Hawaiian Bubble Bread

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 210
  • Calories from fat: 9%
  • Fat: 2.2g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 0.4g
  • Polyunsaturated fat: 0.3g
  • Protein: 4.9g
  • Carbohydrate: 43g
  • Fiber: 1.3g
  • Cholesterol: 3mg
  • Iron: 1.8mg
  • Sodium: 143mg
  • Calcium: 8mg

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

  1. Dissolve sugar and yeast in 1 cup warm water, and let stand for 5 minutes.
  2. Combine banana, 1/2 cup juice concentrate, honey, and butter in a blender; process until smooth, and set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Preheat oven to 350°.
  8. 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.
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