Hawaiian Bread - cooking recipe

Ingredients

6 to 7 c. all-purpose flour
2 pkg. dry yeast
1 Tbsp. salt
2 Tbsp. sugar
1/2 c. nonfat dry milk
1 1/2 c. warm water (105~ to 115~)
1 stick butter (room temperature)
1 1/2 c. coconut flakes
1 1/2 c. Macadamia nuts, hazelnuts or pecans, coarsely ground
4 eggs (room temperature)

Preparation

In large bowl, combine 2 cups flour, yeast, salt, sugar, dry milk and 1 1/2 cups water to make thick batter.
Drop in eggs, one at a time; blend.
Work in 2 more cups flour.
Break butter into several pieces; drop into mixture.
Blend with 25 strong strokes with wooden spoon.
Work in coconut and nuts.
Add remaining flour, 1/2 cup at a time, to form a shaggy mass.
Sprinkle board with flour; turn out dough.
With rhythm of push, turn and fold, knead dough for about 7 minutes.
Return dough to bowl, cover with plastic wrap and leave at room temperature until double in size, about 1 hour.