Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 4 \N | 4 1/2 c. all purpose flour |
| 2 packs | Quick rise yeast |
| ⅓ cup | Non-fat dry milk solids |
| 1 teaspoon | Salt |
| ½ cup | Pineapple juice |
| ½ cup | Water |
| ⅓ cup | Shortening |
| ¼ cup | Honey |
| 2 \N | Eggs |
| 1 drop | Yellow food coloring |
| \N \N | (optional) |
| 1 \N | Egg, slightly beaten |
| 1 tablespoon | Water |
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.