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     Title: Hawaiian Sweet Bread
Categories: Breads
  Servings: 3 Loaves

  6 1/2    Unbleached flour; up to 7 c
    3/4 c  Mashed potato flakes
    2/3 c  Sugar
      1 ts Salt
    1/2 ts Ginger or mace
      2 ts Vanilla
      2    Env active dry yeast
      1 c  Milk
    1/2 c  Water
    1/2 c  Butter
      1 c  Pineapple juice at room
           - temperature
      3    Eggs
           Glaze (optional)

In a large bowl, combine 3 cups flour, mashed potato flakes, sugar,
salt, ginger or mace, vanilla, and yeast. In medium saucepan, heat
milk, water, and butter until very warm, 120 to 130°F. Add warm
mixture, pineapple juice, and eggs to flour mixture. Blend at low
speed of mixer until moistened. Beat 4 minutes at medium speed. By
hand, stir in 3 cups flour to form a stiff dough. On floured surface,
knead in 1/2 to 1 cup flour until smooth and elastic, 5 to 8 minutes.
Place dough in a greased bowl turning to grease top of dough. Cover
loosely with plastic wrap and cloth towel. Let rise in a warm place,
80 to 85°F, until light and doubled in size, 1 to 1-1/2 hours. Punch
dough down. Divide into 3 parts, form each into a round ball. Place
in three (8 or 9") round cake pans that have been well greased. Cover
and let rise in a warm place until light and doubled insize, about
1 hour. If desired, brush loaves with glaze made of lightly beaten
eggs. Also sprinkle with sugar, if desired. Bake at 375°F for 25 to
35 minutes or until loaves sound hollow when lightly tapped. Remove
loaves from pan immediately.

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