6 1/2 to 7 c. flour
2/3 c. sugar
3/4 c. instant potato flakes
1 tsp. salt
1/2 tsp. ginger
2 tsp. vanilla
2 pkgs. dry yeast
1 c. milk
1/2 c. water
1/2 c. butter
1 c. pineapple juice
3 eggs

Mix together 3 cups flour, potato flakes, sugar, salt, ginger and yeast. Heat milk, water and butter to 120 degrees. Add to dry ingredients and beat on low speed 4 minutes. Add juice, eggs and vanilla and then flour until it leaves the side of the bowl. Knead, adding more flour as needed. Place in greased bowl and let rise until double, 1 1/2 hours. Divide into 3 loaves. Place in round greased pie pans (deep). Let rise until double. Bake at 375 degrees for 30 to 35 minutes.