Hawaiian bread

By jlwoodruff

Ingredients

• 2 (.25 ounce) envelopes active dry yeast
• 1/2 cup warm water (110 degrees F/45 degrees C)
• 3 eggs
• 1 cup pineapple juice
• 1/2 cup water
• 3/4 cup white sugar
• 1/2 teaspoon ground ginger
• 1 teaspoon vanilla extract
• 1/2 cup butter, melted
• 6 cups all-purpose flour

Details

Servings 1
Adapted from crystalrayneauthor.wordpress.com

Preparation

Step 1

In a small bowl, dissolve yeast in 1/2 cup warm water. Let stand until creamy, about 10 minutes. Now I know this sounds very strange but you’re going to have to just trust me on this one. In a large bowl, beat together the yeast mixture, eggs, pineapple juice, 1/2 cup water, sugar, ginger, vanilla, and melted butter. Gradually stir in flour until a stiff batter is formed. Cover with a damp cloth and let rise in a warm place for 1 hour.

Deflate the dough and turn it out onto a well floured surface. Divide the dough into three equal pieces and form into round loaves. Place the loaves into three lightly greased round cake pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C). Bake in preheated oven for 25 to 30 minutes, or until bottom of a loaf sounds hollow when tapped.