Recipe: Hawaiian Honey Bread (bread machine)

Hawaiian Honey Bread (bread machine)
From: rec.food.cooking/Katie E Green

Here is another recipe from the Red Star People. As they say: An easy way to make the bread which is so popular in supermarkets. It's an excellent bread to serve for breakfast or any time. It makes great French Toast. A subnote says GOOD for Bread Machine. I would watch the flour, starting with only 3 cups and see if it can take the rest, in 1/2 cup additions. The instructions are for the manual--adjusting the flour, simply load bread machine per your manufacturer's recommendations. I would bake it on basic white setting; but I would also prefer to use the dough setting, and finish it in the ethnic style (pie tin/oven bake).

Two things. The yellow food coloring could be substituted with a thread or two of saffron, if you wish. ALSO, use regular active dry yeast unless your bread machine specifies it will use the quick rise yeast.

Makes 1 Round Loaf

4 to 4 1/2 cups all purpose flour
2 packages quick rise yeast--or active dry yeast
1/3 cup nonfat dry milk
1 teaspoon salt
1/2 cup pineapple juice
1/2 cup water
1/3 cup shortening
1/4 cup honey
2 eggs
1 drop yellow food coloring, if desired

In a large mixer bowl, combine 2 1/4 cups flour, yeast, dry milk and salt; mix well. Heat pineapple juice, 1/2 cup water, shortening and honey until very warm (120 - 130F; shortening does not need to melt). Add to flour mixture. Add 2 eggs and food coloring. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a soft dough. Knead on floured surface until smooth and elastic, about 5 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place 15 to 20 minutes (30 minutes for active dry yeast).

Punch down dough. On lightly floured surface, shape into a round loaf. Place in greased 9 or 10 inch pie pan. Cover; let rise in warm place 15 to 20 minutes (30 minutes for active dry yeast). Combine one egg, slightly beaten, and 1 tablespoon water; brush loaf. Bake at 375F for 35 to 40 minutes until golden brown. Remove from pan; cool.