This bread was easy to make, and tasted wonderful. The first loaf was gone within minutes of slicing into it! The bread was soft and tender. Really perfect!

Sweet Hawaiian Bread

7 to 7-1/2 cups all-purpose flour
3/4 cup mashed potato flakes
2/3 cup sugar
2 packages (1/4 ounce each) active dry yeast
1 teaspoon salt
1/2 teaspoon ground ginger
1 cup milk
1/2 cup butter, softened
1 1/2 cups pineapple juice (see note)
3 eggs
2 teaspoons vanilla extract

In a large bowl, combine 3 cups flour, potato flakes, sugar, yeast, salt and ginger. In a small saucepan, heat the milk, butter and pineapple juice to 120°-130°. Add 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.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. 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.

Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each into a loaf. Place into greased loaf pans. Cover and let rise until doubled, about 45 minutes.

Bake at 375° for 30-35 minutes or until golden brown. When tapped, the bread should sound hollow. Cover loosely with foil if top browns too quickly. Remove from pans to wire racks to cool. Yield: 2 loaves

Note: I didn’t have pineapple juice so I substituted what I had on hand – White Grape Peach Mango juice and it was just as delicious. I think that any light colored juice would work equally as well.