Hawaiian Sweet Bread

1 tbsp active dry yeast
237ml warm water (110F).
3 large eggs, room temperature
240ml pineapple juice, room temperature
150g white sugar
½ tsp ground ginger
1 tsp vanilla extract

113g butter, melted
½ tsp salt
35 ounces flour

In the bowl of your stand mixer combine the water and the yeast with a generous pinch of the sugar. Mix well and let stand 5 to 10 minutes. If the yeast is alive you should see foaming on the surface after a while.

Add the eggs, pineapple juice, remaining sugar, ginger, and vanilla to the bowl. Mix well. Add the melted butter and salt and mix again.

Attach the bowl to your stand mixer (or you can do the mixing with a spoon) fitted with the mixing blade. Set the mixer at low speed. Add the flour, a generous scoop at a time, and incorporate well before adding the next scoop. When the batter begins to stiffen, switch to the dough hook and continue adding flour until a moist and slightly sticky dough develops. (You might not use all the flour. It should pull away from the sides of the bowl but still stick to the bottom of the bowl). Knead the dough about 5 minutes until smooth and elastic.

Transfer to a buttered or oiled bowl, cover with plastic wrap, and let rise in a warm place until doubled in bulk. This could take 2 hours.

Transfer the dough to a clean surface and deflate it with your hands. Divide the dough into two equal portions and shape into two round loaves. Arrange on greased (or lined with parchment paper) baking sheets. Cover again with plastic wrap and let rise until doubled, up to an hour. Heat oven to 350F.

Cut shallow grooves into the top of each loaf to allow for expansion. Bake 40 to 50 minutes until golden. Each loaf should sound hollow when thumped on the bottom. If you have a digital thermometer, the loaves will be done when the internal temperature reaches about 200F.

-----------------   Older Recipe ---------------------

makes 3 loaves or 24 large rolls

6-7 cups all-purpose flour 
3 eggs 
1 1/2 cups pineapple juice 
3/4 cup sugar
2 teaspoons salt 
1/2 teaspoon ground ginger 
1 teaspoon vanilla 
2 tablespoons yeast 
1/2 cup butter (one stick) melted 


Beat the eggs. Add the pineapple juice, sugar, salt, ginger, vanilla, and butter. 

Place 3 cups of flour in a large bowl. Stir in the egg mixture until well-combined. 

Sprinkle in the yeast, one packet at a time, and mix. Add the remaining 3 cups of flour and mix in. If dough is sticky and difficult to handle, add more flour. Dough should be slightly tacky, but not wet. 

Knead the dough for 5 minutes until it forms a smooth ball. Place dough in a greased bowl and set aside to rise until doubled in size (about 1 1/2 hours).

Punch dough down and either divide into three equal parts for bread loaves or 24 balls for dinner rolls. Place in greased loaf pans or shape into rolls. (15 rolls in a 13x9" pan and 9 rolls in a 9" pan)

Cover and place in a warm place to rise until doubled in size.

Bake at 350 F for 25-30 minutes or golden brown.