Makes 3 loaves
- 6 cups of all-purpose flour
- ½ cup of flour
- 3 eggs
- 2 cups of pineapple juic
- ¾ cup sugar
- ½ teaspoon ginger
- 1 teaspoon vanilla
- 2 (1/4 ounce) envelopes yeast
- ½ cup butter
- 4 tablespoons of potato flour
Beat the eggs. Add the pineapple juice, sugar, ginger, vanilla, and butter.
Place 3 cups of flour in a larger 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. Blending with a wooden spoon or a Danish Dough Whisk will be hard, so you may have to use your hands. Make sure it is thoroughly combined. Cover the bowl with a cloth and set in a warm place to rise for 1 hour or when it is has doubled.
Remove from the bowl and kneed in ½ cup flour. Knead about 10 times. Divide into three equal parts. Place in greased and floured loaf pans or shape into rolls. Cover and place in a warm place to rise for 1 hour.
Bake at 350°F for 25-30 minutes or until golden brown.