More About This Recipe
I’ve always been one for tradition (cue the “Fiddler on the Roof” soundtrack!).
Ever since I was little, even the slightest tweak or change to a holiday/event/meal puts me in a fit of rage.
OK, that’s an exaggeration. But the point is, I really like tradition and habit. Especially when it comes to food.
How does this tie into Hawaiian Sweet Bread, you ask? Well, I’ll tell you. Every holiday since the dawn of time since I can remember, my family sets out homemade spinach dip served in a store-bought Hawaiian sweet bread bowl as an appetizer.
It’s the most retro-ly awesome and delicious thing you could possibly imagine eating, and me and my siblings always demolish it alongside our equally traditional servings of deviled eggs and cheese and crackers. So when I decided to buck the trend and make a homemade version of Hawaiian sweet bread this past Thanksgiving, a gasp heard ‘round the world rang out among my family members.
But then, it was silent, while they all devoured the bread in less than half an hour.
I’m telling you, this bread is that good. So good, in fact, that I plan to create a new tradition of making this sweet bread all year round – not just on holidays (wait, did you hear that gasp?).
What makes this bread extra awesome is that it’s made with mashed potatoes, which means it rises extremely well, and most of that rising actually occurs in the oven. Case in point: When I put the bread in the oven to bake, it looked like a typical free-form loaf, but when I took it out, it had transformed into that signature glossy, puffed dome. And the taste? Well, let’s just put it this way – you don’t even need the spinach dip on the side to enjoy it.
Though if you’re all for tradition, it’s still highly recommended.
Stephanie (aka Girl Versus Dough) joined Tablespoon to share her adventures in the kitchen. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!