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.
- 1/3 cup (80 ml) canned or pasteurized pineapple juice, room temperature
- 3 tbsp (45 ml) whole milk, room temperature
- 1 large egg, room temperature and lightly beaten
- 3 tbsp (42 g) unsalted butter, softened and divided
- 2 tbsp plus 1 tsp (30 g) granulated sugar
- 1/2 tsp (3 g) kosher salt
- 2 cups (250 g) Polselli Classica Type '00' Double Zero Extra Fine Flour
- 1 tsp vital wheat gluten
- 1 tsp bread-machine or instant yeast
- 1–2 tsp water, only if needed during kneading
- 1–2 tsp Polselli Classica Type '00' Double Zero Extra Fine Flour, only if needed during kneading
Allergen check: Milk, Egg, Wheat recognized in these ingredients. Check package labels and substitutions.
Step by step
- Fit the breadmaker pan with its kneading paddle. Add the pineapple juice, milk, beaten egg, and 2 tablespoons of the softened butter.
- Add the sugar and kosher salt. Cover the liquids evenly with the 2 cups of flour, then sprinkle the vital wheat gluten over the flour. Make a shallow well on top and place the yeast in it, keeping the yeast away from the liquid until the machine starts.
- Lock the pan into the breadmaker. Select the 1-pound loaf setting, Sweet Bread cycle if available—or Basic/White if it is not—and choose a light crust. Start the machine; the full cycle will usually run about 2 hours 45 minutes to 3 hours 15 minutes.
- Check the dough after 8–10 minutes of kneading. It should form a soft, slightly tacky ball that clears most of the pan walls. If it smears like batter, add the reserved flour 1 teaspoon at a time. If it looks stiff or crumbly, add the reserved water 1 teaspoon at a time. Let each addition mix for a full minute before judging again.
- When the baking cycle ends, confirm the center is at least 190°F (88°C). Remove the pan with oven mitts, turn out the loaf immediately, and carefully pull out the paddle if it stayed inside.
- Brush the hot loaf with the remaining 1 tablespoon softened butter. Cool on a rack for at least 45 minutes before slicing so the tender crumb sets instead of compressing under the knife. Slice thick and serve—DUNZO!
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A little more about this recipe
Timing
- Prep Time: 10 minutes
- Cook Time: About 3 hours in the breadmaker
- Total Time: 3 hours 55 minutes, including cooling
Yield & storage
Original yield
Storage
Cool completely before storing. Keep airtight at room temperature for up to 2 days, refrigerate for up to 5 days, or freeze sliced for up to 2 months. Toasting restores the soft, buttery character.
From Tony’s kitchen
A soft, golden island-style loaf with pineapple juice, butter, and just enough sugar to make it special without turning it into cake. The breadmaker handles the muscle work; you just load it right and check the dough once.
Nutrition • per serving
Ingredient notes
Ingredients & allergen check
Major-allergen signals: Milk, Egg, Wheat
- Canned or pasteurized pineapple juice, room temperature
- whole milk, room temperature
- egg, room temperature and lightly beaten
- (42 g) unsalted butter
- plus (30 g) granulated sugar
- (3 g) kosher salt
- (250 g) Polselli Classica Type '00' Double Zero Extra Fine Flour
- vital wheat gluten
- bread-machine or instant yeast
- water, only if needed during kneading
- Polselli Classica Type '00' Double Zero Extra Fine Flour, only if needed during kneading
Check every package label. Brands, substitutions, shared equipment, and cross-contact can change allergen exposure.
Made once according to recipe… delicious! Made a 2nd time adding 2 TBS honey, 1 TBS Truvia Sweet Complete Brown, and substituted Salted Perfection Coastal Gray salt for the kosher salt. Absolutely amazing! Great recipe!
Bob, love how you made this recipe your own with those sweet touches and Salted Perfection Coastal Gray salt—sounds like a winner! Keep baking and enjoying those delicious results.