Hawaiian Sweet Bread Recipe

Ingredients

• 7 to 7-1/2 cups all-purpose flour
• 3/4 cup mashed potato flakes
• 2/3 cup sugar
• 2 packages (1/4 ounce each) active dry yeast
• 1 teaspoon salt
• 1/2 teaspoon ground ginger
• 1 cup milk
• 1/2 cup water
• 1/2 cup butter, softened
• 1 cup pineapple juice
• 3 eggs
• 2 teaspoons vanilla extract

Directions

• In a large bowl, combine 3 cups flour, potato flakes, sugar, yeast, salt and ginger. In a small saucepan, heat the milk, water,
• butter and pineapple juice to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Beat in vanilla. Stir in enough remaining flour to form a soft dough.
• Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/4 hours.
• Punch dough down. Turn onto a lightly floured surface; divide into thirds. Shape each into a ball. Place in three greased 9-in. round baking pans. Cover and let rise until doubled, about 45 minutes.
• Bake at 375° for 20-25 minutes or until golden brown. Cover loosely with foil if top browns too quickly. Remove from pans to wire racks to cool. Yield: 3 loaves (12 wedges each).

Hawaiian Sweet Bread published in Best of Country Breads , p92