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Ingredients
| all-purpose flour (unsifted): 7 cups |
| potato flakes (instant mashed potatoes): 3/4 cup |
| granulated sugar: 2/3 cup |
| active dry yeast: 2 .25oz packages |
| salt: 1 tsp |
| ground ginger: 1/2 tsp |
| 2% milk: 1 cup |
| water: 1/2 cup |
| salted butter: 1/2 cup (softened) |
| pineapple juice: 1 cup |
| eggs: 3 |
| vanilla extract: 2 tsp |
Hawaiian Sweet Bread
Credit: AllRecipes
User rating:
"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."
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Prep Time
20 min -
Cook Time
20 min -
Servings
36 serving(s)
Tags
Directions
- In a large mixing 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 degrees F-130 degrees F. 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.
- 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 degrees F 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.