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This famous yeast bread is actually a Portuguese sweet bread and is sweetened with pineapple juice as well as sugar. It's delicious toasted for breakfast or used to make sandwiches.

Recipe by Cooking Light March 2005

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Recipe Summary

Yield:
2 loaves, 12 servings per loaf (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place pineapple juice in a medium microwave-safe bowl. Microwave at high 45 seconds or until 100° to 110°. Dissolve yeast in warm pineapple juice; let stand 5 minutes.

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  • Place yeast mixture in the bowl of a stand-up mixer fitted with a paddle attachment. Lightly spoon flour into dry measuring cups; level with a knife. Add 1 cup flour to yeast mixture; beat until combined. Add warm milk, egg substitute, sugar, butter, and salt, beating to combine. Add 2 cups flour, 1/2 cup at a time, until combined (dough will be very soft and sticky). Beat at medium-low speed 2 minutes. Scrape down sides of bowl. Lightly coat sides of bowl with cooking spray.

  • Cover bowl with a damp towel. Let dough rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)

  • Preheat oven to 350°.

  • Coat 2 (8-inch) round pans with cooking spray; dust each pan with 1 tablespoon flour. Divide dough evenly between prepared pans. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. Bake at 350° for 30 minutes or until golden brown.

Nutrition Facts

98 calories; calories from fat 24%; fat 2.6g; saturated fat 1.4g; mono fat 0.7g; poly fat 0.2g; protein 2.4g; carbohydrates 16.1g; fiber 0.5g; cholesterol 23mg; iron 0.9mg; sodium 71mg; calcium 12mg.
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