Monday, March 18, 2013

'Ohana Breakfast Bread

Clearly I am still missing Florida and Disney.  Two weeks later, I am trying to relive vacation through food.

A tough job but I am up for the challenge.  'Ohana restaurant at the Polynesian Resort has our most favorite dinner.  The dessert is bread pudding made with coconut pineapple bread.

'Ohana means family.  Dinner is served in an all you can eat family style bowls.  I may be known for getting dessert twice.  It is that good.

The bread is a sweet roll with a thickened coconut pineapple mixture.  I made a pan with intentions of replicating the bread pudding recipe. Instead we ate all of the bread for breakfast. I guess that is a good thing.

'Ohana Breakfast Bread

by Emily Morris
Prep Time: 20 minutes, plus 2 hours rise
Cook Time: 30 minutes
Keywords: bake bread dessert coconut pineapple
Ingredients (serves 12)
  • 1 3/4 cups warm water
  • 1 egg yolk
  • 2 tablespoons butter
  • 4 1/2 cups bread flour
  • 1/2 tablespoon salt
  • 1/3 cup sugar, divided
  • 1 (1/4 ounce) package dry yeast
  • 1 (20 ounce) can crushed pineapple, drained
  • 1 cup shredded coconut
  • 1 cup sugar
  • 2 tablespoons cornstarch
For the Pineapple/Coconut Procedure
Combine drained pineapple and coconut in bowl. Combine 1 cup sugar and cornstarch in separate bowl and mix well.

Add sugar and cornstarch mixture with pineapple/coconut mixture and mix well. Refrigerate for 1 hour.

For the Bread
Mix water, 1 tbsp sugar (from 1/3 cup), and yeast in small bowl. Let proof for 5 minutes.

Add egg yolk to yeast mixture.

Put flour in food processor with bread blade.

Add salt, butter, and remainder of sugar and process until incorporated.

While processor is running, slowly add yeast mixture through shoot in top of processor. 

Process until a soft ball forms and then run processor for about 2 min longer.

Transfer dough to bowl coated with cooking spray, cover with plastic wrap sprayed with cooking spray and let rise in warm area until it doubles in size. (about 1 hour).

Roll dough out onto floured surface until it is a 2" thick rectangle.

Spread the pineapple/coconut mixture over top of dough.

Fold dough onto itself and cut into pieces with pizza cutter.

Place pieces into greased 9 x 13 pan to cover.

Cover pan with plastic wrap coated with cooking spray and let rise in warm place--about 1/2 way up pan.

Bake at 325°F for 20-25 minutes or until golden brown.

Let cool, cut and serve.
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  1. Breakfast bread? I am so in :D

    Choc Chip Uru

  2. awwww Ohana bread! That's so cute.

    Ohana means family and family means nobody gets left behind.

    And no food left behind either :)

  3. Wow... this ohana bread looks so yummy. I love pineapple so I can see why you wanted to eat it all up for breakfast. :)


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