Hawaiian Sweet Bread

Okay, here is the sweet bread recipe. Yumm!

7 to 7 1/2 cups all-purpose flour

3/4 cup mashed potato flakes

2/3 cup sugar

2 pkg active dry yeast (I used 1 heaping tbsp)

1 tsp salt

1/2 tsp ground ginger

1 cup milk

1/2 cup water

1 cup pineapple juice

3 eggs

2 tsp vanilla extract

In a large mixing bow, combine 3 cups flour with the next five ingredients. In a small saucepan, heat milk, water, butter and juice to 120-130. (I just stick my finger in and if it feels warm it's done, if it is hot I let it sit a bit) Add to dry ingredients, beat until just moistened. Add eggs, beat until smooth. Beat in vanilla. Stif 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 liglty floured surface, divide into thirds. Shape each into a ball. Place in 3 grease 9 inch round baking pans. Cover, let rise until doubles, about 45 minutes.

Bake at 375 for 20-25 minuites or until golden brown. Cover loosely with foil if top browns too quickly. Remove from pans to wire tacks to cool. Cut into wedges to serve.

Each 1/3 of dough makes 12 rolls. You could also take the 1/3 of dough and place in a regular loaf pan, and once it rises, cut 3 slashes in the top. It looks neat! I also brushed with butter after they came out of the oven.

Be sure to follow the directions though. I accidently put all the flour in with the potato flakes and then ended up making a double batch.

That's a lot of sweet bread!