Hawaiin Bread (1 loaf)

1/3c. warm water
1/4c. + 1t. sugar
2pkg. yeast
1c. milk
1/4c. oil
1/4c. sugar
2 eggs
1t. salt
1t. vanilla
4 1/4c. all-purpose flour

In a small bowl, mix water, 1t. sugar, and yeast. Let stand for 5 min. In a large bowl, mix milk, oil, sugar, eggs, salt, and vanilla with electric mixer. Beat in yeast. Add flour until consistancy of cake batter. Beat at medium speed for about a minute. Stir in the rest of the flour by hand. Turn out onto a floured surface. Knead in any leftover flour and continue kneading for about 8 minutes. Add flour only to prevent sticking. Put in a greased bowl. Roll dough around to coat. Cover, and let rise in a warm spot for 90 minutes or until doubled in size. Punch down and place in greased 9" cake pan. Cover with plastic wrap (spraying wrap with nonstick spray) until doubled, about 45min - 1 hour. Put pan in a cold oven. Set temp. to 450 deg. and bake 5 minutes. Reduce temp. to 350 deg. and bake for 30-35 min. Cool before slicing.

Better than the real thing because it's fresh!