Hawaiian Bread

These are so much more yummy than most white bread. The key is the splash of pineapple juice.

Ingredients
6 cups all-purpose flour, plus an additional 1/2 cup flour, divided
3 eggs
2 cups pineapple juice, room temperature
3/4 cup sugar
1/2 teaspoon ginger
1 teaspoon vanilla
2 (1/4 ounce) envelopes yeast
1/2 cup butter, melted

In a small bowl, beat your 3 eggs. Add the 2 cups pineapple juice, sugar, ginger, vanilla, and melted butter. Measure 3 cups of the flour into a separate large bowl. Stir in your egg mixture until well-combined. Sprinkle in the yeast packets, one at a time, mixing well.

Add the remaining 3 cups of flour and mix well. If it becomes to difficult to stir with a wooden spoon, just use your hands! Make sure all of the flour is well incorporated—the dough should be tacky to the touch but not overly sticky. If it appears too wet, sprinkle in a bit of extra flour, just a tablespoon or so at a time. Cover your bowl with a clean kitchen towel and set it in a warm place to rise for 1 hour.

Remove your dough from the bowl and knead in an additional ½ cup of flour. I kneaded mine 10 to 15 times, making sure the flour was well incorporated.

Divide the dough into three equal parts. You may either bake 3 loaves of bread, form the dough into rolls, or a combination of the two. I baked one loaf of bread, forming the remaining dough into 15 rolls and baking in a 9x13 pan. Cover and place in warm place to rise for an additional hour, or until the dough doubles in size.

Bake at 350 degrees for 25 to 30 minutes, or until golden brown. Brush tops with melted butter, and serve warm.

Makes 3 loaves.