Tuesday, May 10, 2011

Hawaiian Sweet Bread

I got this recipe from my Taste of Home cookbook. I love it. The bread is just slightly sweet. I like to use it instead of rolls for dinner, for sandwiches, I even used it as the crust for a Hawaiian pizza. Also the recipe makes enough for three loaves. I ended up freezing two of the loaves to use later. I just put them in into Ziploc freezer bags after the first rise and then thawed them and let them rise again before baking them. It worked great.

Hawaiian Sweet Bread

7 to 7 1/2 cups all purpose flour
3/4 cup mashed potato flakes
2/3 cup sugar
2 packages active dry yeast (1/4 oz each)
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

1. In a large mixing bowl, combine 3 cups flour with the next five ingredients. In a small saucepan, heat milk, water, butter and juice to 120-130 degrees. 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.

2. 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; let rise in a warm place until doubled, about 1 1/4 hours.

3. 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; let rise until doubled, about 45 minutes.

4. Bake at 375 degrees 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).