|Note the difference in crumb when cutting completely cooled vs. still slightly warm. The two|
left slices are cooled and the right slice and top pic was still a bit warm, yielding a shaggy cut.
Pineapple Sour Cream Coffee Bread
makes 1 loaf
½ cup (4 oz) sour cream
2 large eggs
¾ cup (6 oz) orange juice
1 tsp orange zest
3½ cups (14 7/8 oz) unbleached all purpose flour
¼ cup (1¾ oz) sugar
1 tbsp instant yeast
1½ tsp salt
¼ cup (1 5/8 oz) potato flour
1 cup (4½ oz) diced dried pineapple
1 large egg beaten with 1 tbsp water for glaze (optional)
In a stand mixer or large bowl, combine all ingredients in order, except pineapple and egg wash. Mix until a dough comes together and then knead in the pineapple. Knead by hand or in a mixer until the dough is springy and smooth. It will be slightly sticky still.
Cover the dough and let rise until doubled, about 1-1½ hours.
Grease a 9x5" pan. (I used an 8x4" pan and the dough was a bit enthusiastic with that amount of yeast!) Deflate the dough, shape into a loaf and place into the pan. Cover with oiled plastic wrap or a damp towel and let rise until the dough has crested 1-1½" above the rim of the pan. About an hour.
After about 30 minutes, heat the oven to 350ºF.
When the loaf has finished rising, brush with the egg wash to glaze if desired. Score the top and bake for 45-50 minutes. The loaf may be tented to prevent overbrowning if necessary.
The loaf is finished when it is a deep golden brown and sounds hollow when thumped. Internal temperature should be about 190ºF. Remove to a wire rack for 15 minutes and then remove from pan to cool completely.
Be sure to check out the rest of our fruited bakes:
- Apricot Braided Breakfast Bread from Sneha's Recipe
- Cranberry Raisin Bread from A Day in the Life on the Farm
- Fennel and Golden Raisin Bread from Karen's Kitchen Stories
- Feta and Mixed Fruit Focaccia from Food Lust People Love
- Panettone from Culinary Cam
- Pineapple Sour Cream Coffee Bread from A Messy Kitchen
- Walnut Raisin Wool Roll Bread from Passion Kneaded
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient.
I think my husband would love this bread Kelly.ReplyDelete
I love the idea of using dried pineapple. I actually have some leftover along with some leftover sour cream! Your bread is gorgeous.ReplyDelete
I know you have made this with the original apricot ingredient and I love how that looks. I do have some candied dried kiwi to use up... Hmmm.Delete
Wow! The oven spring on that loaf is gorgeous!ReplyDelete
Lol, I think I will use the 9x5" pan next time, it was so springy!Delete
Prefect sweet bread to make breakfast sandwiches!ReplyDelete
We love pineapple and those little flecks of gold are magic!ReplyDelete