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Hawaiian Sweet Bread

Updated June 14, 2018

Ingredients

  • 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 teaspoons vanilla extract
  • 2 pkg dry yeast
  • 1 cup milk
  • 1/2 cup water
  • 1/2 cup butter/margarine
  • 1 cup pineapple juice
  • 3 eggs

Instructions

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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