Pineapple Bread
How to use up all the leftovers of pineapple filling for pineapple tart biscuits. Happy treat for teatime with hot tea!
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Ingredients
| 1 1/2 cup | all purpose flour |
| 11 gram | instant yeast |
| 1/4 teaspoon | salt |
| 1/2 cup | white sugar |
| 1/2 cup | skim milk |
| 1 teaspoon | vanilla extract |
| 2 nos | egg |
| 1/3 cup | lukewarm water |
| 1/2 cup | pineapple fillings |
Instructions
- 1
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Stir in instant yeast into lukewarm water with 1 tablespoon sugar.Set aside.
- 2
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In a large bowl, combine all purpose flour, salt, remaining sugar, vanilla extract.
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- 3
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Beat eggs in separate bowl until foamy.
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- 4
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Combine flour mixture, beaten eggs and instant yeast.
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- 5
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Sprinkle skim milk by using tablespoon little by little and slowly knead until forming a dough.
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- 6
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Set aside in a bowl covered with damp cloth for about 1 hour for it to double its size.
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- 7
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After the dough has risen, form a little ball of dough and insert the pineapple filling using hand.
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- 8
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Place in baking tray.
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- 9
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Cook in preheated oven at 175 C for 20 minutes until the crust turns brown.
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