A delightful twist on the classic Hawaiian bread, enhanced with a touch of honey and a golden crust.
Combine 2 cups of flour, sugar, salt, and yeast in a large bowl.
Ensure the yeast is fresh for the best rise.
Add warm water, milk, butter, honey, and 2 eggs to the dry mixture. Stir until combined.
Warm liquids help activate the yeast, but avoid overheating to prevent killing it.
Gradually add the remaining flour, mixing until a soft dough forms.
The dough should be slightly sticky but manageable.
Knead the dough on a floured surface until smooth and elastic, about 10 minutes.
Kneading develops gluten, giving the bread its structure.
Place the dough in a greased bowl, cover, and let it rise in a warm place until doubled in size, about 1 hour.
Covering the bowl with a damp cloth prevents the dough from drying out.
Punch down the dough, shape it into a ball, and place it on a greased baking sheet. Cover and let it rise until doubled, about 30 minutes.
Shaping the dough evenly ensures uniform baking.
Preheat the oven to 350°F (175°C). Beat the remaining egg and brush it over the risen dough.
The egg wash gives the bread a shiny, golden crust.
Bake the bread for 30 minutes or until golden brown. Cool on a wire rack before slicing.
Cooling the bread prevents it from becoming gummy when sliced.
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