Hawaiian Sweet Bread

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Title: Hawaiian Sweet Bread
Categories: Breads
Servings: 1

2 (1/4 oz.) pkgs. active dry
yeast (2
TB )
1 1/2 c warm pineapple juice (110
degrees)
1/2 c sugar
1 c mashed cooked potatoes
2 eggs, room temperature
1/4 c butter, melted
1 ts salt
1 ts vanilla extract
1/4 ts ground ginger
4 1/2 - 5 c. all purpose or bread
flour
1 TB butter, melted

In large bowl of electric mixer, stir yeast into pineapple juice until
dissolved. Let stand until foamy, 5 to 10 minutes. Add sugar, potatoes, eggs,
1/4 cup butter, salt, vanilla, ginger and 2 to 2 1/2 cups flour.
Beat at medium speed with electric mixer 4 minutes or, beat 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 hour. Grease 2 (9"x5") loaf pans
or 2 (2 quart) casseroles; set aside. Stir down batter. Turn into prepared
pans. Butter your fingers and 2 (12") squares of waxed paper. Smooth
batter with your buttered fingers.
Cover with buttered waxed paper. Let rise until doubled in bulk, about
45 minutes. Preheat oven to 375 degrees. Bake 30 to 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.

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