Ingredients
- 2 eggs
- 1 food coloring (yellow)
- 1 egg
- 575 gr all purpose flour
- 120 ml pineapple juice
- 120 ml water
- 60 ml honey
- 80 ml non-fat dry milk solids
- 65 gr shortening
- 16 ml water
- 3 gr salt
- 2 packages quick rise yeast
In large mixer bowl, combine 2.25 cups flour, yeast, dry milk and salt; mix well. In saucepan, heat pineapple juice, half 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 23 cm or 25 cm pie pan. Cover; let rise in warm place about 15 minutes. Combine egg and 1 tablespoon water; brush loaf. Bake at 190ºC or 35 to 40 minutes until golden brown. Remove from pan; cool.
