6 1/2 c. flour
3/4 c. potato flakes
2/3 c. sugar
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, just add

In large bowl, combine 3 cups flour, mashed potato flakes, sugar, salt, ginger, vanilla and yeast. In medium saucepan heat milk, water and butter until warm (120 to 130). Add warm liquid, pineapple juice and eggs to flour mixture. Blend at low speed until moistened; beat 4 minutes at medium speed.

By hand, stir in 3 cups flour to form a stiff dough. Knead in 1/2 to 1 cup flour until smooth and elastic, about 5 to 8 minutes. Place in greased bowl; cover loosely with plastic wrap and let rise 1 to 1 1/2 hours. Punch down dough. Divide dough into three parts. Form into loaves. Cover; let rise until doubled, about 1 hour. Bake 350, 25 to 30 minutes or until loaves sound hollow.

This is one of my favorite recipes for bread. I have made this bread into fancy shaped loaves. Then make chicken salad sandwiches. Yummy.