Prep Time::20 mins
Cook Time::30 mins
Additional Time:: 1 hr 45 mins
Total Time:: 2 hrs 35 mins
Servings::20
Yield::3 round loaves
Ingredients
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½ cup warm water (110 degrees F/45 degrees C)
2 (.25 ounce) envelopes active dry yeast
1 cup pineapple juice
¾ cup white sugar
3 eggs
½ cup butter, melted
½ cup water
1 teaspoon vanilla extract
½ teaspoon ground ginger
6 cups all-purpose flour
Directions
Pour warm water into a bowl; add yeast and let stand until it begins to form a creamy foam, about 10 minutes.
Beat yeast mixture, pineapple juice, sugar, eggs, melted butter, 1/2 cup water, vanilla, and ginger together in a large bowl. Stir in 1/2 of the flour until no dry spots remain. Stir in remaining flour, 1/2 cup at a time, mixing well after each addition to form a stiff dough.
Place dough in a large, lightly-oiled bowl and turn to coat. Cover with a towel and let rise in a warm place until doubled in volume, about 1 hour. Meanwhile, lightly grease three round cake pans; set aside.
Deflate dough and turn it out onto a well floured surface. Divide dough into three equal pieces and form into round loaves. Place the loaves in the prepared cake pans; cover with a towel and let rise in a warm place until doubled in volume, about 40 minutes. Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
Bake loaves in the preheated oven until top is golden brown, and the bottom of a loaf sounds hollow when tapped, about 25 to 30 minutes.