Pineapple Bread

  • 6 c. flour
  • 3 eggs
  • 1 c. pineapple juice
  • 1 c. water
  • 3/4 c. sugar
  • 1/2 tsp ginger
  • 1 tsp vanilla
  • 2 pkg yeast
  • 1 stick butter
  • 3 greased round cake pans
  • stand mixer

Put three cups of flour in the bowl of the stand mixer with paddle attachment.

In a medium mixing bowl, whisk eggs, and then add the pineapple juice, water, sugar, ginger, vanilla, and melted butter.

Turn on stand mixer and slowly add in the egg mixture.  Combine thoroughly.

Add yeast and mix well.  Gradually add the remaining three cups of flour.  Switch to the dough hook if needed.

Cover bowl with cloth and allow to sit in a warm place for ONE HOUR.

Punch down the dough and remove from bowl.  Knead in 1/2 c. flour (knead about 10 times).  Divide into 3 equal parts and place in well-greased round cake pans.

Cover and allow to sit in warm place for ONE HOUR.  Begin preheating oven appropriately.

Bake at 350 F for 25-30 minutes.  If 3 cake pans don’t fit simultaneously, allow one pan to continue resting while the first 2 pans cook; don’t try to rearrange the oven racks.

Source: ?? It’s one I typed up and printed out a while back… :/

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