Prep 2 hrs
Cook 25 mins
I have always liked hawaiian sweet bread and I came across this recipe not to long ago and found that it tasted just like the store bought bread.
- 6 cups plain flour
- 3 eggs
- 1 cup pineapple juice
- 1 cup water
- 3⁄4 cup sugar
- 1⁄2 teaspoon ginger
- 1 teaspoon vanilla
- 2 (1/4 ounce) packages yeast
- 1⁄2 cup margarine
- Beat eggs; add pineapple juice, water, sugar, ginger, vanilla and melted margarine.
- Put 3 cups flour in a large mixing bowl.
- Add egg mixture and stir until well mixed.
- Sprinkle in yeast, 1 package at a time, mixing well.
- Gradually add other 3 cups flour. Batter will be hard to mix with spoon. You may have to use your hand. Make sure it's mixed well.
- Leave batter in bowl and cover with cloth and place in warm place. Let rise 1 hour.
- Remove from bowl and knead in 1/2 cup flour. Knead about 10 times. Divide into 3 equal parts and place in well greased round cake pans.
- Cover and place in warm place and let rise about 1 hour.
- Bake at 350degrees 25 to 30 minutes.
I halved the recipe and made eight 3.7" x 2.4" little loaves topped with coarse raw sugar. I used two eggs, 1 cup pineapple juice (no water) and about 3 1/2 cups bread flour. Although the inside crumb is airy with holes, it is very soft and tender, but without any distinct pineapple taste. Made for my Preemie Adoption Fall PAC 2011.