TZUTC: -0500   
   MSGID: 37679.fido-recipes@1:3634/12 2be03ba5   
   PID: Synchronet 3.18a-Linux  May 23 2020 GCC 7.5.0   
   TID: SBBSecho 3.11-Linux r3.173 May 23 2020 GCC 7.5.0   
   CHRS: UTF-8 4   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Hawaiian Bread   
    Categories: Breads, Fruits, Herbs, Potatoes   
         Yield: 3 Loaves   
       
       1/2 oz (2 env) active dry yeast   
       1/2 c  Warm water (115ºF/46ºC)   
       1/2 c  Butter; softened   
         1 c  Pineapple juice   
         1 c  Milk   
         8 c  A-P flour; divided   
       3/4 c  Mashed potato flakes   
       2/3 c  Sugar   
         1 ts Salt   
       1/2 ts Ground ginger   
         3 lg Eggs; room temp, lightly   
              Beaten   
         2 ts Vanilla extract   
       
     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.   
        
     Set oven @ 350ºF/175ºC.   
        
     Bake until golden brown and internal temperature of   
     loaves reaches 200ºF/93ºC, 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.   
        
     Ruthie Banks, Prescott, Arizona   
        
     Makes: 3 loaves (12 pieces each)   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
   ... Putting pineapple on your pizza should lower your credit score.   
   --- MultiMail/Win v0.52   
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)   
   SEEN-BY: 1/120 18/0 200 105/81 106/201 123/0 25 180 755 3001 3002   
   SEEN-BY: 128/187 135/115 153/7715 218/700 220/6 222/2 226/30 227/114   
   SEEN-BY: 229/110 114 206 300 317 426 428 470 664 700 705 240/1120   
   SEEN-BY: 250/1 266/512 282/1038 291/111 320/219 322/757 342/200 396/45   
   SEEN-BY: 460/58 633/280 712/848 1321 902/26 2320/0 105 3634/0 12 56   
   SEEN-BY: 3634/57 58 60 5020/400 5075/35   
   PATH: 3634/12 2320/105 229/426