Strawberry-Stuffed Hawaiian Bread French Toast

I apologize for not getting a better picture of this delicious French toast.  As you know, you can only cook up so many slices at a time and as I set each batch on the table I only have a few seconds before my family dives in for their slices.  So this pic was definitely done on the fly.

In this post, you will be getting two recipes.  One for making your own homemade Hawaiian bread and the other for strawberry-stuffed French toast.  Do I have to make my own Hawaiian bread, you're asking?  No, but if you do want to you will love this recipe.  If you have been reading my posts, I'm sure you are aware of how much of a fan I am of King Arthur Flour.  I found this recipe on the Baking Circle part of the web site and one of the rock stars of that forum goes by the screen name Moomie (but I believe she might have changed it).  I have her recipe for white bread which can be used for hamburger & hot dog buns, cinnamon swirl bread, rolls and just a simple loaf of white bread.  It is amazing and so is her recipe for Hawaiian bread. I also make this recipe into rolls every time I serve ham.  They are the perfect complement to ham and make wonderful mini-ham sandwiches the next day.  So on to the first recipe:

Moomie’s Hawaiian Bread

Ingredients:

·       1/2 cup water     

·       1/2 cup pineapple juice

·       1 egg

·       1 tsp. vanilla      

·       2 tbsp. butter

·       3 cups flour       

·       1/3 cup brown sugar   

·       1 tbsp. instant potato flakes or potato flour

·       1 tsp. salt  

·       pinch of ginger  

·       3 tsp. yeast (preferably SAF gold yeast)

Directions:

    Place all ingredients in the bucket of your bread machine. Select dough cycle and allow to run full cycle. 

You can also mix and knead by hand or mixer (using a dough hook).  Cover the dough and allow to rise 1-2 hours or until nearly doubled in bulk.  Gently deflate dough and continue with desired shape(s).

    For the traditional round free form:  Preheat oven to 350º Form dough into a boulé shape and place in a greased 9" round cake pan. Cover loosely with plastic wrap and let rise until doubled, about 45 minutes.

    Bake for 20 minutes uncovered.  If getting too brown, cover with foil for remaining 10 minutes.  Remove from oven and immediately remove from pan onto a cooling rack.  Allow to cool completely before slicing.

    For Sandwich Loaf:  Preheat oven to 350º.  Gently deflate dough and press into a rectangle.  Fold over top third if dough and press seam with heel of palms.  Fold over another third, press and repeat again. 

    Place dough in loaf pan sprayed with nonstick spray.  Cover with plastic wrap and allow to rise until doubled, about 30 minutes. 

    Bake for 20 minutes uncovered.  If getting too brown, cover with foil for remaining 10 minutes.  Remove from oven and immediately remove from pan onto a cooling rack.  Allow to cool completely before slicing.

For dinner rolls:   Preheat oven to 375º.  Divide into 12 to 24 pieces, depending on the size you like. Shape into balls and spray pan with nonstick spray. 

For 12 rolls, place in a 8" x 8" square pan; for 16 rolls either 2 8" round cake pans or a 9" x 13" pan; and for 24 rolls in a 9" x 13" pan. Cover loosely with plastic wrap let rise until doubled, from 30 to 45 minutes.  Preheat oven to 375º.

    Bake for 15 to 18 minutes, until golden brown.  Remove from pan and allow to cool on a wire rack.  

You can either form the dough into the traditional round loaf like you see in the store or make into a regular loaf.  If you use a regular loaf pan, it will rise pretty high so you might not want to have a rack above the pan.  I use a pullman or pain de mie pan.  It's longer and narrower.  

This recipe calls for pineapple juice.  I buy the little 6-pack of Dole's pineapple juice.  Each can is 6 oz. so you're only wasting 2 oz. versus a whole bottle of juice.  The potato flour or flakes gives it a nice, soft texture.  Either one works fine.  

It also calls for a dash of ginger.  Ever have those recipes that call for a dash, pinch or smidgen?  Did you know there are actual measuring spoons for these?  I got mine at Williams-Sonoma and there were not too expensive.  

