Ingredients

• 1 cup of pineapple, juice - I use Langer's Pineapple Coconut juice
• 1/4 cup of water, warm
• 2 1/4 teaspoons (1 packet) of bread yeast
• 3 1/2 cups of flour
• 1 teaspoon of salt
• 1/2 cup (1 stick) of butter, unsalted, melted
• 1 egg

Instructions

1. Activate yeast In a small bowl, combine the warm water and yeast. Let it sit for about 5 minutes until it becomes frothy.

2. Mix and knead In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the pineapple juice, melted butter, and the yeast mixture. Stir until a dough forms.

3. Turn the dough out onto a floured surface and knead for about 5-7 minutes, until it becomes smooth and elastic.

4. Proof Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it doubles in size.

5. Shape Preheat your oven to 350°F (175°C). Punch down the dough and shape it into a loaf or rolls, depending on your preference.

6. Proof again Place the shaped dough onto a baking sheet lined with parchment paper. Cover again with a kitchen towel and let it rise for another 30 minutes.

7. Beat the egg and brush it over the top of the risen dough.

8. Bake Bake in the preheated oven for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.

9. Cool Allow to cool at least 30 minutes before slicing (for loaf).