Also known as Hawaiian bread, this eggy sweet loaf is unreal.  It is so soft.  So airy.  So light with a delicate crust.  It is the perfect accompaniment to ham and makes a crazy good french toast.  It only takes one day, so give it a go!

Stir 1/2 cup of unbleached bread flour with 1 tablespoon sugar, 2 1/4 teaspoons of instant yeast and 1/2 cup of water to make the sponge.  Once you mix it smooth let it sit for 60-90 minutes covered in plastic wrap or a towel until it seems as though it will collapse.

To make the dough combine 6 tablespoons sugar, 1 teaspoon of salt, 1/4 of powdered milk (I will be honest… I used regular milk because that is what I had on hand… but he insists the powdered milk is the biggest factor in this being fantastic.  So try it!  I purchased some today and plan on updating this with a comparison over the weekend), 4 tablespoons softened butter until smooth.  Add in 2 eggs, and one teaspoon of the following extracts: lemon, orange, and vanilla.  Or…. if you don’t have these on hand 2 of vanilla alone will still be yummy.  Finally add the sponge, 3 cups of bread flour and about 6 tablespoons of water (adjusting as needed).

Knead for about 15 minutes until it passes the window pane test.

Ferment for about 2 hours in a coated oiled bowl covered with a towel.

Divide into two equal pieces and form a tight ball of dough following these instructions.  Oil two nine-inch pie pans and place the balls in them.  Cover and let proof for about 3 more hours until doubled in size.

Brush with an egg and one tablespoon of water that has been mixed until frothy and bake in a preheated oven of 350 for about an hour (or until it is 190 F at the center).  The color will be very dark on the outside.

Don’t be tempted to cut into the loaf for at least one hour.  Please.  This is important!  

This squishy loaf is sure to please.