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drained crushed pineapple packed in juice
pineapple juice , reserved from draining, add water if necessary
warm water, (110 degrees)
dry yeast (2 tablespoons)
flour *8 1/2 to -9 1/2 cups
drain pineapple thoroughly
in a saucepan, warm pineapple juice with the butter, salt and half cup of the sugar until butter melts. Cool to lukewarm
In a large bowl put warm water, yeast and 1 tsp sugar. Let sit until yeast starts to bubble or foam.
Stir in the cooled pineapple juice mixture, the drained pineapple and the eggs.
Add flour 2 cups at a time until a soft dough pulls away from the sides of the bowl.
Turn out onto a floured board or surface., knead with more flour if needed, until smooth and elastic. The dough will still be a bit sticky.
Grease a large bowl , place dough in bowl to rise, covered with a t towel, in a warm draft free place until double
Punch dough down and let rest 10 minutes.
Grease 3 bread loaf pans, divide dough equally.
roll out each into a rectangle, then roll up and place in loaf pan.
allow to double in draft free warm place.
place pans in 350 degree oven and bake 30 to 40 minutes. remove from pans and cool on wire rack.
May use an egg wash before baking, (beaten egg + water) brushed over the tops.
Makes a beautiful braided loaf dusted with poppy seeds.
Make into dinner rolls or,
Make into Hamburger buns to serve at BBQ's
Last Updated: Thu, Mar 22, 2012