Hawaiian Sweet Bread Recipe

TOTAL TIME: Prep: 20 min. + rising Bake: 20 min. + cooling

MAKES: 36 servings (3 loaves)

Ingredients

7 to 7-1/2 cups all-purpose flour
3/4 cup mashed potato flakes
2/3 cup sugar
2 packages (1/4 ounce each) active dry yeast
1 teaspoon salt
1/2 teaspoon ground ginger
1 cup milk
1/2 cup water
1/2 cup butter, softened
1 cup pineapple juice
3 eggs
2 teaspoons vanilla extract



Directions

In a large 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°-130°.

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° 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. Yield: 3 loaves (12 wedges each).

Nutritional Facts

1 wedge equals 146 calories, 3 g fat (2 g saturated fat), 25 mg cholesterol, 103 mg sodium, 25 g carbohydrate, 1 g fiber, 4 g protein.

*Shortcuts* I heated the liquid mixture in the microwave, I also put the vanilla in the liquid mixture instead of mixing it into mixture as recipe states. Start off at 1 minute, then do additional 30-45 seconds until desired temp. I use a digital meat thermometer to make sure temp is accurate. After heating liquids, I mixed it up real good with a wire whisk. I then added 3 beaten eggs directly into the liquid instead of adding it to mixture as recipe states to do. I always use Quick Rise Yeast and let me tell you... this bread rose QUICK!