Prep 20 mins
Cook 30 mins
A yummy, rich, sweet bread. Great as french toast.
- 3 ounces butter
- 1⁄2 cup sugar
- 1 ounce fresh yeast
- 3⁄4 cup water
- 1⁄4 teaspoon ground ginger
- 3⁄4 teaspoon vanilla
- 2 eggs
- 3⁄4 cup pineapple juice
- 4 1⁄2 cups bread flour
- 1 1⁄2 teaspoons salt
- Using paddle attachment on mixer, cream butter and sugar.
- Add eggs one at a time until incorporated.
- Switch to dough hook, add remaining ingredients, mix 8-10 minutes until gluten develops Round, cover, ferment until dough doubles.
- Punch, round, place on parchment-paper lined sheet pan.
- Bake at 350°F (convection) or 400°F (conventional) for 20 minutes.
- Reduce temperature 25 degrees and bake until done.
My local firefighters and my family loved it. Soft with a slightly sweet flavor. Not quite like store bought, but close. The bread could have burned in the first 20 minutes. This bread cooked a whole lot faster than anticipated. I put it in two loaf pans to fit all the dough. I would lower the temp next time and adjust time.
Made these into 18 good size rolls. Family said they were better than the store bought. I didn't have pineappkle juice so after reading a pror review I subbed orange juice and you really couldn't taste that either.. just a nice sweetness. I did use almost 2 packs of dry yeast which produced a fluffy, soft roll.
Made this quite some time ago to use for french toast. I had tried it with 2 1/2 c. whole wheat pastry flour and 2 c. white flour. Turned out rather dry and the tops cracked open while baking. Looking forward to trying it again per the original ingredients. Will rate at that time.