Sourdough Hawaiian Bread Recipe

A gorgeous and light no knead sourdough Hawaiian bread recipe that takes very little prep time. This pantry staple bread is great for sandwiches, French toast, and dipping!

This overnight sourdough Hawaiian bread loaf recipe is simple and delicious, a perfect bread for beginner bakers.

This No Knead Sourdough Hawaiian Bread Recipe Is:

• Light
• Airy
• Sweet
• Flaky
• Simple
• Flavorful
• Made without Kneading
• An easy overnight bread for beginning bakers

Sourdough Starter Discard Hawaiian Bread

This Sourdough Brioche recipe is the perfect way to use your sourdough discard from a starter. I hate throwing out food (or rather, composting it!)- so I’m always looking for ways to reuse kitchen scraps to cut back on waste. Instead of tossing your discard when you feed your sourdough starter, try this awesome recipe instead.

Browse all our sourdough discard recipes. That way you can add a hint of sourdough flavor to your baked goods, and cut back on food waste. This brioche recipe uses unfed starter, so just use the discard straight from the bowl.

What Makes Bread Hawaiian?

Hawaiian bread is made with pineapple juice, to give the dough a light and sweet flavor. You can use fresh pineapple juice, frozen, or even canned. I actually used the juice leftover from this canned pineapple, which I love!

That way I can enjoy the pineapple chunks in my recipes (My Aloha BBQ Tofu recipe is a perfect savory/sweet dinner recipe) and use the juice in this bread, or a margarita!

What’s In This Overnight Sourdough Hawaiian Bread Recipe?

See the recipe card below for full ingredient amounts and recipe instructions!

• Sourdough Starter Discard: you can buy sourdough starter here, or I have a great guide on how to make your own in one week!
• Pineapple Juice: the pineapple juice gives this hawaiian bread it’s distinctive sweetness. You can use fresh pineapple juice, but I used the juice that is packed in canned pineapple (which is 100% juice, so it’s perfect!).
• All Purpose Flour: I normally use all purpose flour for all my baking recipes, I love the consistency and texture of the crumb this flour produces. If you are gluten free, then a gluten free flour would be a nice substitute in this dish.
• Granulated Sugar: I like this organic sugar for my recipes, it has a really nice texture in this bread, I’d recommend sugar for baking.
• Active Dry Yeast: I stocked up on this active yeast which I always find plenty of uses for in my kitchen! Active dry yeast is great for overnight breads and this easy quick bread recipe too! Sourdough starter has naturally occurring yeast, but I like to add some volume with a packet of dry yeast too.
• Salt
• Milk
• Butter, can be plant based
• Eggs: Mixed right into the dough for a little extra richness. I use eggs in the dough, and also for the egg wash on top of the bread. It gives the brioche it’s signature dark outer color.
• Water

How Do I Make Hawaiian Bread with Sourdough Starter?

1. In a large mixing bowl, add the sourdough starter, flour (start with 4 1/2 cups), sugar, active yeast, and salt. Mix well to combine, and make a well in the center of the flour mixture.
2. Add melted butter, milk, and egg to a bowl, scramble well with a fork until combined. Add the egg mixture to the center of the flour well. Pour the warm water over the egg mixture. With a large spoon, mix well to combine all ingredients into a dough. Dough should be sticky and thick. If your dough is sticking to the sides of the bowl, add the remaining 1/2 cup flour.
3. Cover with plastic wrap and place bowl in the refrigerator overnight (8 to 12 hours).
4. The next morning, grease 2 8×4 loaf pans. Turn dough out onto a well-floured work surface.
5. Divide dough into 2 equal parts. Roll the rough out to about 4 inches wide and 20 inches long. Take one end of the long side of the dough, and begin to tightly roll inwards, like a cinnamon roll. Tuck the edges of the dough under so it is roughly the same size as the loaf pan. Place the rolled dough in loaf pan to rest. Repeat with the other piece of dough. Cover, and allow dough to rise in the loaf pans in a warm place for 2 hours or until doubled in size (mine has taken up to 4 hours on colder days).
6. Preheat oven to 375 degrees Fahrenheit. Brush the tops of the dough with egg wash (1 egg mixed with 2 tablespoons water) and place in oven to bake for 22 to 28 minutes. Top should be brown, but if it starts to look burnt, then cover with foil and continue to bake.
7. Allow loaves to cool on a rack for at least 45 minutes before slicing.

