- 3 3/4 – 4 cups bread or all-purpose flour
- Egg Wash for brushing the top
- 1 large egg yolk
- ¾ cup brown sugar
- 6-ounce unsalted butter
- 1 tsp salt
- 2 large eggs
- 1 1/2 tsp vanilla extract.
- 1 tbsp active dry yeast
- 2 tbsps warm water 105F- 115 F
- ¼ cup milk 105F -115F
- ¾ cup crushed pineapple
- 2 tbsp milk
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1 ) In a standing mixer combine 2 tablespoons of lukewarm water and yeast. Let it sit until dissolve for about 5 minutes. Mix for about a minute.
2 ) Meanwhile in a microwave-safe medium bowl, combine milk, with the butter pieces, sugar, salt, and microwave for about a minute. Stir until everything is melted.
3 ) Lightly whisk in the egg and vanilla extract to the butter mixture (if the mixture is too hot let it cool to a warm to prevent eggs from curding.)
4 ) Dump everything into the yeast mixture, add pineapple and Mix on medium-high speed using a dough hook until all the ingredients are combined.
5 ) Then add 3 3/4 flour cups of bread flour and continue mixing dough and stop when the dough doesn’t stick to the sides or bottom of the bowl when kneading.
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6 ) Add additional flour (if needed) to make a soft dough. Turn dough on a lightly floured surface and knead for 8 to 10 minutes or more if you want airy bread.
7 ) Place bread dough in a greased large bowl. Covers loosely with clean clothe and let rise in a warm, draft-free place for 1 to 2 hours or until doubled. Punch the dough down.
8 ) At this point, the dough maybe shaped into a grease loaf pan, and place seam side down in the pan or divide the dough into 12 equal pieces. Shape into balls. Place in greased 12 -inch round pans. Brush with egg wash and bake. You may refrigerate before baking for up to 24 hours
9 ) Preheat the oven to 350 F. Brush the top of the loaf with melted egg wash. Bake until the crust is deep golden brown and the bottom of the loaf sounds hollow when tapped, 20 to 25 minutes. Remove from the baking pan and let it cool, serve warm, and enjoy!