Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 6½ | To 7 c. flour |
| ⅔ cup | Sugar |
| ¾ cup | Instant potato flakes |
| 1 teaspoon | Salt |
| ½ teaspoon | Ginger |
| 2 teaspoons | Vanilla |
| 2 packs | Dry yeast |
| 1 cup | Milk |
| ½ cup | Water |
| ½ cup | Oleo |
| 1 cup | Pineapple juice |
| 3 | Eggs |
Mix together 3 cups flour, potato flakes, sugar, salt, ginger and yeast.
Heat milk, water and oleo to 120 degrees. Add to dry ingredients and beat on low speed 4 minutes. Addjuice, eggs and vanilla and then flour until it leaves the side of the bowl. Knead, adding more flour as needed. Place in greased bowl and let rise until double, 1½ hours. Divide into 3 loaves.
Place in round greased pie pans (deep). Let rise until double. Bake at 375 degrees for 30 to 35 minutes.