Ingredients
20
20 servings
- •0.5 cup warm water (110 degrees F/45 degrees C)
- •2 (.25 ounce) envelopes active dry yeast
- •1 cup pineapple juice
- •0.75 cup white sugar
- •3 eggs
- •0.5 cup butter, melted
- •0.5 cup water
- •1 teaspoon vanilla extract
- •0.5 teaspoon ground ginger
- •6 cups all-purpose flour
Instructions
- Pour warm water into a bowl; add yeast and let stand until it begins to form a creamy foam, about 10 minutes.
- Beat yeast mixture, pineapple juice, sugar, eggs, melted butter, 1/2 cup water, vanilla, and ginger together in a large bowl. Stir in 1/2 of the flour until no dry spots remain. Stir in remaining flour, 1/2 cup at a time, mixing well after each addition to form a stiff dough.
- Place dough in a large, lightly-oiled bowl and turn to coat. Cover with a towel and let rise in a warm place until doubled in volume, about 1 hour. Meanwhile, lightly grease three round cake pans; set aside.
- Deflate dough and turn it out onto a well floured surface. Divide dough into three equal pieces and form into round loaves. Place the loaves in the prepared cake pans; cover with a towel and let rise in a warm place until doubled in volume, about 40 minutes. Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
- Bake loaves in the preheated oven until top is golden brown, and the bottom of a loaf sounds hollow when tapped, about 25 to 30 minutes.
Nutritional Facts
Per 20 servings
- Calories: 226
- Carbohydrate: 38g
- Fat: 6g
- Fiber: 1g
- Protein: 5g
- Sugar: 9g
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