Hawaiian Bread

Prep Time:
20 mins

Cook Time:
30 mins

Additional Time:
1 hr 45 mins

Total Time:
2 hrs 35 mins

Servings:
20

Yield:
3 round loaves

Ingredients

Directions

Pour warm water into a bowl; add yeast and let stand until it begins to form a creamy foam, about 10 minutes.

Beat yeast mixture, pineapple juice, sugar, eggs, melted butter, 1/2 cup water, vanilla, and ginger together in a large bowl. Stir in 1/2 of the flour until no dry spots remain. Stir in remaining flour, 1/2 cup at a time, mixing well after each addition to form a stiff dough.

Place dough in a large, lightly-oiled bowl and turn to coat. Cover with a towel and let rise in a warm place until doubled in volume, about 1 hour. Meanwhile, lightly grease three round cake pans; set aside.

Deflate dough and turn it out onto a well floured surface. Divide dough into three equal pieces and form into round loaves. Place the loaves in the prepared cake pans; cover with a towel and let rise in a warm place until doubled in volume, about 40 minutes. Meanwhile, preheat the oven to 350 degrees F (175 degrees C).

Bake loaves in the preheated oven until top is golden brown, and the bottom of a loaf sounds hollow when tapped, about 25 to 30 minutes.

Nutrition Facts (per serving)