By Request

By Catherine Kekoa Enomoto

Wednesday, January 28, 1998

"Electric Bread, Second Edition"
Luscious luau bread baked in an electric breadmaker
is a push-button easy treat.

---

There’s no need to labor
over tropical loaves

DENNIS Kido of Kailua said his 77-year-old mother has a loaf affair with her bread machine, an electronic marvel that mixes, kneads and bakes bread at the touch of a button.

"She now is enjoying her bread-making machine because of its good results with hardly any effort required on her part. Could you please send her some Hawaii-tried recipes that she could use with her new bread-making machine," he asked, "any of our Hawaii fruit-derived breads?"

The recently published "Electric Bread, Second Edition" cookbook by Suzan Nightingale (Innovative Cooking Enterprises, 1997, $29.95) features a tropical loaf laced with coconut, macadamia nuts and pineapple. The author says the luscious luau loaf "makes toast a celestial experience."

Luscious luau bread

From "Electric Bread, Second Edition,"
Innovative Cooking Enterprises, 1997, $29.95

Regular loaf:
1/2 cup water
2 tablespoons carrots
1/2 cup pineapple, drained well
2 cups white bread flour
1 teaspoon dry milk
1 teaspoon salt
1-1/2 tablespoons brown sugar
1/4 cup coconut
1/3 cup unsalted macadamia nuts, quartered or coarsely chopped
Pinch cinnamon
1 teaspoon fast-rise yeast
2 teaspoons active-dry yeast

Large loaf:
3/4 cup water
3 tablespoons carrots
2/3 cup pineapple, drained well
2-3/4 cups white bread flour
2 teaspoons dry milk
1-1/2 teaspoons salt
2 tablespoons brown sugar
1/3 cup coconut
1/2 cup unsalted, coarsely chopped macadamia nuts
Pinch cinnamon
1-1/2 teaspoons fast-rise yeast
2 teaspoons active-dry yeast

Extra large loaf:
1 cup water
1/4 cup carrots
3/4 cup pineapple, drained well
3-1/2 cups white bread flour
1 tablespoon dry milk
2 teaspoons salt
2 tablespoons brown sugar
1/2 cup coconut
1/2 cup unsalted, coarsely chopped macadamia nuts
1/8 teaspoon cinnamon
1-1/2 teaspoons fast-rise yeast
2 teaspoons active-dry yeast

Place ingredients in bread machine in the order listed. Proceed, following bread machine manufacturer's instructions.

This is a high-rising bread, perfect for the rapid cycle. Bake it on the white, sweet or rapid-bake cycles.

The San Francisco Chronicle outlines the following steps for general bread-making using a machine:

Take the bread pan out of the machine.

Read the recipe and assemble ingredients.

Measure water and place it in the pan.

Add butter.

Add flour, sugar, salt and powdered milk.

Smooth top so no water shows through; make an indentation in the center of the flour. Add yeast.

Make sure machine is set for bread types and preferred crust color.

Place pan in machine. Push "on" button (or program it for a delay of as much as 13 hours and then push "on.")

When the beeper signals completion, remove pan and turn loaf onto a rack to cool.

Approximate nutritional analysis per 2-ounce slice (one-twelfth of large loaf): 188 calories, 17 grams fat, 1 milligram cholesterol, 280 milligrams sodium.*