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Tropical Breakfast Bread
A perfect treat for breakfast or anytime.
35 to 45 minutes
2-3/4 cups all-purpose flour
1 (2-1/4 tsp.) envelope Fleischmann's® RapidRise Yeast
1/4 cup sugar
1 teaspoon salt
1 can (8 ounces) crushed pineapple, undrained
1/2 cup milk
2 tablespoons butter OR margarine
1/2 cup toasted coconut, divided
1/3 cup coarsely chopped macadamia nuts, divided
1 cup powdered sugar
1 to 2 tablespoons milk
Combine 1-1/2 cups flour, undissolved yeast, sugar and salt in large bowl. Heat pineapple, milk and butter to very warm (120° to 130°F). The mixture will look curdled. Pour into flour mixture; add egg. Beat for 30 seconds with electric mixer to combine. Increase speed to high and beat for 3 minutes.
Stir in remaining 1-1/4 cups flour until well mixed. Reserve 1 tablespoon coconut and macadamia nuts; add remaining coconut and nuts to dough. Mix well.
Spread in greased 9 x 5-inch loaf pan. Cover with plastic wrap that has been sprayed with cooking spray. Let rise in warm, draft free place 45 minutes or until doubled.
Bake at 375°F for 35 to 45 minutes or until done. Remove from pan and cool for 10 minutes. Combine powdered sugar and enough milk to desired consistency. Drizzle over bread and sprinkle with reserved coconut and macadamia nuts. Cool completely.