And lastly, the yeast.  I use two different yeasts, both are SAF-instant.  For normal use, I use SAF red yeast.  You can find this at most stores.  I buy mine at Smart and Final.  This can be used whether you are using a bread machine, mixer or your hands.  SAF is amazing yeast.  But, you must keep all yeasts in an airtight container in the freezer.  Believe it or not, KAF sells containers for yeast!  They will keep for much longer and you will not have to worry about whether it will perform properly.  For sweeter bread recipes, I use SAF gold yeast. I have not been able to find this one locally, so I order it from KAF.  But it will last a long time.  Here is how KAF describes it:

TEST KITCHEN TIP: Sweet breads can be agonizingly slow risers. Why? Because sugar attracts water, and when it's in bread dough, it pulls water away from yeast - leaving the yeast thirsty and unable to grow. The special strain of yeast in SAF Gold is "osmotolerant" – it requires less water. So it's able to grow happily despite sugar's attempts to leave it "high and dry." 

I make mine in the bread machine, but only to the "dough" stage.  Why you ask?  Where I live, Las Vegas, it is very dry year round. By making it in the bread machine, the dough is mixed, kneaded, and the first rise in a warm, moist environment.  Also, I use a Zojirushi (aka a Zo) bread machine which is proven to have better results than by hand or mixer. The regular size model has two mixing paddles so it can handle anything, including brioche. This is considered the Cadillac of bread machines.  And while tests have proven that the mixing and kneading action by the Zo produces superior breads, I do not like to actually bake in the machine. I always form my breads by hand, allow to rise and then bake in the oven. Even the Zo does not bake evenly the way a oven will.  If you decide to use a bread machine, my recipes always list in order how you should put the ingredients into the bucket.  I always put the salt at each end of the bucket. I then do an indent into the center of the ingredients and place my yeast there. This keeps the yeast away from the salt (which can retard or kill the yeast) as long as possible.  

If you do make your own bread, make this the night before. You always want your bread at least a day old and slightly dry when making French toast.    Now on to the next part.

King’s Hawaiian Strawberry French Toast

Ingredients:

·      1 loaf of homemade Hawaiian bread or 4 (1 1/2”) thick slices King's Hawaiian Bread         

·       2 cups sliced strawberries

·       4 large eggs        

·       1/2 cup milk      

·       1/2 tsp. vanilla

·       1/8 tsp. nutmeg  

·       1/4 tsp. cinnamon       

·       1/4 cup sugar, optional

·       1 tbsp. orange zest, optional         

·       butter or vegetable oil for frying

·       powdered sugar, for garnish         

·       maple syrup, for garnish

Directions:

    Cut each slice into approximately 2-3" wide pieces.  If using the round loaf, cut the slices in half.  Using a serrated knife, cut a pocket in edge of each slice and gently fill with strawberries. 

    Combine eggs, milk, vanilla, nutmeg, cinnamon, and if desired, sugar and orange zest. 

    Heat griddle over medium heat. Grease with butter or oil. 

    Quickly dip (do not soak) slices in egg mixture.  Cook until golden brown on both sides.  Keep egg mixture well blended. 

    Sprinkle with powdered sugar and top with additional strawberry slices.  Serve immediately with warm syrup.

Servings:  4-6

I found this on King's Hawaiian Bread site at kingshawaiian.com.  They have many recipes using their products.  You may not use all the strawberries it calls for, it just depends on how much you wish to stuff in the pockets.  I usually use half of what the recipe calls before, but only because my husband and son aren't as excited about strawberries as my daughter and I.  So, I only stuff half the loaf with strawberries.  

It calls for an optional 1/4 cup sugar.  I have tried it with different amounts of sugar and without.  I like to use 2 tablespoons of sugar which is half of the 1/4 cup.  It seems just right to us.  The orange zest is optional also, but do not leave it out!  When strawberries are baked, it does dull their flavor.  The orange zest gives it a little extra zip.  You will barely taste it, but it will enhance all the flavors.  

I always keep a whisk nearby, because the cinnamon always wants to separate and clump in the batter.  So I always give it a quick whisk between batches.  When dipping the slices in the batter, do it quickly.  This is a very soft bread and it will get soggy easily.  I use a non-stick spray instead of oil.  I've tried both and butter and the non-stick spray gives it the texture I like.  But, everyone is different so use what works for you.  I would say cook them on medium high.  They are large slices so you don't want to cook them too fast, but you do need them to get warm in middle.  Watch them carefully.  My favorite way to serve them? I spread a little bit of butter on top, sprinkle some powdered sugar and enjoy.  But I'm a strange one. I just don't get that excited about syrup.  Enjoy!