Go Back

White Chocolate Pineapple Artisan Bread

Grandma Joyce
A simple-to-make basic white bread sweetened with pineapple and white chocolate and accented with dried cranberries.
Print Recipe Pin Recipe
Servings 12

Ingredients
  

Ingredients

  • 2 1/4 cups very warm water
  • 1 1/2 Tablespoons yeast
  • 1/4 cup sugar or honey
  • 1/4 cup oil
  • 6 1/2 to 7 1/2 cups unbleached all-purpose flour
  • 2 1/2 teaspoons salt
  • Butter for top of loaves, optional

Add-on Ingredients (optional)

  • 1 cup crushed pineapple
  • 1/2 cup Craisins (dried cranberries)
  • ` cup white chocolate chips

Instructions
 

  • Add warm water (abt 110 degrees) to large bowl (I use my Kitchen Aid mixer or Bosch). If you are making plain bread without the add-ons, increase the water to 2 3/4 cups.
  • Add yeast and sugar (or honey), stir to incorporate and let the mixture rest a few minutes to activate the yeast.
  • Add oil and part of the flour (probably about 3 cups) and then add the salt.Add the pineapple, chocolate chips, and Craisins
  • Add additional flour and mix with dough hook until dough pulls away from the side of the mixing bowl.
  • Add additional flour if needed (to compensate for the moisture in the pineapple) and beat for about 5-6 minutes. If you are kneading by hand, mix on a lightly floured surface until smooth and elastic, or until blisters begin to form on the surface of the bread.
  • Place in a lightly greased large bowl and cover with plastic wrap or a light kitchen towel and let rise until double in bulk (about 30 minutes).
  • Form into about 3 round loaves and place on cookie sheets that have been sprayed lightly with baking spray (or form into loaves and place in sprayed bread pans).
  • Let rise in a warm place (I use my oven heated to 110 degrees - no warmer) until double in bulk (about 10-15 minutes – it rises quite quickly so watch carefully).
  • Bake at 350 degrees for about 30 -35 minutes. The bread will double in size as it bakes. Make sure you don’t underbake or the finished product with be too moist.
  • Remove to a wire rack, brush with melted butter and let cool. The loaves can be stored at room temperature, wrapped in plastic or placed in a bread bag, for a couple days, or frozen for up to a month.