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Ingredientes
- 2 x (1/4 ounce.) Packages active dry Yeast (2 TB )
- 1 1/2 c. Hot pineapple juice (110 Degrees)
- 1/2 c. Sugar
- 1 c. Mashed cooked potatoes
- 2 x Large eggs, room temperature
- 1/4 c. Butter, melted
- 1 tsp Salt
- 1 tsp Vanilla extract
- 1/4 tsp Grnd ginger
- 4 1/2 x - 5 c. all purpose or possibly bread Flour
- 1 Tbsp. Butter, melted
Direcciones
- In large bowl of electric mixer, stir yeast into pineapple juice till dissolved. Let stand till foamy, 5 - 10 min. Add in sugar, potatoes, Large eggs, 1/4 c. butter, salt, vanilla, ginger and 2 to 2 1/2 c. flour. Beat at medium speed with electric mixer 4 min or possibly, beat 400 vigorous strokes by hand. Stir in sufficient remaining flour to make a stiff batter. Cover with a slightly damp towel. Let rise in a hot place, free from drafts, till doubled in bulk, about 1 hour. Grease 2 (9"x5") loaf pans or possibly 2 (2 qt)
- casseroles; set aside. Stir down batter. Turn into prepared pans. Butter your fingers and 2 (12") squares of waxed paper. Smooth batter with your buttered fingers. Cover with buttered waxed paper. Let rise till doubled in bulk, about 45 min. Preheat oven to 375 degrees. Bake 30 to 40 min or possibly till bread sounds hollow when tapped on bottom. For browner bottom crusts, remove from pans. Place directly on oven rack during final 5 min of baking. Brush melted butter over tops. Cold on racks.
- Makes 2loaves.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 781g | |
| Calories 1378 | |
| Calories from Fat 605 | 44% |
| Total Fat 68.58g | 86% |
| Saturated Fat 39.67g | 159% |
| Trans Fat 0.0g | |
| Cholesterol 569mg | 190% |
| Sodium 2894mg | 121% |
| Potassium 1409mg | 40% |
| Total Carbs 174.96g | 47% |
| Dietary Fiber 6.3g | 21% |
| Sugars 139.56g | 93% |
| Protein 22.1g | 35% |
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