Hawaiian Potato Bread
5 to 6 cups bread flour
2 teaspoons salt
2 packages active dry yeast (or 4 1/2 teaspoons)
1 cup pineapple juice
1 1/2 cups water
1/4 cup margarine or butter
2 cups instant mashed potato flakes
1/4 cup sugar
3 Tablespoons flour
1/4 teaspoon nutmeg
1 Tablespoon margarine or butter, softened
Grease two 8- or 9-inch round cake pans. Lightly spoon
flour into measuring cup; level off.
In large bowl, combine 1 1/2 cups flour, salt and yeast; blend well.
In medium saucepan, heat pineapple juice, water and butter until
very warm (120-F to 130-F). Add warm liquid and eggs to flour
mixture. Blend at low speed until moistened; beat 4 minutes at
medium speed. Add potato flakes, beating only until thoroughly
moistened. By hand, stir in enough four to make a stiff dough.
On floured surface, knead in remaining flour until dough is smooth
and elastic, about 10 minutes. Place dough in greased bowl; cover
loosely with plastic wrap and cloth towel. Let rise in warm place
(80-F to 85-F) until light and doubled in size, about 1 hour.
Punch down dough. Divide into 2 parts, shape into balls. Allow to
rest on counter, covered with inverted bowl, for 15 minutes. Shape
into 2 round loaves, place in prepared pans. Cover; let rise in
warm place until light and doubled in size, about 30 to 45 minutes.
Heat oven to 350-F. Combine topping ingredients until crumbly;
sprinkle over dough. Bake for 35 to 45 minutes or until loaves
sound hollow when lightly tapped. Remove from pans immediately by
loosening sides and lifting loaves onto cooling racks.
Makes 2 round loaves.
Source: Lewiston ID Journal newspaper, Dec 18, 1986