Katiebell
Seriously *Ahem*
- Joined
- Jan 22, 2007
A little bird -- well, a little warthog, actually 
-- suggested I post this recipe here. It may be a repeat, but maybe it will be what someone is looking for. After making this I took a bite, closed my eyes, and for one brief shining moment...I was back at the Poly, having breakfast with Lilo and Stitch...
Yield 1 - 9" x 13" cake pan
Ingredients
1 3/4 C. Water
1 Egg Yolk
2 T. Shortening
4 1/2 C. High Gluten Flour
1/2 tsp. Salt
1/3 C Sugar
1 T. Instant Yeast
Coconut Mixture
1 C. Crushed pineapple
1 C. Unsweetened coconut
1 C. Sugar
2 T. Cornstarch
Pinapple/Coconut Method
1. Combine pineapple and coconut in bowl.
2. Combine sugar and cornstarch in separate bowl and mix well.
3. Add sugar and cornstarch mixture into pineapple and coconut mixture
and mix well.
4. Refrigerate for 1 hour.
Bread Method
1. Combine all ingredients in order of recipe in mixing bowl, and mix
with dough hook until
dough picks up on hook and the sides of the mixing bowl is clean.
2. Let dough rise until it doubles in size.
3. Roll out dough onto a floured surface until it is 2 inches thick.
4. Next spread pineapple/coconut mixture over the top of the dough.
5. Fold dough into itself and place in a greased 9" x 13"
cake pan.
6. Cut dough into pieces with a pizza cutter and spread out cut pieces
evenly in cake pan.
7. Let dough rise in warm oven (110 degrees F) - about half way up the
pan.
8. Bake at 325 degrees F for 20-25 minutes or until golden brown.
9. Let bread cool, cut and serve.
Tips: Drain the pineapple WELL -- because the mixture can be kind of soupy and too wet -- I had to use a paper towel in the corners of the pan to absorb some of the excess moisture before I baked them so they wouldn't be soggy. The recipe is a little vague about how to shape the bread -- "fold dough into itself"? So I just shaped them like cinnamon rolls, and it worked out fine.
Enjoy!
-- suggested I post this recipe here. It may be a repeat, but maybe it will be what someone is looking for. After making this I took a bite, closed my eyes, and for one brief shining moment...I was back at the Poly, having breakfast with Lilo and Stitch...Yield 1 - 9" x 13" cake pan
Ingredients
1 3/4 C. Water
1 Egg Yolk
2 T. Shortening
4 1/2 C. High Gluten Flour
1/2 tsp. Salt
1/3 C Sugar
1 T. Instant Yeast
Coconut Mixture
1 C. Crushed pineapple
1 C. Unsweetened coconut
1 C. Sugar
2 T. Cornstarch
Pinapple/Coconut Method
1. Combine pineapple and coconut in bowl.
2. Combine sugar and cornstarch in separate bowl and mix well.
3. Add sugar and cornstarch mixture into pineapple and coconut mixture
and mix well.
4. Refrigerate for 1 hour.
Bread Method
1. Combine all ingredients in order of recipe in mixing bowl, and mix
with dough hook until
dough picks up on hook and the sides of the mixing bowl is clean.
2. Let dough rise until it doubles in size.
3. Roll out dough onto a floured surface until it is 2 inches thick.
4. Next spread pineapple/coconut mixture over the top of the dough.
5. Fold dough into itself and place in a greased 9" x 13"
cake pan.
6. Cut dough into pieces with a pizza cutter and spread out cut pieces
evenly in cake pan.
7. Let dough rise in warm oven (110 degrees F) - about half way up the
pan.
8. Bake at 325 degrees F for 20-25 minutes or until golden brown.
9. Let bread cool, cut and serve.
Tips: Drain the pineapple WELL -- because the mixture can be kind of soupy and too wet -- I had to use a paper towel in the corners of the pan to absorb some of the excess moisture before I baked them so they wouldn't be soggy. The recipe is a little vague about how to shape the bread -- "fold dough into itself"?
So I just shaped them like cinnamon rolls, and it worked out fine.Enjoy!
To the cooking boards Katiebell!
