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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 36 |
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The mother of a high school friend would make 13 of these lightly sweet loaves at a time! I make this bread year-round, but my family insists it's a must for the holidays. Ingredients:
7 to 7-1/2 cups king arthur unbleached all-purpose flour |
3/4 cup mashed potato flakes |
2/3 cup sugar |
2 packages (1/4 ounce each) active dry yeast |
1 teaspoon salt |
1/2 teaspoon ground ginger |
1 cup milk |
1/2 cup water |
1/2 cup butter, softened |
1 cup pineapple juice |
3 eggs |
2 teaspoons vanilla extract |
Directions:
1. In a large bowl, combine 3 cups flour, potato flakes, sugar, yeast, salt and ginger. In a small saucepan, heat the milk, water,
2. butter and pineapple juice to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Beat in vanilla. Stir in enough remaining flour to form a soft dough.
3. Turn onto a floured surface; knead until smooth and 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 1-1/4 hours.
4. Punch dough down. Turn onto a lightly floured surface; divide into thirds. Shape each into a ball. Place in three greased 9-in. round baking pans. Cover and let rise until doubled, about 45 minutes.
5. Bake at 375° for 20-25 minutes or until golden brown. Cover loosely with foil if top browns too quickly. Remove from pans to wire racks to cool. Yield: 3 loaves (12 wedges each).
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