Sourdough Hawaiian Bread Recipe (Vegetarian)

• 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 this canned pineapple (which is 100% juice, so it’s perfect!).
• All Purpose Flour: I normally use King Arthur organic 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 Anthony’s organic 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.
• Pink Himalayan Sea Salt: I like to use a pink Himalayan Sea Salt in my kitchen, which has more natural minerals than plain processed table salt. It’s fairly inexpensive, so I’d recommend this salt if you’re looking for an easy way to level up your spice pantry.
• Milk
• Butter, can be plant based – if you don’t have fresh butter on hand, this butter powder is actually amazing! I’ve baked cookies with it, and I really like having some butter in the pantry in a pinch.
• Eggs: Mixed right into the dough for a little extra richness. If you don’t have fresh eggs, we swear by these powdered dried eggs which last in the pantry for months! Great for when you want a little extra protein without a trip to the store. 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 outter color.
• Water

What Baking Equipment Do I Need?

• I use this extra large silicon baking mat to roll all my dough on. It’s super simple to use and easy to clean up (and doesn’t get flour all over your counters, highly recommended. There are a lot of baking mats, but this one is the largest I could find (2 x 3 feet!) and keeps the counters mess free… I absolutely love it!
• I love these glass Anchor batter bowls, I store all my doughs and my sourdough starter in these!
• For these, I find these 2 glass Anchor loaf pans do the trick! I prefer glass to aluminum, and have gotten great results with these pans.
• I’ve also compiled a list of my favorite sourdough baking eqiupment here on Amazon!

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!

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)