MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Hawaiian Bread
 Categories: Breads, Fruits, Herbs, Potatoes
      Yield: 3 Loaves

    1/2 oz Active dry yeast (2 env)
    1/2 c  Water; warm (115°F/46°C)
    1/2 c  Butter; softened
      1 c  Pineapple juice
      1 c  Milk
      8 c  A-P flour; divided
    3/4 c  Mashed potato flakes
    2/3 c  Sugar
      1 ts Salt
    1/2 ts Ground ginger
      3 lg Eggs; room temperature,
           - lightly beaten
      2 ts Vanilla extract

  In a small bowl, dissolve yeast in warm water; let stand until
  bubbles form on surface, 5 minutes. Meanwhile, in a small saucepan,
  heat butter until melted. Add pineapple juice and milk and continue
  to heat gently until mixture reaches 110 to 115°F.

  In a large bowl, combine 3 cups flour, potato flakes, sugar, salt,
  and ginger. Add yeast and butter mixtures 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; dough will be
  sticky.

  Turn dough onto a floured surface; with floured hands, knead until
  smooth and elastic, 8 to 10 minutes, adding more flour to surface
  and hands as needed. 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
  3rds. Shape each into a ball. Place in three greased 9" round
  baking pans lined with parchment. Cover and let rise until doubled,
  about 45 minutes.

  Set oven @ 350°F/175°C.

  Bake until golden brown and internal temperature of loaves reaches
  200°F/93°C, 30 to 35 minutes, covering loosely with foil during the
  last 10 minutes of baking if needed to prevent tops from
  overbrowning. Remove from pans to wire racks to cool.

  Recipe by Ruthie Banks, Prescott, Arizona

  Recipe FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

MMMMM