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     Title: Hawaiian Honey Bread
Categories: Breads
  Servings: 1 Loaf

      4 c  All purpose flour; up to 4-1/2 c
      2 pk Quick rise yeast
    1/3 c  Non-fat dry milk solids
      1 ts Salt
    1/2 c  Pineapple juice
    1/2 c  Water
    1/3 c  Shortening
    1/4 c  Honey
      2    Eggs
      1 dr Yellow food coloring
           - (optional)
      1    Egg; slightly beaten
      1 tb Water

In large mixer bowl, combine 2-1/4 cups flour, yeast, dry milk, and
salt; mix well. In saucepan, heat pineapple juice, 1/2 cup water,
shortening, and honey until warm (120 to 130°F); shortening does not
need to melt. Add to flour mixture. Add 2 eggs and food coloring.
Blend at low speed until moistened; beat 3 minutes at medium speed.
By hand, gradually stir in enough remaining flour to make a soft
dough. Knead on floured surface until smooth and elastic, about
5 minutes. Place in greased bowl, turning to grease top. Cover; let
rise in warm place about 15 minutes. Punch down dough. On lightly
floured surface, shape into a round loaf. Place in greased 9" or 10"
pie pan. Cover; let rise in warm place about 15 minutes. Combine egg
and 1 tb water; brush loaf. Bake at 375°F for 35 to 40 minutes until
golden brown. Remove from pan; cool.

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