Hawaiian Sweet Bread

• 1 c. milk
• 1/2 c. water
• 1/2 c. margarine
• 3 1/2 to 4 c. white or unbleached flour
• 2/3 c. sugar
• 1 tsp. salt
• 1/2 tsp. ginger
• 2 tsp. vanilla
• 2 pkg. active dry yeast
• 3/4 c. potato flakes
• warm liquid
• 1 c. pineapple juice (room temperature)
• 3 eggs

1. In medium saucepan mix milk, water and margarine.
2. Heat to 120u0b0 to 130u0b0.
3. Combine 3 cups flour, sugar, salt, ginger, vanilla, yeast and potato flakes in large bowl.
4. Add liquid, pineapple juice and eggs.
5. Blend to moisten, then beat four minutes.
6. By hand stir in remaining flour.
7. Knead 5 to 8 minutes, until smooth and elastic. Place in greased bowl in warm place until double in size (1 to 1 1/2 hours).
8. Punch down.
9. Divide into three parts and let rise again (about 1 hour).
10. Bake in three 8 to 9-inch pans at 375u0b0 for 25 to 30 minutes.

milk, water, margarine, white, sugar, salt, ginger, vanilla, active dry yeast, potato flakes, liquid, pineapple juice, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=915553 (may not work)