Have the Cake Challenge: Hawaiian Bread

The Have the Cake Challenge for this month was bread.  Making bread was not going to be a challenge since I've made plenty over the years.  For me, the challenge was going to be finding a recipe I've not made before.  One of hubby's favorite breads is Kings Hawaiian bread and there are several recipes out there for it.  I chose one from allrecipes.com. The only change I made was baking it in two 9-inch round baking pans instead of three.  I had to bake it for an additional five minutes, but other than that it was incredibly easy to make and quite yummy.  I didn't have any pineapple juice so I opened up can of crushed pineapple and drained off the liquid.
Have the Cake Challenge: Hawaiian Bread
Ingredients
2 (.25 ounce) envelopes active dry yeast
1/2 cup warm water (110 degrees F/45 degrees C)
3 eggs
1 cup pineapple juice
1/2 cup water
3/4 cup white sugar
1/2 teaspoon ground ginger
1 teaspoon vanilla extract
1/2 cup butter, melted
6 cups all-purpose flour


Directions
In a small bowl, dissolve yeast in 1/2 cup warm water. Let stand until creamy, about 10 minutes.
In a large bowl, beat together the yeast mixture, eggs, pineapple juice, 1/2 cup water, sugar, ginger, vanilla, and melted butter. Gradually stir in flour until a stiff batter is formed. Cover with a damp cloth and let rise in a warm place for 1 hour.
Deflate the dough and turn it out onto a well floured surface. Divide the dough into three equal pieces and form into round loaves. Place the loaves into three lightly greased round cake pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
Bake in preheated oven for 25 to 30 minutes, or until bottom of a loaf sounds hollow when tapped.