6 cups plain flour 3 eggs 1 cup pineapple juice 1 cup water 3/4 cup sugar 1/2 teaspoon ground ginger 1 teaspoon vanilla extract 2 packages yeast 1/2 cup margarine
Beat eggs; add pineapple juice, water, sugar, ginger, vanilla and melted margarine. Put 3 cups flour in a large mixing bowl. Add egg mixture and stir until well mixed. Sprinkle in yeast, 1 package at a time, mixing well. Gradually add other 3 cups flour. Batter will be hard to mix with spoon. You may have to use your hand. Make sure it's mixed well.
Leave batter in bowl and cover with cloth and place in warm place. Let rise 1 hour. Remove from bowl and knead in 1/2 cup flour. Knead about 10 times.
Divide into 3 equal parts and place in well greased round cake pans. Cover and place in warm place and let rise about 1 hour. Bake at 350 degrees F for 25 to 30 minutes.
126 calories, 3 grams fat, 21 grams carbohydrates, 3 grams proteinper slice. This recipe is low in sodium. This recipe is low in fat.
Definitely follow MRICE2311's comments and this turns out fine. As written it just can't work.
Jan 31, 2013
i used mrice's comments and used 1.5c pineapple juice and 1/2 cup water. i used 5t yeast and proofed it in the juice and water. the dough was sticky but i just added a bit more flour than the 6 cups. Next time i would add 2 t salt.
it rose nicely and the texture was very nice and light. I would also brush melted butter over the top before baking next time.
it is a keeper recipe for me.
Nov 1, 2012
I am making this bread today and would like to know how to do rolls instead of a round cake. Do you use muffin tins, or rolls in a round pan, or something else? Do you go freeform on parchment paper? thanks so much!
Dec 13, 2011
A lot of people say that they used instant yeast. When you use instant yeast there is no need to "proof" the yeast. Instant yeast can be added to the mixing bowl with everything else. Active dry yeast is the type you would need to "proof" first. Just thought I'd clear that up.
Apr 3, 2011
HELP me please! i have read all the reviews and made this today for the 2d time. It tastes perfect but just doesn't puff way up in the round cake pan. I am a baker and work with breads, the dough was so sticky I could NOT do the 2d knead and did it in my kitchenaid. IS it supposed to be this sticky? does anyone get it to puff up like the Kings H bread? I have followed it exactly and because i bake warmed all the ingredients . I put the eggs in warm water to bring them to room temp.I melted the butter and it certainly all rose. What might I be doing wrong? i love this brad but they don't sell it in MA that I know of.
Mar 13, 2010
Came out great although I only yielded 2 loaves. I did proof the yeast first as suggested in warmed pineapple juice and water. The dough rose wonderfully but I let it rise for at least 2 hours the first time and at least 1 hour the second time. I used 1 1/4 cup juice and a little extra sugar and it still didn't come out as sweet as would have liked it. It would also be nice to have some time of wash for the top of the loaf. All in all, this was a yummy bread and I'd bake it again.
Sep 19, 2009
As the recipe is written... It is a good starting block, but very lacking in the finer miute details.
I increased the pinaple juice as others here did and cut back the water accordinly.... On the pineapple juice... I used a can of crushed pineapple and extracted the juice from that.... I also added about 1/3 cup crushed pineapple... I also increased the ginger by a pinch and added a pinch of salt... I started with half the flour in My kitchen aid mixer and in a pot on the stove combined the sugar, salt, butter crushed pineapple and pine apple juice and heated till the butter was just almost melted... While that was going on I activated the yeast in the water with a lil sugar.... I beat the eggs seperately.... Okay... butter and juice mixture heated and yeast activated..... I added that to the flour, then added the eggs...Plain old bread flour is fine. At this point it looks like cake batter... (on the mixer I started out with the cake batter paddle....) Switching to the dough hook I started adding the rest of the flour until I had a fairly sticky dough... At that point I moved it to the counter and needed in about 1/2 cup mor flour.... Okay ready to rise... Here I transfered the whole thing to a greased bowl as normal... and placed it in my oven with the light on and a pan of hot water beneath it... DO NOT cover the dough.... way to sticky for that... I let it rise one full hour... punched it down and let it rise a second time ... Again one full hour... then punched it down and took it to the counter to work... I made half into rolls and the other half into a large loaf .... Both baked at 350 degrees for 28 minutes and .... wa la!!!!!!! Yup dang near perfect...:) I do recommed highly FRESH pineapple juice and fresh Ginger .... Good luck :)
Apr 3, 2009
Please do not attempt to make this recipe as is. I made this with modifications and it came out awesome! First I recommend using 1 1/2 cups of pineapple juice and 1/2 cup of water. Also, heat this mixture to 110 degrees and proof the yeast in it (a must). I mixed the eggs, sugar, melted butter, ginger and vanilla together. I put 6 cups of King Arthur Bread Flour into a bowl. Then mix in the egg mixture, then the pineapple juice, water and yeast mixture. After mixing, let rise for 1 1/2 hours. Punch down, knead, divide into 3 loaves. Place each loaf into a greased round cake pan, let rise for another 1 to 1 1/2 hours. Bake at 350 degrees for about 20 - 25 mins. Brush with melted butter when you take out of oven. Enjoy!
Nov 16, 2008
I made this recipe to preview it for Thanksgiving. I too proofed my yeast and used rapid rise instead of packets. I also always use my eggs and butter at room temp and heated all of my liquids. I used 1 1/4 cups pineapple and 3/4 cups water. The other thing that has not been previously mentioned is that I did 3 rises for a fluffier texture. I did 2 rises for an hour each in my oven with the light on in the bowl, punching down between each. For the last rise I punched and kneaded a few times and formed my rolls and then did a final rise for about 45 minutes, then baked them off. They turned out fluffy and just like the store bought.
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