Hawaiian bread is characteristically soft and sweet – great for sandwiches, bread pudding, or anything else that might require a softer loaf. This loaf was developed for a friend who loved Hawaiian bread but had an allergy to pineapple, once of the traditional ingredients.

1 packets active dry yeast

1 c lukewarm water

1 1/4 c warm milk

1/4 c shortening

1/4 c sugar

1 eggs

1 tsp salt

3 c (12 oz or 340g) Better Batter Gluten Free Flour, plus some for dusting

Preheat the oven to 375 degrees. Grease a cookie sheet.

In a small bowl sprinkle the yeast over the water and let sit till bubbly, about 5 minutes.

Add milk, shortening, , sugar, eggs, and salt, and stir well. Place into the bowl of your mixer.

In the bowl of your mixer, add the flour to the yeast mixture, and beat on high for 3 minutes.

You should have a very sticky play-doh like texture. Shape the dough into a rounded mound.

Smooth the top with a spatula or hands dipped in water. Dust the loaves with extra flour, if desired, or oil, and let rise till almost doubled in bulk, about 30 minutes.

Bake for 20-40 minutes or until golden brown.

Remove to a wire rack and cool completely.