Hawaiian Bubble Bread

Hawaiian Bubble Bread Recipe
Best Yeast Bread. This irresistible sweet yeast bread is a staff favorite. Dough is shaped into balls--"bubbles"--and layered into a tube pan. Cut the bread into slices, or simply let diners pull apart the bubbles. --Recipe by Elizabeth Taliaferro (November 1994)

Yield:

18 servings (serving size: 1 slice)

Recipe from

Nutritional Information

Calories 210
Caloriesfromfat 9 %
Fat 2.2 g
Satfat 1.1 g
Monofat 0.4 g
Polyfat 0.3 g
Protein 4.9 g
Carbohydrate 43 g
Fiber 1.3 g
Cholesterol 3 mg
Iron 1.8 mg
Sodium 143 mg
Calcium 8 mg

Ingredients

1 teaspoon sugar
1 package quick-rise yeast (about 2 1/4 teaspoons)
1 cup warm water (100° to 110°)
1 cup sliced ripe banana
1/2 cup pineapple-orange-banana juice concentrate, undiluted
1/2 cup honey
2 tablespoons butter, melted
5 cups bread flour, divided (about 23 3/4 ounces)
1 teaspoon salt
Cooking spray
1/4 cup cream of coconut
2 tablespoons pineapple-orange-banana juice concentrate, undiluted
1/2 cup sifted powdered sugar

Preparation

Dissolve sugar and yeast in 1 cup warm water, and let stand for 5 minutes.

Combine banana, 1/2 cup juice concentrate, honey, and butter in a blender; process until smooth, and set aside.

Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 cups flour and salt in large bowl, stirring well. Add yeast mixture and banana mixture to flour mixture, stirring until well blended. Add 2 3/4 cups flour, stirring to form a soft dough.

Turn the dough out onto a lightly floured surface; knead until smooth and elastic (about 8 minutes). Add enough of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 1/2 hours or until doubled in size. Punch dough down. Turn out onto a lightly floured surface; let rest 5 minutes. Form the dough into 1 1/2-inch balls (about 30 balls) on a lightly floured surface. Layer balls in a 10-inch tube pan coated with cooking spray; set aside.

Combine cream of coconut and 2 tablespoons juice concentrate in bowl; stir well. Pour 3 tablespoons juice mixture over dough; set remaining juice mixture aside. Cover dough, and let rise 1 1/2 hours or until doubled in size.

Preheat oven to 350°.

Uncover dough, and bake at 350° for 30 minutes or until loaf sounds hollow when tapped. Cool in pan for 20 minutes. Remove from pan; place on a wire rack. Stir powdered sugar into remaining juice mixture. Drizzle powdered sugar mixture over top of warm bread.

Note:

Elizabeth Taliaferro,

September 2007
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