Servings: 1
4 4 1/2 c. all purpose flour
2 pk quick rise yeast
1/3 c non-fat dry milk solids
1 ts salt
1/2 c pineapple juice
1/2 c water
1/3 c shortening
1/4 c honey
2 eggs
1 dr yellow food coloring
(optional) 1 egg, slightly beaten
1 TB water
In large mixer bowl, combine 2 1/4 cups flour, yeast, dry milk and salt; mix well. In saucepan, heat pineapple juice, 1/2 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.