No Knead Pineapple Rosemary Bread
Breads, Breakfast, Desserts, Fruit

Pineapple Rosemary Bread – Crazy Ingredient Challenge

Thanks to the Crazy Ingredient Challenge crew, I have found an amazing new flavor combination.

cic-pineapple rosemary

So many great ideas to make with these two ingredients. Be sure to scroll to the bottom to see what the other bloggers came up with this month.


I made this INCREDIBLE no-knead Pineapple Rosemary Bread.

No Knead Pineapple Rosemary Bread

I spied some dried pineapple at Winco when I was looking for dried mangos and I knew I wanted to use them for the recipe this month instead of fresh pineapple or even canned. And for the rosemary I had to go all the way out to my back yard and snip a few branches off of one of the two huge bushes I have.

The idea for this bread is based off of Betty Crocker’s Dried Fruit and Cinnamon Batter Bread (which also sounds good and I may try to make another time).

A batter bread is a yeast bread, that is mixed in a mixer (or by hand if you want an upper body workout) instead of kneading, and only needs one rising, instead of two like most yeast breads. The dough/batter is far to soft to knead by hand.

When I was fishing in the cabinet for the bread pans I had to move the tortilla bowl pans that I bought and have never used. Since the bread is brioche-like with butter and egg, why not make it brioche shaped? Yeah, the uni-taskers now have two functions.

bread before rising

bread ready for oven

The only other word of advice I have is to be sure to cut the pineapple into small pieces. Mine ended up in bigger chunks. Not a failure, but would have been better smaller. I picked off that big chunk in the picture above because I didn’t want it burning.

Pineapple Rosemary Bread

Prep time 1 hour, 10 minutes
Cook time 45 minutes
Total time 1 hour, 55 minutes
Meal type Bread, Breakfast, Dessert, Fruit, Kid Friendly
Website Betty Crocker
No Knead brioche-like bread loaded with candied pineapple and fresh rosemary topped with a sweet glaze with more pineapple and rosemary.

Ingredients

  • 2-3 tablespoons milk

bread

  • 1 1/4 cup very warm water (120-130 degrees F.)
  • 1/4 cup sugar
  • 2 1/4 teaspoons fast rising yeast (one packet)
  • 3 cups all purpose flour
  • 1 teaspoon salt
  • 1 tablespoon fresh rosemary (finely chopped)
  • 1/4 cup butter (melted)
  • 1 egg
  • 1 cup dried pineapple (chopped into 1/4 inch pieces)

glaze

  • 1/2 cup powdered sugar
  • 1 teaspoon fresh rosemary
  • 1/4 cup dried pineapple

Note

Prep time includes rising time before baking and cooling time after baking before glazing.

Directions

Grease the bottom and sides of a 9 x 5 inch loaf pan.
Add yeast and sugar to warm water and let it proof for a few minutes (become frothy - if it doesn't froth your yeast may be too old and your bread won't rise).
Combine 2 cups flour, salt and rosemary in a large bowl.
Add water/yeast mixture, butter and egg. Mix with an electric mixer on medium speed for 3 minutes, scrape bowl frequently.
Add pineapple chunks and remaining cup of flour to form a stiff dough.
Spread batter in pan and shape with floured hands. Cover with plastic wrap sprayed lightly with cooking spray and put in a warm place to rise until doubled, about 1 hour. I like to put mine in an unheated oven with the light on.
Preheat oven to 375 degrees F. Remove plastic wrap from bread. Bake 40-45 minutes, until bread sounds hollow when tapped.
Immediately remove bread from pan and let cool completely on a cooling rack.
In the small bowl of a food processor combine remaining rosemary and pineapple with a few pulses. Add powdered sugar and pulse again until it is mixed and the pieces of pineapple and rosemary are very fine. Add milk a tablespoon at a time until it reaches the desired consistency. Spread on the bread.
In the small bowl of a food processor combine remaining rosemary and pineapple with a few pulses. Add powdered sugar and pulse again until it is mixed and the pieces of pineapple and rosemary are very fine. Add milk a tablespoon at a time until it reaches the desired consistency. Spread on the bread.


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Until next time, happy eating.
~Audrey

10 thoughts on “Pineapple Rosemary Bread – Crazy Ingredient Challenge”

    1. I got lucky and it was cool the day I made it, and I made it early in the morning so I didn’t heat up the whole house.

      Wish I could send you some!

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