Hawaiian Sweet Bread

Directions

In large bowl of electric mixer, stir yeast into pineapple juice until dissolved.

Let stand until foamy, 5 to 10 minutes. Add sugar, potatoes, eggs, ¼ cup butter, salt, vanilla, ginger and 2 to 2½ cups flour.

Beat at medium speed with electric mixer 4 minutes or, beat 400 vigorous strokes by hand.

Stir in enough remaining flour to make a stiff batter.

Cover with a slightly damp towel. Let rise in a warm place, free from drafts, until doubled in bulk, about 1 hour.

Grease 2 (9×5") loaf pansor 2 (2 quart) casseroles; set aside. Stir down batter.

Turn into prepared pans.

Butter your fingers and 2 (12") squares of waxed paper. Smooth batter with your buttered fingers.

Cover with buttered waxed paper. Let rise until doubled in bulk, about 45 minutes.

Preheat oven to 375℉ (190℃).

Bake 30 to 40 minutes or until bread sounds hollow when tapped on bottom.

For browner bottom crusts, remove from pans. Place directly on oven rack during final 5 minutes of baking.

Brush melted butter over tops. Cool on racks.

Makes 2 loaves.