2 (.25 ounce) envelopes active dry yeast

½ cup warm water (110 degrees F/45 degrees C)

3 eggs

1 cup pineapple juice

½ cup water

¾ cup white sugar

½ teaspoon ground ginger

1 teaspoon vanilla extract

½ cup butter, melted

About 6 cups of flour

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

Punch down 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

Bake in preheated oven for 25 to 30 minutes,(or longer) or until bottom of a loaf sounds hollow when tapped