Dietary Modifications

• To make this Hawaiian bread vegan: substitute out the eggs, butter, and milk for plant based varieties. I’ve actually make brioche with almond milk before and it tastes great!
• To make dairy free: use plant-based milk and butter.

Other Sourdough Discard Recipes We Love!

Sourdough Bagels Recipe (Vegan)

Vegan Sourdough Muffins with Blueberries

Sourdough Garlic Naan Recipe (Vegan, Dairy Free, Egg Free)

Vegan Sourdough Croutons with Garlic & Herbs

Sourdough Starter Pizza Crust Recipe (Vegan, Dairy Free)

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Sourdough Hawaiian Bread

Kelly Jensen

A soft and fluffy no knead sourdough Hawaiian bread that takes very little prep time. This pantry staple bread is great for sandwiches, french toast, and dipping!

5 from 30 votes

Print Recipe Pin Share Tweet

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Rise Time 14 hours hrs

Total Time 14 hours hrs 35 minutes mins

Course Baked Goods, Bread, Breakfast

Cuisine American

Servings 24 slices

Calories 134 kcal

Ingredients

  

1x2x3x

• 1 cup sourdough starter unfed
• 4 1/2 to 5 cups flour plus extra for sprinkling
• 2/3 cup sugar
• 2 teaspoons Sea Salt
• 2 1/4 teaspoons 1 packet active yeast
• 1/4 cup pineapple juice
• 1/4 cup milk
• 2 tablespoons melted butter
• 1 egg
• 1 cup warm water
• Egg wash 1 egg mixed with 2 tablespoons cold water

Cook ModePrevent your screen from going dark

Instructions

 

• In a large mixing bowl, add the sourdough starter, flour (start with 4 1/2 cups), sugar, active yeast, and salt.  Mix well to combine, and make a well in the center of the flour mixture.
• Add melted butter, milk, pineapple juice, and egg to a bowl, scramble well with a fork until combined.  Add the egg mixture to the center of the flour well.  Pour the warm water over the egg mixture. With a large spoon, mix well to combine all ingredients into a dough. Dough should be sticky and thick. If your dough is sticking to the sides of the bowl, add the remaining 1/2 cup flour.
• Cover with plastic wrap and place bowl in the refrigerator overnight (8 to 12 hours).
• The next morning, grease 2 8×4 loaf pans. Turn dough out onto a well-floured work surface.
• Divide dough into 2 equal parts. Roll the rough out to about 4 inches wide and 20 inches long.  Take one end of the long side of the dough, and begin to tightly roll inwards, like a cinnamon roll. Tuck the edges of the dough under so it is roughly the same size as the loaf pan. Place the rolled dough in loaf pan to rest. Repeat with the other piece of dough. Cover, and allow dough to rise in the loaf pans in a warm place for 2 hours or until doubled in size (mine has taken up to 4 hours on colder days).
• Preheat oven to 375 degrees Fahrenheit. Brush the tops of the dough with egg wash (1 egg mixed with 2 tablespoons water) and place in oven to bake for 22 to 28 minutes. Top should be brown, but if it starts to look burnt, then cover with foil and continue to bake.
• Allow loaves to cool on a rack for at least 45 minutes before slicing.

Nutrition

Calories: 134kcalCarbohydrates: 26gProtein: 3gFat: 2gSaturated Fat: 1gTrans Fat: 1gCholesterol: 10mgSodium: 208mgPotassium: 45mgFiber: 1gSugar: 6gVitamin A: 43IUVitamin C: 1mgCalcium: 9mgIron: 1mg

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