Sourdough Hawaiian Bread

A delightful Hawaiian bread featuring the tropical flavors of pineapple and the tanginess of sourdough, perfect for sandwiches or toasted with butter.

Equipment

• mixing bowl
• loaf pan
• wire rack

Ingredients

• 1 cup active sourdough starter
• 1/2 cup warm water
• 1 cup all-purpose flour (for starter)
• 3 cups all-purpose flour (for dough)
• 1/2 cup pineapple juice, room temperature
• 1/4 cup unsalted butter, melted
• 1/4 cup honey
• 1 large egg
• 1 teaspoon salt
• 1 cup diced pineapple (fresh or canned, well-drained)

Instructions

1. Feed the Starter: In a mixing bowl, combine 1 cup of active sourdough starter with 1/2 cup warm water and 1 cup of all-purpose flour. Mix well, cover, and let it ferment at room temperature for 4-6 hours or until it becomes bubbly and active.
2. Combine Ingredients: In a large mixing bowl, combine the fed sourdough starter, 3 cups of all-purpose flour, pineapple juice, melted butterfly, honey, egg, and salt. Mix until a dough forms.
3. Knead the Dough: Transfer the dough to a floured surface and knead for about 8-10 minutes until it becomes smooth and elastic.
4. Incorporate Pineapple: Gently folded in the diced pineapple until evenly distributed throughout the dough.
5. First Rise: Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise at room temperature for 6-12 hours or until it doubles in size.
6. Shape the Loaf: Once risen, gently punch down the dough and shape it into a round or oval loaf. Place it in a greased and floured loaf pan.
7. Second Rise: Cover the pan with a damp cloth and let the dough rise for another 1-2 hours until it reaches the top of the pan.
8. Preheat Oven: Preheat your oven to 375°F (190°C) during the last 30 minutes of the second rise.
9. Bake: Bake the bread in the preheated oven for 30-40 minutes or until the top is golden brown, and the loaf sounds hollow when tapped on the bottom.
10. Cool: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
11. Slice and Enjoy: Once the bread has cooled, slice it and enjoy.

Notes

The fermentation times can vary based on the temperature and activity of your sourdough starter. Adjust accordingly.