HAWAIIAN PINEAPPLE BREAD RECIPES

Steps:

• 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 whole milk and continue to heat gently until mixture reaches 110°-115°.
  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, 8-10 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 thirds. Shape each into a ball. Place in 3 greased 9-in. round baking pans lined with parchment. Cover and let rise until doubled, about 45 minutes.
  Preheat oven to 350°. Bake until golden brown and internal temperature of loaves reaches 200°, 30-35 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.

Steps:

• In a small bowl beat your eggs.
• Add the pineapple juice, sugar, vanilla extract, and melted butter. Mix well.
• Put 3 cups of flour into a large bowl.
• Stir in your egg mixture until well combined.
• Sprinkle in the yeast packets, one at a time, mixing well.
• Add the remaining 3 cups of flour and mix well. If it becomes to difficult to stir with a wooden spoon, just use your hands! Make sure all of the flour is well incorporated.
• The dough should be tacky to the touch but not overly sticky. If it appears too wet, sprinkle in a bit of extra flour. Just a tablespoon or so at a time.
• Cover your bowl with a clean kitchen towel. Set it in a warm place to rise for 1 hour.
• Remove your dough from the bowl and knead in an additional 1/2 cup of flour. I kneaded mine 10 to 15 times, making sure the flour was well incorporated.
• Form the dough into rolls or loaf and place in buttered pans.
• Cover and place in a warm place to rise until the dough doubles in size. If making rolls, let rise for 1 hour. For loaves, let rise for 90 minutes.
• Bake at 350 degrees for 25 to 30 minutes or until golden brown.
• Brush tops with melted butter. Serve warm.