posted by Kamsy 04-08-103 1:08 PM
Hawaiian Sweet Bread
from the book Breads, by Sharon Tyler Herbst
2 T. active dry yeast
1 1/2 c. warm pineapple juice (110F, 45C)
1/2 c. sugar
1 c. mashed cooked potatoes
2 eggs, room temp.
1/4 c. butter, melted
1 t. salt
1 t. vanilla extract
1/4 t. ground ginger
4 1/2-5 cups all purpose, or bread flour
1 T. butter melted
In large bowl of electric mixer, stir yeast into pineapple juice until dissolved. Let stand til foamy, 5-10 mins. Add sugar, potatoes, eggs, 1/4 c. butter, salt, vanilla, ginger and 2-21/2 c .flour. Beat at medium speed 4 minutes or 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 hr.
Grease 2 (9x5")loaf pans or 2- 2 qt. casseroles; set aside.
Stir down batter. Turn into prepared pans. Butter your fingers and 2 squares of waxed paper. Smooth batter with buttered fingers. Cover with buttered waxed paper. Let rise until doubled in bulk, about 45 minutes.
Preheat oven to 375F.
Bake 30-40 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.