|4||4 1/2 c. all purpose flour|
|2 packs||Quick rise yeast|
|⅓ cup||Non-fat dry milk solids|
|½ cup||Pineapple juice|
|1 drop||Yellow food coloring|
|1||Egg, slightly beaten|
In large mixer bowl, combine 2¼ cups flour, yeast, dry milk and salt; mix well. In saucepan, heat pineapple juice, ½ cup water, shortening and honey until warm (120-130 degrees); 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 about 15 minutes. Punch down dough. On lightly floured surface, shape into a round loaf. Place in greased 9" or 10" pie pan. Cover; let rise in warm place about 15 minutes. Combine egg and 1 tablespoon water; brush loaf. Bake at 375 degrees for 35 to 40 minutes until golden brown. Remove from pan; cool.
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