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Hawaiian Sweet Bread
6 1/2 to 7 cups flour
3/4 cup mashed potato flakes
2/3 cup sugar
1 teaspoon salt
1/2 teaspoon ginger
2 teaspoon vanilla extract
2 pkg dry yeast
1 cup milk
1/2 cup water
1/2 cup butter/margarine
1 cup pineapple juice
3 eggs
Set pineapple juice out to warm up to room temperature. Grease
three 8 or 9 inch round cake pans. In large bowl, combine 3 cup
flour, mashed potato flakes, sugar, salt, ginger, vanilla and yeast.
In medium saucepan, heat milk, water, and margarine until very
warm, 120-130F. Add warm liquid, pineapple juice, and eggs to flour
mixture. Blend mixture at low speed until moistened; beat four
minutes at medium speed. By hand, stir in 3 cups flour to form
stiff dough. On floured surface, knead in 1/2 to 1 cup flour until
smooth and elastic, about 5 minutes. Place dough in greased bowl;
cover loosely with plastic wrap and cloth towel. Let rise in warm
place, 80-85 degree F, until doubled in size, about 1 to 1-1/2
hours. Punch down dough. Divide into three parts; form into round
balls and place in prepared pans. Cover pans; let rise in warm
place until doubled in size, about 1 hour. Heat oven to 375 degrees.
Bake 25-35 minutes or until loaves sound hollow when slightly
tapped. Remove from pans immediately.
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Sweetbread 08