6 to 7 cups all purpose flour
¾ cup mashed potato flakes
¾ cup sugar
1 tsp. salt
½ tsp. ginger
2 tsp. vanilla
2 pkg. active dry yeast
1 cup milk
½ cup water
½ cup butter 
1 cup pineapple juice, room temperature
3 eggs slightly beaten
Spray with cooking spray, three 8 or 9 inch round cake pans. In a large bowl combine 3 cups of flour, mashed potato flakes, sugar, salt, ginger, vanilla and yeast, stir with a wire whisk to blend dry ingredients. In medium saucepan, heat milk, water and butter until very warm { 120° to 130° }. Add warm liquid, pineapple juice and eggs to the flour mixture. Blend on low speed until moistened; beat 4 minutes on medium speed. By hand, stir in 3 cups of flour to form a stiff dough. On a floured surface, knead in ½ to 1 cup flour until dough is smooth and elastic, about 5 to 8 minutes. Place dough in a greased bowl; cover loosely with plastic wrap and cloth towel in a warm location. Let rise until it doubles in size, about 1 to 1½ hours.
Punch down dough. Divide dough into 3 parts; form into round balls. Place in prepared pans; flatten slightly. Cover; let rise in warm place until dough doubles in size, about 1 hour. Heat oven to 375°. Bake 25 to 35 minutes or until loaves sound hollow when lightly tapped. Remove from pans immediately, brush with butter. Cool on wire racks. Makes 3 loaves.