Delicious Sweet Hawaiian Taro Bread

Start by peeling and boiling the taro root until it is soft and mashable. This process might take around 20 minutes. Let it cool and then mash it until you have one cup. A handy tip is to have a little extra taro on hand, as the exact amount might vary based on the size of the taro root.

In a large bowl, combine the flour, yeast, sugar, and salt. Stir until everything is well mixed.

In another bowl, combine the warm milk, butter, and beaten egg. Make sure the milk is not too hot as it might kill the yeast. The milk should be around 110°F, which would feel just warmer than lukewarm.

Add the wet ingredients and the mashed taro to the flour mixture. Stir until the mixture comes together and forms a dough.

Transfer the dough to a floured surface and knead it for 5-7 minutes. The dough should be soft, but not sticky. If it's too sticky, feel free to add up to 1/4 cup more flour as needed.

Place the dough in a greased bowl, cover it with a kitchen towel, and allow it to rise in a warm place for around 1 hour or until it has doubled in size.

Preheat your oven to 350°F (180°C). Punch down the dough and reshape it into a loaf shape, then place it into a greased loaf pan.

Bake the taro bread for 30-35 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean. It's always good to check a little earlier, as ovens can differ.

Allow the bread to cool before serving. Enjoy!