Hawaiian Bread

Ingredients

• 0.3 cup butter melted
• 2.3 teaspoons yeast dry
• 0.5 cup egg substitute 
• 2 tablespoons flour all-purpose
• 3 cups flour all-purpose divided
• 0.5 cup warm milk 2% reduced-fat (100° to 110°)
• 6 ounce pineapple juice canned
• 0.5 teaspoon salt 
• 0.3 cup sugar 

Equipment

• bowl
• frying pan
• oven
• knife
• blender
• microwave
• measuring cup

Directions

1. Place pineapple juice in a medium microwave-safe bowl. Microwave at high 45 seconds or until 100 to 11
2. Dissolve yeast in warm pineapple juice; let stand 5 minutes.
3. Place yeast mixture in the bowl of a stand-up mixer fitted with a paddle attachment. Lightly spoon flour into dry measuring cups; level with a knife.
4. Add 1 cup flour to yeast mixture; beat until combined.
5. Add warm milk, egg substitute, sugar, butter, and salt, beating to combine.
6. Add 2 cups flour, 1/2 cup at a time, until combined (dough will be very soft and sticky). Beat at medium-low speed 2 minutes. Scrape down sides of bowl. Lightly coat sides of bowl with cooking spray.
7. Cover bowl with a damp towel.
8. Let dough rise in a warm place (85), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
9. Preheat oven to 35
10. Coat 2 (8-inch) round pans with cooking spray; dust each pan with 1 tablespoon flour. Divide dough evenly between prepared pans. Cover and let rise in a warm place (85), free from drafts, 45 minutes or until doubled in size.
11. Bake at 350 for 30 minutes or until golden brown.