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Hawaiian Sweet Bread

The mother of a high school friend would make 13 of these lightly sweet loaves at a time! I make this bread year-round, but my family insists it's a "must" for the holidays.

36 ServingsPrep: 20 min. + rising Bake: 20 min. + cooling

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.

2 of 2

Hawaiian Sweet Bread (continued)

Directions (continued)

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).

Nutrition Facts: 1 wedge equals 146 calories, 3 g fat (2 g saturated fat), 25 mg cholesterol, 103 mg sodium, 25 g carbohydrate, 1 g fiber, 4 g protein.