it is not specified to do so), 2 tablespoons of unsweetened coconut, and 3 tablespoons of apricot jam. Fast aside: holy cannoli apricot jam is only pleasant. When you are done with the recipe, smother the closest carb with that jam and shove it into your mouth.

Stir the pineapple, coconut, and jam till they are wholly combined and then spread that sweet stuff about the dough.

I popped the pan into the oven and set the timer for 20 minutes just to look at on it 5 minutes early. At 20 minutes, it was not finished. I established the timer for 5 additional minutes (which was the minimum amount referred to as for in the recipe), and walked absent.

After 5 minutes, it was apparent it desired additional time. Fast forward to me examining the bread Every Five MINUTES right until it achieved 50 minutes. No joke. I even pulled the bread out of the oven soon after 35 minutes to pull a piece out and look at it, and it wasn’t fully baked by means of.

Once the dough at last turned golden brown and came out of the oven, I set it on a trivet to great, until, as the recipe asks, the dough could be pulled aside. I pulled it apart, and nibbled on my 1st piece.

Initially of all, Selfmade BREAD. Amiright?! It’s just so significantly enjoyable to make and so a lot exciting to try to eat. I’m generally shocked when bread that I have designed truly turns out. It is just normally seemed so unattainable, but I have to say that it definitely is not.

The bread was slightly far more dense than what I come to feel it should really be, and I’m fairly persuaded that the further working of the stand mixer is to blame. Up coming time, I’ll stick to turning the mixer off as quickly as the dough pulls absent from the bowl and the sides are thoroughly clean.

That currently being explained, the bread was great. It had a light style, and, even though business, I did not thoughts that it was on the extra dense facet of items. It was perfect with butter. And that apricot jam, oh yeahhhhh.

The topping was great and fruity and delivered a tropical flavor to matters. The coconut that my hubby picked up? It was fantastic! The finer chopped the shredded coconut, the much better. Upcoming time? I’ll be getting a way to incorporate a bit of sweet style in the course of the bread as very well. That tropical goodness should not be restricted to the topping on your own. It seems like they’re skipping the crushed pineapple on best of the bread in the restaurant these days, so I could omit it following go ’round.

Many thanks so substantially for halting by and reading through! Whichever you close up baking or generating this weekend, I hope that you savor just about every chunk. You deserve almost nothing a lot less.

Ps. If you’re new ’round Saturday Treats and you’d like to catch up on what we’ve been up to thus far, simply click below.

Want to usher a taste of ‘Ohana into your kitchen? The recipe is under:

Pineapple Coconut Breakfast Bread

This sweet bread is ideal warm from the oven. It’s a family favourite at Ohana, we’re friends enjoy Hawaiian specialties, together with grilled meats cooked more than a wooden fire.

Makes 1 9 x 13“ loaf

  • 1 3/4 cups drinking water
  • 3 egg yolks
  • 5 cups bread flour
  • 2 teaspoon salt
  • 2 tablespoons +2 teaspoons shortening
  • 1 tablespoon quick-climbing yeast
  • 1/2 cup sugar
  • 1/2 cup crushed pineapple
  • 2 tablespoons unsweetened coconut
  • 3 tablespoons apricot jam
  1. Get ready dough by combining initially 7 components in a huge standing mixing bowl equipped with hook attachment.
  2. Mix on velocity 1 until flour starts to integrate. Increase to speed 2 and continue on mixing until eventually dough picks up on hook and sides of mixing bowl are clean up.
  3. Get rid of bowl from mixer and enable dough increase right up until doubled in dimension.
  4. Preheat oven to 325°F. Roll dough on to floured floor to 2-inch thickness.
  5. Spot and greased 9 x 13″ baking pan. Cut dough into approximate 2-inch squares with pizza cutter.
  6. For topping, blended pineapple, coconut, and jam in little bowl. Coat parts of dough with topping.
  7. Bake 25-30 minutes or till bread is golden brown. Provide as quickly as bread is great more than enough to pull apart.