Hawaiian Honey Bread and Red Star Yeast

I love to bake bread.

And I love getting things for free.

A few weeks back, on Facebook, Red Star Yeast had a post about a free yeast giveaway. All I had to do was Like them, which I already did and share their post about the giveaway. So Blah, blah, blah, about a week later I got the e-mail that I won.

and then about another week later, this came in the mail.

There was some other stuff in there too, coupons, a letter…

Here’s what I want to tell you all. If you like using a product, yeast, chocolate, flour, sugar, whatever. LIKE them on Facebook. You’ll find out about new products, recipe ideas, sales and yes, giveaways!

Now I know I’ll never win a brand new car by liking Chevy or Ford on Facebook but I’m more than happy with receiving free yeast with all the Holiday baking about to commence!

So Thank you Red Star Yeast!

Hawaiian Honey Bread
from Red Star Yeast

4-4 1/2 cups bread flour
2 packages Red Star Quick Rise or Active Dry Yeast (4 1/2 teaspoons)
1/3 cup nonfat dry milk
1 teaspoon salt
1/2 cup pineapple juice
1/2 cup water
1/3 cup shortening
1/4 cup honey
2 eggs
1 drop yellow food coloring (optional)

egg wash-
1 egg slightly beaten
1 tablespoon water

In a large mixing bowl, combine 2 1/4 cups flour, yeast, dry milk and salt, stir to blend.

In a saucepan (I just used my measuring cup and microwaved to temperature) heat pineapple juice, water, shortening and honey until warm, 120-130 degrees. (Shortening does not have to melt)

Add to flour mixture, blend, just to get it started combining.

Add eggs and food coloring, blend on low speed until moistened: then beat at medium speed for 3 minutes. By hand gradually stir in enough remaining flour to make a soft dough. (I ended up using about 3 1/2 cups total of flour)

Knead on floured surface until smooth and elastic. Place in greased bowl, turning to grease top. Cover, let rise in warm place, about 15 minutes.

Punch down dough. On lightly floured surface, shape into a round loaf. Place in greased 9 inch cake or pie pan. Cover and let rise again for another 15 minutes.

Combine egg and 1 tablespoon of water and brush over top of loaf.

Bake at 375 degrees for 35-40 minutes until golden brown. Remove from pan to cool.

This bread was wonderful, great flavor and it took less than 2 hours total (including rising, twice) to complete.

And it was even better as French Toast!