Recipe by Vino Girl
From Cooking Light (March 2005)
Top Review by Montana Heart Song
I made the recipe twice. Had to add 2 1/2 c. flour.I used the 2 eggs instead of substitute. It was not a batter and not a dough before the addition of flour, I live at 4,500 ft so I do have to add some. The 2nd time I made it I cut down to 1 egg, but it still needed bulk so I added 1 1/2 cups toasted coconut, 1 tsp vanilla and 1 cu flour. Spray pam on the top of dough or it will stick especially in the 8inch pans. Taste and texture was great when it cooled.It did raise ok, doubling with the additions.Without them the (batter) will be running and sticky. I am giving it a four based on the corrections and the taste and texture.
- 1 (6 ounce) can pineapple juice
- 2 1⁄4 teaspoons dry yeast (1 package)
- 3 cups flour, divided
- 1⁄2 cup 2% low-fat milk (warmed to 100-110F)
- 2 eggs or 1⁄2 cup egg substitute
- 1⁄3 cup sugar
- 1⁄4 cup butter, melted
- 1⁄2 teaspoon salt
- cooking spray
- 2 tablespoons flour
Directions See How It's Made
- Microwave pineapple juice in a bowl at high 45 seconds or until 100° to 110°.
- Dissolve yeast in warm pineapple juice; let stand 5 minutes.
- Place yeast mixture in the bowl of a stand-up mixer fitted with a paddle attachment.
- Add 1 cup flour to yeast mixture; beat until combined.
- Add warm milk, eggs, sugar, butter, and salt, beating to combine.
- Add 2 cups flour, 1/2 cup at a time, until combined (dough will be very soft and sticky). Beat at medium-low speed 2 minutes.
- Lightly coat sides of bowl with cooking spray and cover with a damp towel.
- Let dough rise in a warm draft-free place for 1 hour or until doubled in size.
- Preheat oven to 350°F.
- Coat 2 (8-inch) round pans with cooking spray; dust each pan with 1 tablespoon flour.
- Divide dough evenly between prepared pans.
- Cover and let rise in a warm draft-free place for 45 minutes or until doubled in size.
- Bake at 350° for 30 minutes or until golden brown.