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Title: Hawaiian Sweet Bread
Categories: Breads
Servings: 1
6 1/2 to 7 c. flour, unbleached
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 or margarine
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 degrees. 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 degrees, 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 3 (8 or 9-inch) 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 degrees for 25-35
minutes or until loaves sound hollow when lightly tapped. Remove loaves
from pan immediately.
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