Friday, August 1, 2014

Food Friday: 'Ohana-Inspired Pineapple Bread

I've got a Disney Bucket List.

It is extensive, it is extravagant, and it will probably take 30 years and a chuck of change to complete (if at all). I touched on it about a year ago in this post, but since being around the parks more the list has only served to grow to truly astounding length. However, not all of my check-offs are up in the stratosphere of possibility. One of the biggest is simply to dine at some of Walt Disney World's numerous award-winning table-service establishments.

That's right: I have never eaten at a Disney restaurant that wasn't quick-service*. I mean, when you look at it, it makes perfect sense. Growing up, most of my visits to Disney were with school groups, and really, what teenager is going to waste lunchtime sitting down and eating fancy food when she could be riding Splash Mountain and noshing on a corn dog?

Even though I've grown up and developed a more…. shall we say… refined palate, I'm still a college student of fairly meager means and any food over ten bucks is expensive. Incidentally, this is what often leads me to grab a School Bread around one o'clock and call it "lunch".

Balanced meals, kids. Do as I say, not as I do. 

*Okay, I've just realized that I've had multiple meals at Rainforest Café… but does that one really count?

All of this rambling exposition goes to say that I haven't actually ever tasted today's recipe in its original form. Someday I'll make it to the Polynesian Resort's 'Ohana restaurant (and Kona Café… but that's a different brand of pining for a different time!) 

As with last month's School Bread recipe, I made a few tweaks based on ingredient availability and personal preference. For starters, the recipes calls for unsweetened coconut flakes in the filling. I happened to have a lingering 1/3 of a bag of sweetened flakes that begged using up in the fridge, so I used those and simply cut the sugar by half.  I switched butter for the shortening because shortening weirds me out. The original recipe also calls for high-gluten flour… unless you're really committed to an identical product, just use bread flour. I mean, if you use the fancy high-gluten stuff on a regular basis, knock yourself out. Bread flour was what I had on hand and it worked out beautifully.

One last thing: I substituted an envelope of active dry yeast proofed in a few tablespoons warm water for the instant yeast that the original recipe called for. It was a matter of what I had on hand, and the active dry yeast worked very well. Of course, I'm sure the instant yeast yields the same result, so just use what's convenient for you!


Now, since I haven't had the real thing, I can't vouch for authenticity.

What I can say, though, is holy wow I want to eat this every day for the rest of my life.


'Ohana-Inspired Pineapple Bread
Adapted from allears.net

Ingredients

Bread: 

- 1 3/4 c water           - 1 egg yolk
- 2 T butter, cubed    - 4 1/2 c bread flour
- 1/2 tsp salt               - 1/3 c sugar
- 1 envelope active dry yeast, or 1 T instant yeast

Pineapple-Coconut Filling
- 1 c crushed pineapple
- 1 c sweetened coconut flakes
- 1/2 c sugar
- 2 T cornstarch

Directions:

For Filling: 
  1. In a medium-small bowl, combine 1 cup pineapple and 1 cup coconut. 
  2. In a separate bowl, combine the 1/2 cup sugar and 2 tablespoons cornstarch.
  3. Add sugar mixture to pineapple mixture, mix well, and refrigerate for 1 hour. 

For Bread: 
  1. In a cup or small bowl, sprinkle packet of yeast over several tablespoons warm water. Allow to proof while mixing other ingredients. If using instant yeast, skip this step. 
  2. Combine all other ingredients (in order listed) in a large mixing bowl. Add proofed yeast (if using  instant yeast, add now). Mix until dough comes together and leaves sides of the bowl clean. 
  3. Allow to rise until doubled in size. (For me, this took about an hour!)
  4. Once dough has risen, turn out onto a lightly floured surface and roll it out until it's about 2 inches thick.
  5. Remove pineapple mixture from fridge and spread evenly on top of dough.
  6. Fold dough over and transfer it to a greased 9x13 pan.
  7. Cut dough into 12 squares and arrange evenly in the pan.
  8. Allow dough to rise in a warm oven (110 degrees) until halfway up the side of the pan.
  9. Bake bread at 325 degrees for 20-25, or until golden brown on top. 
  10. Allow to cool, and enjoy!

2 comments:

  1. Looks delicious! I love Pineapple bread. I've never eaten at Ohana either, but love many other places like Citricos and Flying Fish. Hope you get to eat there one day!

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    1. Thanks- it was pretty dang tasty! In fact, I'm thinking I might whip up some more later today! :P Thanks for commenting!

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