| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Hawaiian |
Breads |
1 |
Servings |
INGREDIENTS
| 4 |
|
4 1/2 c. all purpose flour |
| 2 |
pk |
Quick rise yeast |
| 1/3 |
c |
Non-fat dry milk solids |
| 1 |
ts |
Salt |
| 1/2 |
c |
Pineapple juice |
| 1/2 |
c |
Water |
| 1/3 |
c |
Shortening |
| 1/4 |
c |
Honey |
| 2 |
|
Eggs |
| 1 |
dr |
Yellow food coloring |
|
|
(optional) |
| 1 |
|
Egg, slightly beaten |
| 1 |
tb |
Water |
INSTRUCTIONS
In large mixer bowl, combine 2 1/4 cups flour, yeast, dry milk and salt;
mix well. In saucepan, heat pineapple juice, 1/2 cup water, shortening and
honey until warm (120-130 degrees); shortening does not need to melt. Add
to flour mixture. Add 2 eggs and food coloring. Blend at low speed until
moistened; beat 3 minutes at medium speed. By hand, gradually stir in
enough remaining flour to make a soft dough. Knead on floured surface
until smooth and elastic, about 5 minutes. Place in greased bowl, turning
to grease top. Cover; let rise in warm place about 15 minutes. Punch down
dough. On lightly floured surface, shape into a round loaf. Place in
greased 9" or 10" pie pan. Cover; let rise in warm place about 15 minutes.
Combine egg and 1 tablespoon water; brush loaf. Bake at 375 degrees for 35
to 40 minutes until golden brown. Remove from pan; cool.
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