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Sourdough Hawaiian Bread Recipe (Vegetarian)

A gorgeous and light no knead sourdough Hawaiian bread 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.

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After making my amazing sourdough brioche bread recipe a few weeks back, I was inspired to make my favorite sweet bread recipe: Hawaiian bread! I love the delicious Hawaiian bread you get at the store (King’s Hawaiian is the kind they sell near me) and wanted to recreate it with my sourdough starter. And let me tell you – this bread makes the perfect loaf for breakfasts, brunches, sandwiches, and toast! The sweetness of the Hawaiian bread is a fantastic flavor and really level up your bread game.

This No Knead Sourdough Hawaiian Bread Recipe Is:

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

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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. I have a whole page on my site for recipes that use sourdough discard. 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.

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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?

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What Baking Equipment Do I Need?

One of the BEST Pantry Staple Bread Recipes

This Hawaiian Brioche with sourdough starter recipe is a fantastic pantry-staple meal! It uses almost all ingredients you would have in your dry pantry or cupboards. You probably have a lot of these ingredients on hand. Keeping a well-stocked pantry makes it easy to come up with delicious and healthy meals using a few staples you can rotate. I made a list of my Top 125 Plant-Based Pantry Staples that always keep on hand. And you can check out all my favorite pantry staple recipes on TheHerbeevore.com here. By stocking up on healthy whole ingredients you can cook delicious recipes without a trip to the store!

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How Do I Make Hawaiian Bread with Sourdough Starter?

This may look like a complicated recipe because it has a lot of steps, but believe me this is a simple and easy bread to bake! It’s actually easier than my normal sourdough recipe because you don’t have to knead it.
  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.

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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)

Get the Same Ingredients I Use For My Sourdough Starter Hawaiian Bread Recipe!

As always, if you make this easy no knead sweet bread with sourdough starter be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!

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Sourdough Hawaiian Bread

The Herbeevore
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 2 votes
Prep Time 10 mins
Cook Time 25 mins
Rise Time 14 hrs
Total Time 14 hrs 35 mins
Course Baked Goods, Bread, Breakfast
Cuisine American
Servings 24 slices
Calories 134 kcal

Ingredients
  

  • 1 cup sourdough starter unfed
  • 4 1/2 to 5 cups flour plus extra for sprinkling
  • 2/3 cup sugar
  • 2 teaspoons Himalayan 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

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 8x4 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
Keyword Hawaiian Bread with Sourdough Starter, Hawaiian Loaf Breard Recipe, No Knead Sourdough Hawaiian Bread, Sourdough Hawaiian Bread, Sourdough Hawaiian Bread Recipe, Sourdough Hawaiian Loaf, Sourdough Loaf Hawaiian Bread
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Posted in American, Baking, Breads, Breakfast, Hawaiian, Pantry Recipes, Side Dishes, Summer Recipes, The Herbeevore Recipes, Vegetarian Recipes

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