I've made this twice now and I absolutely love it. Try it toasted - you'll love it, too! This bread is also really good for a ham sandwich.
5 1/2 Cups all-purpose flour
1/2 cup instant mashed potato flakes
1/4 cup & 3 Tbsp. sugar
1 1/3 pkg/Tbsp. yeast
3/4 tsp. salt
1/4 tsp. ground ginger
2/3 cups milk
1/3 cup water
1/3 cup butter, softened
2/3 cup pineapple juice
1 1/4 tsp. vanilla extract
1. In large mixing bowl, combine 2 cups flour, potato flakes, sugar, yeast, salt, and ginger. In a small saucepan, heat the milk, water, butter, and pineapple juice to 120-130 degrees F. Add to dry ingredients; beat just until moistened. Add eggs and beat until smooth. Mix in vanilla. Stir in enough remaining flour to form a soft dough.
2. Turn onto floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto lightly floured surface and divide in half. Shape each half into a ball or elongated loaf. Place loaves on a greased cookie sheet. Cover and let rise until doubled, about 45 minutes.
4. Bake at 375 degrees F for 20-25 minutes or until golden brown. Remove from pan to wire rack to cool.
That's it! Let us know how it turns out for you and enjoy this wonderful sweet bread.