Hawaiian Bread

• 6 to 7 c. all-purpose flour
• 2 pkg. dry yeast
• 1 Tbsp. salt
• 2 Tbsp. sugar
• 1/2 c. nonfat dry milk
• 1 1/2 c. warm water (105~ to 115~)
• 1 stick butter (room temperature)
• 1 1/2 c. coconut flakes
• 1 1/2 c. Macadamia nuts, hazelnuts or pecans, coarsely ground
• 4 eggs (room temperature)

1. In large bowl, combine 2 cups flour, yeast, salt, sugar, dry milk and 1 1/2 cups water to make thick batter.
2. Drop in eggs, one at a time; blend.
3. Work in 2 more cups flour.
4. Break butter into several pieces; drop into mixture.
5. Blend with 25 strong strokes with wooden spoon.
6. Work in coconut and nuts.
7. Add remaining flour, 1/2 cup at a time, to form a shaggy mass.
8. Sprinkle board with flour; turn out dough.
9. With rhythm of push, turn and fold, knead dough for about 7 minutes.
10. Return dough to bowl, cover with plastic wrap and leave at room temperature until double in size, about 1 hour.

flour, yeast, salt, sugar, nonfat dry milk, warm water, butter, coconut flakes, nuts, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=220732 (may not work)