okay, here's the update. first of all, you will need WAY more than the amt.
of flour in the recipe. I figure that by the time I got a smoothly elastic
dough I had kneaded in another 3-4 cups. it was too sticky to work with
otherwise. my hands and knead-board were coated
with the stuff!
it took about 10 minutes of knead time before I was
satisfied. I set it to rise like I normally do, in my oven with a bowl of
hot water and went on with my business for about an hour. when I went
in to check it I had a mini-mushroom cloud in there! I have never seen
bread dough rise like that. must've been the pineapple juice.
after punching it down I had to work a lot of air bubbles out-and I do
mean a lot. this recipe will easily give you 4 loaves, but I did 3 and
left them in the bread pans. the second rise was just as massive as
the first. I started them in a cold oven and set the temp. at 375.
after 25 minutes I had results better than I could have hoped for.
I got 3 large, soft loaves with a soft crust and texture and light flavor
with a touch of sweetness. I used raw sugar and cut the amount in
half. I'm glad I did because I think the bread would have been too
sweet for using for general purpose.
so I am totally stoked. this recipe is a keeper for sure.