Hawaiian Bread

• 1 (6-ounce) can pineapple juice
• 1 package dry yeast (about 2 1/4 teaspoons)
• 3 cups all-purpose flour, divided
• 1/2 cup warm 2% reduced-fat milk (100u0b0 to 110u0b0)
• 1/2 cup egg substitute
• 1/3 cup sugar
• 1/4 cup butter, melted
• 1/2 teaspoon salt
• Cooking spray
• 2 tablespoons all-purpose flour

1. Place pineapple juice in a medium microwave-safe bowl. Microwave at high 45 seconds or until 100u0b0 to 110u0b0. Dissolve yeast in warm pineapple juice; let stand 5 minutes.
2. Place yeast mixture in the bowl of a stand-up mixer fitted with a paddle attachment. Lightly spoon flour into dry measuring cups; level with a knife. Add 1 cup flour to yeast mixture; beat until combined. Add warm milk, egg substitute, sugar, butter, and salt, beating to combine. Add 2 cups flour, 1/2 cup at a time, until combined (dough will be very soft and sticky). Beat at medium-low speed 2 minutes. Scrape down sides of bowl. Lightly coat sides of bowl with cooking spray.
3. Cover bowl with a damp towel. Let dough rise in a warm place (85u0b0), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
4. Preheat oven to 350u0b0.
5. Coat 2 (8-inch) round pans with cooking spray; dust each pan with 1 tablespoon flour. Divide dough evenly between prepared pans. Cover and let rise in a warm place (85u0b0), free from drafts, 45 minutes or until doubled in size. Bake at 350u0b0 for 30 minutes or until golden brown.

pineapple juice, yeast, allpurpose flour, milk, egg substitute, sugar, butter, salt, cooking spray, flour

Taken from www.myrecipes.com/recipe/hawaiian-bread (may not work)