Soft and fluffy, this pineapple-sweetened bread makes a perfect accompaniment to any meal. So good, it may even double for dessert, too!
Grease two Good Cook 9x5" nonstick loaf pans with baking spray. In a large bowl, whisk together yeast and water. Allow to sit for 3-5 minutes, then whisk in pineapple juice, about 3/4 of the melted butter, sugar, salt, ginger, cinnamon and 3 eggs, mixing until well beaten. Stir in half of the flour with a wooden spoon. Slowly add the remaining flour, adding just enough to form a soft dough that is not sticky. Turn out onto a lightly floured baking sheet, knead for 5 minutes, then place in a large bowl. Cover with a clean towel and place in a warm, dry spot for 1-2 hours, or until doubled in bulk. Turn bread out onto a lightly floured workspace. Slice into two large rounds. Roll each round into a long oval loaf. Slice each into 3/4"-1" pieces with a sharp knife. Gently transfer each sliced loaf directly into prepared loaf pans. Cover and allow to rise for another 1 hour, or until double in bulk. Whisk together remaining egg and melted butter, until well combined. Coat the tops of each loaf with the egg wash using a pastry brush. Bake loaves in an oven preheated to 350 degrees for 35-45 minutes, or until the top of the loaves are golden brown and the centers are no longer doughy. Allow to cool before serving. Enjoy!