My neighbor Bonnie had told me a story about a restaurant she & Curtis had gone to in Hawaii about 20 years ago. She said they had the best bread they had ever tasted. Yesterday was Bonnie's birthday so I decided to try to make her a loaf of the sweet bread. My first attempt was with my starter, it was okay but not exactly what I was looking for. I don't think my starter was active enough and the sour didn't work with the sweet. So I decided to give it another try using the recipe from The Bread Baker's Apprentice.
I started by making a sponge with flour, sugar and yeast and let it ferment for 90 minutes. Next I creamed together sugar, salt, DMS powdered milk, butter and shortening. Then I added an egg, orange extract, lemon extract and vanilla and mixed until smooth. Added the sponge and unbleached flour and kneaded in the mixer with dough hook for 12 minutes. I put the dough in a lightly oiled bowl covered with plastic and let ferment at room temperature for 2 hours. Then I formed the dough into a ball, put it in a lightly oiled pie plate with the seam side down, covered with plastic: 
Here it is after fermenting for 3 hours:
Into the oven it went for 45 minutes at 350 degrees:
Success!!
In Hawaii they use this bread to make French Toast. Oh boy, does that sound good.
As I was typing this post I looked up and saw this beautiful shot of Bonnie & Curtis' boat:
Here it is after fermenting for 3 hours:
Into the oven it went for 45 minutes at 350 degrees:
Success!!In Hawaii they use this bread to make French Toast. Oh boy, does that sound good.
As I was typing this post I looked up and saw this beautiful shot of Bonnie & Curtis' boat:
Happy Birthday Bonnie. I hope the bread brings you beautiful memories of your trip to Hawaii.
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