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Bread

Hawaiian Bread

A yeast bread with pineapple juice, ginger, and vanilla, baked in loaf pans.

From the Recipes Wiki (Fandom) · 10 ingredients
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Why it works: Pineapple and vanilla match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 911 recipes. Both carry ethyl isobutyrate, which smells fruity, ethereal. The science ↓

Hawaiian Bread

Oven350 degrees F (175 degrees C)
Time25 to 30 minutes

Ingredients

Directions

Make the dough

  1. In a small bowl, dissolve yeast in 1/2 cup warm water. Let stand until creamy, about 10 minutes.

  2. In a large bowl, beat together the yeast mixture, eggs, pineapple juice, 1/2 cup water, sugar, ginger, vanilla, and melted butter.

  3. Gradually stir in flour until a stiff batter is formed.

  4. Cover with a damp cloth and let rise in a warm place for 1 hour.

  5. Deflate the dough and turn it out onto a well floured surface.

Shape and bake

  1. Divide the dough into three equal pieces and form into round loaves.

  2. Place the loaves into three lightly greased round cake pans.

  3. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.

  4. Meanwhile, preheat oven to 350 degrees F (175 degrees C).

  5. Bake in preheated oven for 25 to 30 minutes, or until bottom of a loaf sounds hollow when tapped.

Nutrition, whole recipe (rough)

780Calories
20 gProtein
18 gFat
131 gCarbs

Counts 7 of 8 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 7 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Butter1 tbsp (14g)102
Pineapple1 cup chunks (165g)82
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Vanilla1 tsp extract (4ml)12
Ginger1 tsp grated fresh (2g)2
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Pineapple + vanillatop 2% of all pairs
    Smell alikestrong
    Cooked together911 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

  2. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Pineapple + gingertop 10% of all pairs
    Smell alikemoderate
    Cooked together559 recipes

    Shared aroma: methyl 2-methylbutyrate (fruity, apple).

  4. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Vanilla + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together19,241 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Active dry yeast
Ferments the dough, producing gas that makes the loaves rise.
Eggs
Add structure and richness, helping the loaves hold their shape and crumb.
Pineapple juice
Adds moisture and sweetness, and its acidity contributes to a tender crumb.
White sugar
Sweetens the bread and feeds the yeast, and helps the crust brown.
Butter
Adds fat for a soft, tender texture and rich flavor.
All-purpose flour
Provides gluten and starch that build the structure of the loaves.

The step that matters

Let the loaves rise until doubled. Yeast needs enough time to produce gas and expand the dough. Underproofed loaves stay dense, while overproofed ones may collapse in the oven.

Swap the ginger

How well each one fits the dish's main ingredients (egg, pineapple, sugar, vanilla, butter, flour):

  1. Cinnamonfits better
  2. Nutmegfits better
  3. Clovefits about as well
  4. Gingerthe original

Fit is the average pairing score against egg, pineapple, sugar, vanilla, butter, flour. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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