Go Back Email Link
+ servings
sourdough starter hawaiian bread recipe with pineapple juice bread naturally sweetened hawaiian bread homemade hawaiian loaf breads

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
Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram and I'll feature you in my stories!