This famous bread is actually a Portuguese sweet bread. It’s delicious toasted for breakfast or used to make sandwiches.
From Cooking Light, March 2005
Ingredients:
1 (6-ounce) can pineapple juice
1 package dry yeast (about 2 1/4 teaspoons)
3 cups all-purpose flour, divided
1/2 cup warm 2% reduced-fat milk (100° to 110°)
1/2 cup egg substitute
1/3 cup sugar
1/4 cup butter, melted
1/2 teaspoon salt
Cooking spray
2 tablespoons all-purpose flour
Preparation:
Place pineapple juice in a medium microwave-safe bowl. Microwave at high 45 seconds or until 100° to 110°. Dissolve yeast in warm pineapple juice; let stand 5 minutes.
Place yeast mixture in the bowl of a stand-up mixer fitted with a paddle attachment. Lightly spoon flour into dry measuring cups; level with a knife. Add 1 cup flour to yeast mixture; beat until combined. Add warm milk, egg substitute, sugar, butter, and salt, beating to combine. Add 2 cups flour, 1/2 cup at a time, until combined (dough will be very soft and sticky). Beat at medium-low speed 2 minutes. Scrape down sides of bowl. Lightly coat sides of bowl with cooking spray.
Cover bowl with a damp towel. Let dough rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
Preheat oven to 350°.
Coat 2 (8-inch) round pans with cooking spray; dust each pan with 1 tablespoon flour. Divide dough evenly between prepared pans. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. Bake at 350° for 30 minutes or until golden brown.