Fluffy Sweet Gluten Free Hawaiian Bread

Ingredients

• 2 ¼ teaspoons active dry yeast
• ¾ cup non-dairy milk
• ¼ cup sugar
• 3 cups gluten free flour blend (* See notes!!!)
• ⅛ teaspoon salt
• ¾ cup pineapple juice
• 2 large eggs (room temperature)
• 4 tablespoons unsalted butter (partially melted)
• 1 tablespoon unsalted butter

Instructions

1. Preheat the oven to 200º F and turn it off. This is where you will rise your dough.
2. Pour the ¾ cup non-dairy milk and ¼ cup sugar into a small glass bowl. Microwave it for 25 seconds to warm it. Test the temperature with a digital thermometer to ensure it is no hotter than 110º F. Stir to partially dissolve the sugar. Pour 2 ¼ teaspoons active dry yeast into the milk. Let the yeast mixture sit for 5-8 minutes until it is bubbly.
3. Partially melt the 4 tablespoons unsalted butter and add it to the bowl of a stand mixer. Add the 2 large eggs, ¾ cup pineapple juice, and yeast mixture. Attach a paddle attachment to the mixer and mix the wet ingredients at medium-low speed for 10 seconds.
4. Add the dry ingredients, including 3 cups gluten free flour blend and ⅛ teaspoon salt, to the mixing bowl. Lower the paddle and mix the flour into the dough. Start on low speed and increase slowly to medium speed. It will form a dough quickly.
5. Note: you only get one good rise with gluten free, so rise the dough after you get it in the pan.
6. Line a loaf pan with parchment paper or use a gluten free baking spray to prevent the bread from sticking. Add the dough to the pan. I used a Pullman bread pan without the lid to bake my loaf. Cover the pan very loosely with plastic. This will prevent the dough from drying out in the warm oven.
7. Let the bread dough rise for 30-40 minutes. Keep an eye on the dough because you may need to proof it less, depending on the flour blend used. My dough proofed a LOT faster than normal, and I think it was due to the pineapple juice in the dough.
8. Remove the loaf pan from the oven and preheat the oven to 350º F. Bake for 40-45 minutes. The actual baking time can vary depending on the size of your loaf pan and the material the loaf pan is made of. You can test your bread with a digital thermometer.
9. The bread is finished baking when it is golden on top and has an internal temperature of 205-210º F. Brush the melted 1 tablespoon unsalted butter over the top of the baked loaf.
10. Remove the bread from the pan after 5 minutes, and place it on a wire cooling rack. If you used parchment paper, the bread is so easy to lift out! Let the bread thoroughly cool before slicing it. I cooled mine for about an hour.
11. I recommend waiting for the loaf to fully cool before slicing.