| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Hawaiian |
Breads |
1 |
Servings |
INGREDIENTS
| 2 |
|
(1/4 oz.) pkgs. active dry |
|
|
Yeast (2 |
|
|
TB ) |
| 1 1/2 |
c |
Warm pineapple juice (110 |
|
|
Degrees) |
| 1/2 |
c |
Sugar |
| 1 |
c |
Mashed cooked potatoes |
| 2 |
|
Eggs, room temperature |
| 1/4 |
c |
Butter, melted |
| 1 |
ts |
Salt |
| 1 |
ts |
Vanilla extract |
| 1/4 |
ts |
Ground ginger 5 c. all purpose or bread |
|
|
Flour |
| 1 |
tb |
Butter, melted |
INSTRUCTIONS
In large bowl of electric mixer, stir yeast into pineapple juice until
dissolved. Let stand until foamy, 5 to 10 minutes. Add sugar, potatoes,
eggs, 1/4 cup butter, salt, vanilla, ginger and 2 to 2 1/2 cups flour. Beat
at medium speed with electric mixer 4 minutes or, beat 400 vigorous strokes
by hand. Stir in enough remaining flour to make a stiff batter. Cover with
a slightly damp towel. Let rise in a warm place, free from drafts, until
doubled in bulk, about 1 hour. Grease 2 (9"x5") loaf pans or 2 (2 quart)
casseroles; set aside. Stir down batter. Turn into prepared pans. Butter
your fingers and 2 (12") squares of waxed paper. Smooth batter with your
buttered fingers. Cover with buttered waxed paper. Let rise until doubled
in bulk, about 45 minutes. Preheat oven to 375 degrees. Bake 30 to 40
minutes or until bread sounds hollow when tapped on bottom. For browner
bottom crusts, remove from pans. Place directly on oven rack during final 5
minutes of baking. Brush melted butter over tops. Cool on racks. Makes 2
loaves.
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