SERVES 24 , 2 loaves
Ingredients
- 1 (6 ounce) can pineapple juice
- 2 1/4 teaspoons dry yeast (1 package)
- 3 cups flour, divided
- 1/2 cup 2% low-fat milk (warmed to 100-110F)
- 2 eggs or 1/2 cup egg substitute
- 1/3 cup sugar
- 1/4 cup butter, melted
- 1/2 teaspoon salt
- cooking spray
- 2 tablespoons flour
Directions
- Microwave pineapple juice in a bowl at high 45 seconds or until 100° to 110°.
- Dissolve yeast in warm pineapple juice; let stand 5 minutes.
- Place yeast mixture in the bowl of a stand-up mixer fitted with a paddle attachment.
- Add 1 cup flour to yeast mixture; beat until combined.
- Add warm milk, eggs, sugar, butter, and salt, beating to combine.
- Add 2 cups flour, 1/2 cup at a time, until combined (dough will be very soft and sticky). Beat at medium-low speed 2 minutes.
- Lightly coat sides of bowl with cooking spray and cover with a damp towel.
- Let dough rise in a warm draft-free place for 1 hour or until doubled in size.
- Preheat oven to 350°F.
- Coat 2 (8-inch) round pans with cooking spray; dust each pan with 1 tablespoon flour.
- Divide dough evenly between prepared pans.
- Cover and let rise in a warm draft-free place for 45 minutes or until doubled in size
- Bake at 350° for 30 minutes or until golden brown.
