Ingredients
2 packages (1/4 ounce each) active dry yeast1/2 cup warm water (110° to 115°)1/2 cup butter, softened1 cup pineapple juice1 cup 2% milk7-1/2 to 8 cups all-purpose flour, divided3/4 cup mashed potato flakes2/3 cup sugar1 teaspoon salt1/2 teaspoon ground ginger3 large eggs, room temperature, lightly beaten2 teaspoons vanilla extract
Preparation
In a small bowl, dissolve yeast in warm water; let stand until bubbles form on surface, 5 minutes. Meanwhile, in a small saucepan, heat butter until melted. Add pineapple juice and milk and continue to heat gently until mixture reaches 110°-115°. In a large bowl, combine 3 cups flour, potato flakes, sugar, salt and ginger. Add yeast and butter mixtures 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; dough will be sticky.
Turn dough onto a floured surface; with floured hands, knead until smooth and elastic, 8-10 minutes, adding more flour to surface and hands as needed. 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.
Punch dough down. Turn onto a lightly floured surface; divide into thirds. Shape each into a ball. Place in 3 greased 9-in. round baking pans lined with parchment. Cover and let rise until doubled, about 45 minutes. Preheat oven to 350°. Bake until golden brown and internal temperature of loaves reaches 200°, 30-35 minutes, covering loosely with foil during the last 10 minutes of baking if needed to prevent tops from overbrowning. Remove from pans to wire racks to cool.
