Ingredients
Ingredients, Shopping List amounts, and highlighted step quantities follow your servings. Keep temperatures, piece sizes, and cooking times as written; larger batches may need more pans. Check any flagged step against the ingredients.
Check off ingredients as you prep.
- 3/4 cup no-added-sugar pineapple juice, at room temperature
- 1 large egg, at room temperature
- 6 tablespoons unsalted butter, softened and cut into pieces
- 1/2 cup packed coconut sugar
- 1 teaspoon Salted Perfection FRENCH VANILLA as an optional upgrade, or 1 teaspoon kosher salt
- 3 cups (360 g) Polselli Classica 00 flour
- 2 teaspoons bread-machine yeast or instant yeast
- Neutral cooking oil, for lightly greasing the breadmaker pan if recommended by its manufacturer
Allergen check: Milk, Egg recognized in these ingredients. Check package labels and substitutions.
Step by step
- Check the breadmaker manual for its preferred ingredient order and lightly grease the pan only if the manufacturer recommends it. Add the pineapple juice, egg, and softened butter to the pan, followed by the coconut sugar.
- Cover the liquids completely with the Polselli Classica 00 flour. Add either the Salted Perfection FRENCH VANILLA or the kosher-salt alternative to one corner, then make a shallow well in the center of the flour and place the yeast in it, keeping the yeast away from the liquid and salt before mixing begins.
- Lock the pan into the machine. Select the 1.5-pound Sweet Bread cycle with a light crust; if there is no Sweet cycle, use the Basic/White cycle with a light crust. Do not use a rapid cycle—the generous sugar and butter need the full rise.
- Watch the dough during the first 8 to 10 minutes of kneading. It should gather into a soft, slightly tacky ball that clears most of the pan but still clings lightly at the bottom. If it looks like batter after several minutes, add Polselli Classica 00 flour 1 tablespoon at a time; if it is stiff or knocking against the pan, add pineapple juice 1 teaspoon at a time.
- Let the machine complete its kneading, rising, and baking cycle, generally 3 to 3 1/2 hours. The loaf is ready when the top is deeply browned, the center registers 190–195°F, and it does not look wet around the paddle opening.
- Remove the pan promptly and let it stand for 5 minutes. Turn out the loaf, remove the paddle carefully, and cool on a rack for at least 45 minutes so the sweet, delicate crumb can set. Slice it while the pineapple aroma is still hanging around the kitchen, and call the family in—DUNZO!
One for the books?
Keep this dinner in your cooking history.
How did it turn out?
Sign in to share how this recipe turned out.
A little more about this recipe
Timing
- Prep Time: 10 minutes
- Cook Time: 3 to 3 1/2 hours in the breadmaker
- Total Time: About 4 hours 25 minutes, including cooling
Yield & storage
Original yield
Storage
Cool completely before storing. Keep tightly wrapped at room temperature for up to 3 days, or freeze individual slices for up to 2 months. Thaw at room temperature or warm briefly before serving.
From Tony’s kitchen
A tender, deeply sweet pull-apart loaf with the sunset color of coconut sugar and a bright pineapple perfume. It reminds me of the soft celebration breads that disappear slice by slice while everybody is still lingering around the table. The breadmaker handles the kneading and rising, leaving you with one warm coastal loaf and very little fuss.
Nutrition • per serving
Ingredient notes
Ingredients & allergen check
Major-allergen signals: Milk, Egg
- No-added-sugar pineapple juice, at room temperature
- egg, at room temperature
- unsalted butter
- packed coconut sugar
- Salted Perfection FRENCH VANILLA as an optional upgrade, or kosher salt
- (360 g) Polselli Classica 00 flour
- bread-machine yeast or instant yeast
- Neutral cooking oil, for lightly greasing the breadmaker pan if recommended by its manufacturer
French Vanilla blend: Sea salt, Ground vanilla beans
Check every package label. Brands, substitutions, shared equipment, and cross-contact can change allergen exposure.
