- 20
- 100 mins
- 130 mins
Ingredients
- 20 (10)
- 2 (.25 ounce) envelopes active dry yeast (1 pkg or 1 1/8 tsp))
- 1/2 cup warm water (110 degrees F/45 degrees C) (1/4 Cup)
- 3 eggs (2 Eggs)
- 1 cup pineapple juice (1/2 Cup)
- 1/2 cup water (1/4 Cup)
- 3/4 cup white sugar (1/4 Cup+2Tbsp)
- 1/2 teaspoon ground ginger (1/4 tsp)
- 1 teaspoon vanilla extract (1/2 tsp)
- 1/2 cup butter, melted (1/4 Cup)
- 6 cups all-purpose flour (3 Cups)
Preparation
Step 1
In a small bowl, dissolve yeast in 1/2 cup warm water. Let stand until creamy, about 10 minutes.
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.