Hawaiian Bread 2
|Categories:||Sweet Breads, Quick & Easy|
|Collections:||Thanksgiving Table, Member's Choice, Favorite Breads|
|2||.25 ounce, envelopes active dry yeast|
|1/2 c||warm water (110 degrees f/45 degrees c)|
|1 c||pineapple juice|
|3/4 c||white sugar|
|1/2 tsp||ground ginger|
|1 tsp||vanilla extract|
|1/2 c||butter, melted|
|6-7 c||all-purpose flour or bread flour|
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DirectionsIn small bowl dissolve yeast in 1/2 cup warm water. Let stand until creamy, about 10 minutes.In a large bowl, beat the yeast mixture, eggs, pineapple juice, 1/2 cup water, sugar ginger, vanilla, and melted butter. Gradually stir in flour until a stiff batter is formed. Cover with a damp cloth and let rise in a warm place for 1 hour.Deflate the dough and turn it onto a well floured surface. Divide into 3 equal pieces and divide into 8 balls. You should end up with 3 pans of buns.Grease and flour 3 cake pans. cover and let rise again till doubled about 40 minutes. Meanwhile, preheat oven to 350F.Bake in preheated oven for 25-30 minutes, or till bottom are browned. Remove from oven and either spray with cooking spray or butter tops.