Hawaiian Sweet Bread

yum, yum, yum!

7 c. all-purpose flour
3/4 c. instant mashed potato flakes
3/4 c. white sugar
1 tsp. salt
1/2 tsp ground ginger
2 (1/4 oz.) packages active dry yeast (not rapid rise)
1/2 c. milk, evaporated milk, or coconut milk + 2 T sugar
1 1/2 c. pineapple juice
1/2 c. unsalted butter
3 eggs
2 tsp. vanilla

1. in a large mixing bowl combine 3 cups of flour, potato flakes, sugar, salt and ginger.
2. heat the milk + 2 T sugar to 110-120 degrees f. dissolve yeast and let sit until foamy and about doubled in size. meanwhile, heat the pineapple juice and butter to 110-120 f also. add to foamy yeast.
3. add the warm liquid to the dry ingredients and mix until just moistened. add eggs and mix until smooth, then stir in vanilla. stir in enough of the remaning flour (and a bit more if needed) to make a soft dough.
4. turn dough out onto a floured surface. grease your hands and knead until elastic, about 6-8 minutes. place in a greased bowl, turning once to grease the top. cover and let rise in a warm place until doubled, about an hour and a half.
5. grease three 9" pie pans, metal is easiest. punch dough down. turn out onto a floured surface and divide in thirds. shape each loaf into a ball and place in pans. cover and let rise until doubled, about 45 minutes-an hour.
6. bake at 350f for 25-30 minutes. if the top browns too quickly, cover with foil. the bread is done when it sounds hollow when thumped.

this recipe also makes excellent holiday rolls! just divide each third into eight balls and roll each one on a greased surface before putting in the pan for the second rise.