Hawaiian Bread Recipe by Ashia Aubourg from Taste of Home

Ingredients

• 2 packages (1/4 ounce each) of active dry yeast
• 1/2 cup warm water (110° to 115°)
• 1/2 cup butter, softened
• 1 cup pineapple juice
• 1 cup 2% milk
• 7-1/2 to 8 cups all-purpose flour, divided
• 3/4 cup mashed potato flakes
• 2/3 cup sugar
• 1 teaspoon salt
• 1/2 teaspoon ground ginger
• 3 large eggs, room temperature, lightly beaten
• 2 teaspoons vanilla extract

Directions

1. In a small bowl, dissolve yeast in warm water; let stand until bubbles form on the surface, 5 minutes. Meanwhile, in a small saucepan, heat butter until melted. Add pineapple juice and milk and continue to heat gently until mixture reaches 110°-115°.
2. Combine 3 cups flour, potato flakes, sugar, salt, and ginger in a large bowl. Add yeast and butter mixtures to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Beat in vanilla. Stir in enough remaining flour to form a soft dough; it will be sticky.
3. Turn dough onto a floured surface; with floured hands, knead until smooth and elastic, 8-10 minutes, adding more flour to the surface and hands as needed. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/4 hours.
4. Punch the dough down. Turn onto a lightly floured surface; divide into thirds. Shape each into a ball. Place in 3 greased 9-in. round baking pans lined with parchment. Cover and let rise until doubled, about 45 minutes.
5. Preheat the oven to 350°. Bake until golden brown and the internal temperature of the loaves reaches 200°, 30-35 minutes. If needed, cover loosely with foil during the last 10 minutes of baking to prevent the tops from overbrowning. Remove from pans to wire racks to cool.