Ingredients

• ½ cup warm water (110 degrees F/45 degrees C)

• 2 (.25 ounce) envelopes active dry yeast

• 1 cup pineapple juice

• ¾ cup white sugar

• 3 eggs

• ½ cup butter, melted

• ½ cup water

• 1 teaspoon vanilla extract

• ½ teaspoon ground ginger

• 6 cups all-purpose flour

Description

1. Pour warm water into a bowl; add yeast and let stand until it begins to form a creamy foam, about 10 minutes.

2. Beat yeast mixture, pineapple juice, sugar, eggs, melted butter, 1/2 cup water, vanilla, and ginger together in a large bowl. Stir in 1/2 of the flour until no dry spots remain. Stir in remaining flour, 1/2 cup at a time, mixing well after each addition to form a stiff dough.

3. Place dough in a large, lightly-oiled bowl and turn to coat. Cover with a towel and let rise in a warm place until doubled in volume, about 1 hour. Meanwhile, lightly grease three round cake pans; set aside.

4. Deflate dough and turn it out onto a well floured surface. Divide dough into three equal pieces and form into round loaves. Place the loaves in the prepared cake pans; cover with a towel and let rise in a warm place until doubled in volume, about 40 minutes. Meanwhile, preheat the oven to 350 degrees F (175 degrees C).

5. Bake loaves in the preheated oven until top is golden brown, and the bottom of a loaf sounds hollow when tapped, about 25 to 30 minutes.