hawaiian sweet bread

How To Make hawaiian sweet bread

• Step 1
  Grease bottom and sides of 3 round (8- or 9-inch) cake pans.
• Step 2
  In a large mixing bowl, combine 3 cups flour, potato flakes, sugar, salt, ginger (or mace), vanilla and yeast; set aside.
• Step 3
  In a medium saucepan, heat the milk, water and butter until very warm, 120-130°F.
• Step 4
  Add the warm milk mixture, pineapple juice and eggs to the flour mixture. Beat at low speed of electric mixer just until moistened. Increase speed to medium, and beat at medium speed for 4 minutes. By hand, stir in the flour mixture to form a stiff dough.
• Step 5
  Transfer dough to lightly floured flat surface, and knead in 1/2 to 1 cup more flour until dough is smooth and elastic, about 5 to 7 minutes. Place dough in lightly greased bowl, turning to grease top of dough. Cover loosely with plastic wrap and cover with a clean cloth. Set aside in warm (about 80-85°) place until doubled in size, about 1 to 1 1/2 hours.
• Step 6
  After doubled in size, punch down dough. Divide dough into 3 parts. Form each dough portion into a round ball. Place dough balls in cake pans, cover and set aside for about 1 hour or until doubled in size.
• Step 7
  Preheat oven to 375℉ (190℃).
• Step 8
  For the optional glaze, whisk the eggs and water together, and brush tops of loaves with the egg wash, then sprinkle sugar on top (if desired).
• Step 9
  Bake loaves for 25 to 35 minutes, or until the loaves sound hollow when lightly tapped with a knuckle. Remove cake pans from oven, and remove loaves from pans immediately. When cool enough to handle, cut one loaf into 12 wedges and serve immediately.
• Step 10
  Remaining two loaves can be cooled completely, wrapped in foil, then double-wrapped in plastic wrap, and placed in freezer to be thawed and served later.
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