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Hawaiian Sweet Bread
Soft and slightly sweet, this Hawaiian Bread is the perfect side dish to any meal. Serve it up as a side with butter and save a loaf for French toast the next day!


  • 2 packages (1/4 ounce each) 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


  1. In a small bowl, dissolve yeast in warm water; let stand until bubbles form on 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°.
    In a large bowl, combine 3 cups flour, potato flakes, sugar, salt and ginger. 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; dough will be sticky. 

  2. Turn dough onto a floured surface; with floured hands, knead until smooth and elastic, 8-10 minutes, adding more flour to 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.

  3. Punch 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.
    Preheat oven to 350°. Bake until golden brown and internal temperature of loaves reaches 200°, 30-35 minutes, covering loosely with foil during the last 10 minutes of baking if needed to prevent tops from overbrowning. Remove from pans to wire racks to cool.


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