6 c. all purpose flour
1 c. pineapple juice
1 c. water
3/4 c. sugar
1/2 t. ginger
1 t. vanilla
2 pkgs yeast
1 stick butter or margarine, melted
Beat eggs; add pineapple juice, water, sugar, ginger, vanilla and melted margarine. Add in 3 cups of flour and stir till well mixed. Sprinkle in yeast one package at a time and stir till well mixed. Gradually add the other 3 cups of flour. Mix well. Will be a very sticky dough!
Leave in the mixing bowl, cover and rise 1 hour in a warm place. Remove from bowl onto well-floured surface and knead in 1/2 cup flour -- a bread scraper is a huge help right about here. Knead about 10 times. Will still be a very sticky dough.
Grease pans for desired loaves or rolls:
- For loaves, you'll need three 8-inch round cake pans.
- For rolls, this will fill a double-sheet cake pan (or two 9x13 pans and possibly one more small one).
Cover loaves/rolls and rise 1 hour in a warm place. Bake at 350 degrees, 20-30 minutes for breads and 10-12 minutes for rolls.
Variation to yield a fluffier bread
I just found these alterations to the above recipe online, for those who want a fluffier texture:
Use 1 1/2 cups of pineapple juice and 1/2 cup of water. Heat this mixture to 110 degrees and proof the yeast in it. Mix the eggs, sugar, melted butter, ginger and vanilla together. Put 6 cups of King Arthur Bread Flour into a bowl. Then mix in the egg mixture, then the pineapple juice, water and yeast mixture. After mixing, let rise for 1 1/2 hours. Punch down, knead, divide into 3 loaves. Place each loaf into a greased round cake pan, let rise for another 1 to 1 1/2 hours. Bake at 350 degrees for about 20 - 25 mins. Brush with melted butter when you take out of oven.