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Prep Time: 120 Minutes Cook Time: 30 Minutes |
Ready In: 150 Minutes Servings: 6 |
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From Cooking Light (March 2005) Ingredients:
1 (6 ounce) can pineapple juice |
2 1/4 teaspoons dry yeast (1 package) |
3 cups flour, divided |
1/2 cup 2% low-fat milk (warmed to 100-110f) |
2 eggs or 1/2 cup egg substitute |
1/3 cup sugar |
1/4 cup butter, melted |
1/2 teaspoon salt |
cooking spray |
2 tablespoons flour |
Directions:
1. Microwave pineapple juice in a bowl at high 45 seconds or until 100° to 110°.
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.
4. Add 1 cup flour to yeast mixture; beat until combined.
5. Add warm milk, eggs, 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.
7. Lightly coat sides of bowl with cooking spray and cover with a damp towel.
8. Let dough rise in a warm draft-free place for 1 hour or until doubled in size.
9. Preheat oven to 350°F.
10. Coat 2 (8-inch) round pans with cooking spray; dust each pan with 1 tablespoon flour.
11. Divide dough evenly between prepared pans.
12. Cover and let rise in a warm draft-free place for 45 minutes or until doubled in size.
13. Bake at 350° for 30 minutes or until golden brown.
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