Hawaiian Sweet Bread

Makes a 2-pound loaf

Ingredients

• 1 cup pineapple juice (warm)
• 1/4 cup milk (warm)
• 2 large eggs, room temperature
• 4 tablespoons butter, melted
• 1/3 cup sugar
• 1 teaspoon vanilla extract
• 4 cups bread flour
• 2 teaspoons active dry yeast
• 1 teaspoon salt

Instructions

1. Add ingredients to bread pan in order listed (or as recommended by your machine)
2. Select “Sweet” or “Basic” cycle
3. Choose “Light” crust setting
4. Check dough during kneading – should form a soft, smooth ball

Chocolate Chip Brioche

Makes a 1.5-pound loaf

Ingredients

• 1 cup warm milk
• 3 large eggs, room temperature
• 1/2 cup butter, softened
• 3 1/2 cups bread flour
• 1/4 cup sugar
• 1 1/2 teaspoons salt
• 2 teaspoons active dry yeast
• 1 cup semi-sweet chocolate chips
• 1 teaspoon vanilla extract

Instructions

1. Place all ingredients except chocolate chips in bread pan
2. Select “Sweet” cycle
3. Add chocolate chips at the “add ingredients” beep
4. Choose “Medium” crust setting

Cinnamon Roll Bread

Makes a 2-pound loaf

Ingredients

For the Bread:

• 1 cup warm milk
• 2 large eggs
• 4 tablespoons butter, softened
• 3 3/4 cups bread flour
• 1/4 cup sugar
• 1 teaspoon salt
• 2 1/4 teaspoons active dry yeast

For the Swirl:

• 1/3 cup brown sugar
• 2 teaspoons cinnamon
• 2 tablespoons butter, melted

Instructions

1. Add bread ingredients in order listed
2. Select “Sweet” cycle
3. When dough cycle completes, roll out dough
4. Spread with melted butter, brown sugar, and cinnamon
5. Roll up and place in bread pan
6. Complete baking cycle

Japanese Milk Bread (Hokkaido)

Makes a 1.5-pound loaf

Ingredients

For the Tangzhong:

• 3 tablespoons water
• 3 tablespoons milk
• 2 tablespoons bread flour

For the Bread:

• 1 cup warm milk
• 1 large egg
• 4 tablespoons butter, softened
• 3 1/4 cups bread flour
• 1/4 cup sugar
• 1 teaspoon salt
• 2 teaspoons active dry yeast
• Prepared tangzhong (cooled)

Instructions

1. Make tangzhong: Whisk ingredients in small pan, heat until thickened, cool
2. Add all bread ingredients including cooled tangzhong to pan
3. Select “Basic” or “Sweet” cycle
4. Choose “Light” crust setting

Tips for Perfect Sweet Bread

1. Temperature Matters

• All ingredients should be at room temperature
• Liquid ingredients should be warm (80-90°F)
• Cold ingredients can prevent proper rising

1. Measuring

• Use precise measurements
• Spoon flour into measuring cup, don’t scoop
• Level off dry ingredients

1. Yeast Tips

• Keep yeast separate from salt when adding
• Check yeast freshness before using
• Don’t use hot liquids that could kill yeast

1. Additional Notes

• Check dough consistency during first knead
• Adjust moisture if needed (add 1 tbsp water or flour at a time)
• Store finished bread in airtight container
• Best eaten within 2-3 days