Hawaiian Sweet Bread

 I have seen recipes for Hawaiian Sweet Bread before, and for sale in the grocery, but hadn’t tried it until this week.  This recipe is from the "The Taste of Home Baking Book ", and makes enough for gifts.  I made one loaf with an egg wash and a little coarse sugar on top – my son and grandson took it home with them - and the others plain.  Slightly sweet, it’s good plain or toasted, and freezes well.

Hawaiian Sweet Bread

  7 1/2   Cups  Flour, All-purpose

     3/4   Cup  Potato Flakes

     2/3   Cup  Sugar

  4          Teaspoons  Instant Yeast -- 2 packages

  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          Large  Eggs

  2          Teaspoons  Vanilla Extract

In a large mixer bowl, combine 3 cups flour, potato flakes, sugar, yeast, salt and ginger.  In a saucepan, heat the milk, water, butter and pineapple juice to 120°-130°.  Add to dry ingredients; beat just until moistened.  Beat in eggs until smooth.  Beat in vanilla.  Stir in enough remaining flour to form a soft dough.  Change to dough hook and knead 6 minutes or knead by hand 5-8 minutes.

Cover, let rest in warm place about 10 minutes.

Punch dough down.  Turn onto a lightly floured surface, divide into thirds, about 1 1/2 pounds each.  Shape each into a ball.  Place in three greased 9" round baking pans.  Press down into a 6-7" circle.  Cover, let rise until doubled, 20-25 minutes.

Bake at 375° for 25-30 minutes or until golden brown.  Cover loosely with foil if top browns too quickly.  Remove from pans to wire racks to cool.

  "Three 9" Round Pans"