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King's Hawaiian Sweet Bread, anything special?

christinepierce Apr 11, 2012 07:33 PM

I was at Fresh Market today and noticed that this "Kings Hawaiian Sweet Bread" is popping up everywhere... i saw it at grand central and at eli's in the city.... has anyone tried this "bread?" Is it brioche-like? or like challah? I think we've had french toast made with this bread before, but not sure. Is there something special about this bread?

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  1. Sra. Swanky RE: christinepierce Apr 11, 2012 08:12 PM

    It's just like challah - only sweeter. I like it. Makes really good bread pudding, and a gives a nice contrast in a savory sandwich.

    1 Reply
    1. re: Sra. Swanky
      christinepierce RE: Sra. Swanky Apr 17, 2012 01:51 PM

      Thanks SRA, I think I will pick some up next time. I bet it will go perfect with the tuna cranberry walnut apple salad I pick up from Ruffled Feathers

    2. l
      liza219 RE: christinepierce Apr 17, 2012 09:03 PM

      I like it as well. Target also sells it.

      1. f
        Fydeaux RE: christinepierce Apr 19, 2012 06:06 AM

        I first tried in in college in the 70s. It makes great French toast.

        1. Bob W RE: christinepierce Apr 19, 2012 06:41 AM

          It's the closest thing to Portuguese sweet bread you can get outside of RI and southeastern Mass. Those guys like Vasco Da Gama really got around. Not cheap but very good; as Fydeaux notes, great for french toast.

          They make it in little rolls too.

          2 Replies
          1. re: Bob W
            mamachef RE: Bob W Apr 19, 2012 06:06 PM

            Those little rolls are an absolute must at all family holiday dinners. What I love about them is how the sweetness of the bread contrasts with the creamy salty soft butter I slather on them. OMG I really really really love those things. They also make GREAT slider rolls.

            1. re: Bob W
              SWISSAIRE RE: Bob W Apr 20, 2012 09:05 PM

              Actually, it is Portuguese sweet bread.

              That was introduced in the Hawaiian Islands years ago by the Portuguese traders. It caught on just like Linguica sausage ( known there as " Portagee ) and now sold as " Hawaiian bread. "

            2. JungMann RE: christinepierce Apr 19, 2012 07:42 AM

              Are you seeing the large loaves of just the buns? When I lived in the Midwest, hollowed out loaves of Hawaiian bread filled with spinach dip were de rigeur for parties. The touch of sweetness in the bread lends itself really well to sweet/savory combinations.

              2 Replies
              1. re: JungMann
                mamachef RE: JungMann Apr 19, 2012 06:08 PM

                That does sound good, JungMann. You've answered a question of mine without even being asked - I've seen the loaves and wondered if they would work. I was fearful that the crumb was too soft, that it would break under the weight of the dip. I've always used a round loaf of sourdough, but I'll certainly try this now. : )

                1. re: mamachef
                  JungMann RE: mamachef Apr 19, 2012 08:00 PM

                  The bread will break if you actually try to dip. It's best to use a spoon to spread the creamy mixture onto the chunk of bread you reserve.

              2. b
                Big Bad Voodoo Lou RE: christinepierce Apr 19, 2012 08:06 AM

                My wife and I love it, especially the little dinner rolls. We use them as buns when I make buffalo "sliders" for a perfect blend of sweet and savory and a little gamey.

                1. Samalicious RE: christinepierce Apr 19, 2012 10:50 AM

                  One of the local grocery stores includes the King's rolls in their whole-chicken-and-a-side deal. Very good for a change but pretty sweet tasting.

                  1. c
                    cantkick RE: christinepierce Apr 19, 2012 04:10 PM

                    We used to get the sandwich size rolls all the time, but I haven't seen them for years. We do occasionally pick up the dinner rolls, but sometimes they don't last till dinner. :)

                    They do make great slider buns.

                    1. t
                      tardigrade RE: christinepierce Apr 19, 2012 07:02 PM

                      It's common on the West Coast, and I buy it frequently, but IMHO it's too soft for French toast or hollowing out for a dip - unless you're getting a different variety. It's a Hawaiian interpretation of a Portuguese sweet bread.

                      1. i
                        Isolda RE: christinepierce Apr 19, 2012 08:04 PM

                        I grew up with it in California and loved it, but today, I much prefer east coast challah. King's Hawaiian bread has a lot of chemicals that you don't find in a good challah or Portuguese sweet bread. You should try it, but if you're used to really good bread of that type, you'll wonder what the fuss is about.

                        1. alkapal RE: christinepierce Apr 20, 2012 12:43 AM

                          the sweetness is from pineapple. here is a clone recipe: http://www.cajuncookingrecipes.com/cl...

                          i love the rolls for bbq pulled pork, roast chicken salad, ham, roast beef, well….just about anything.

                          1. ipsedixit RE: christinepierce Apr 20, 2012 09:17 PM

                            I like to slightly toast it, and then serve it with ice cream.

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