Hawaiian Sweet Bread

1 cup pineapple juice

3 eggs

7 cups flour

¼ cup potato flakes

1 tsp salt

½ tsp ginger

2 tsp vanilla extract

2 envelopes active dry yeast

1 cup milk

½ cup water

½ cup butter or margarine

Allow the pineapple juice and the eggs to come to room temperature.  Combine 3 cups of the flour, potato flakes, sugar, salt, ginger, vanilla and yeast in a large bowl.  Heat the milk, water and butter until very warm.  Add the milk mixture, pineapple juice and eggs to the flour mixture.  Blend with an electric mixer at low speed for 4 minutes.  Stir in 3 cups of flour by hand.  Knead for 5 to 8 minutes, adding ½ to 1 cup of flour to prevent sticking.  Place the dough in a greased bowl.  Let rise, loosely covered, for 1 ½ hours or until doubled in bulk.  Punch down and divide into 3 portions.  Form each portion into a ball and place in a 9 inch round pie plate.  Preheat the oven to 375 degrees.  Allow the dough to rise until doubled.  Bake for 25 to 35 minutes.