COPYRIGHT 2004, 1996 BAKING TIPS: USE A THERMOMETER IF POSSIBLE TO DETERMINE LIQUID TEMPERATURES. TRADITIONAL METHOD: DISSOLVE 1 PACKAGE OF YEAST IN 1/4 CUP OF WARM WATER (110°F TO 115°F). ADD 1/2 TSP SUGAR. WAIT 5 TO 10 MINUTES FOR MIXTURE TO FOAM. MIXER METHOD: BLEND YEAST WITH FLOUR AND OTHER DRY INGREDIENTS. WARM LIQUIDS TO 120°F TO 130°F. BREAD MACHINE: USE LIQUIDS AT 80°F. 0.25 OZ PACKAGE OF YEAST = APPROXIMATELY 2 1/4 TEASPOONS. DOES NOT CONTAIN WHEAT GLUTEN OR OTHER CEREAL PROTEIN. STORE IN A COOL, DRY PLACE. NF13255 SATISFACTION OUR FAMILY PLUS! IF YOU ARE NOT SATISFIED WITH ANY OUR FAMILY BRAND PRODUCT, SIMPLY RETURN IT TO THE STORE WHERE PURCHASED. WE WILL REFUND YOUR MONEY PLUS REPLACE THE ITEM WITH A LIKE ITEM OF THE BRAND OF YOUR CHOICE - FREE. HAWAIIAN HONEY BREAD: 1/2 CUP WATER, 1/3 CUP NONFAT DRY MILK, 1/3 CUP BUTTER, 1/4 CUP HONEY, 2 EGGS, 1 TBSP WATER, 4-4 1/2 CUPS BREAD FLOUR, 1 TSP SALT, 1/2 CUP PINEAPPLE JUICE, 1-2 DROP YELLOW FOOD COLORING, 2 PKS (.25 OZ) OUR FAMILY YEAST, EGG WASH, 1 EGG SLIGHTLY BEATEN, IN LARGE MIXER BOWL, COMBINE 2 1/4 CUPS FLOUR, YEAST, DRY MILK AND SALT; MIX WELL. IN SAUCEPAN, HEAT PINEAPPLE JUICE, 1/2 CUP WATER, BUTTER AND HONEY UNTIL WARM (120°F TO 130°F). ADD TO FLOUR MIXTURE. ADD 2 EGGS AND FOOD COLORING. BLEND AT LOW SPEED UNTIL MOISTENED; BEAT 3 MINUTES AT MEDIUM SPEED. BY HAND, STIR IN ENOUGH REMAINING FLOUR TO MAKE A SOFT DOUGH. KNEAD ON FLOURED SURFACE UNTIL SMOOTH AND ELASTIC. PLACE DOUGH IN LIGHTLY OILED BOWL AND TURN TO GREASE TOP. COVER; LET RISE UNTIL HOLES REMAIN AFTER GENTLY STICKING TWO FINGERS INTO DOUGH. PUNCH DOWN DOUGH AND TURN ONTO FLOURED SURFACE. SHAPE INTO A ROUND LOAF. PLACE IN A GREASED 9" OR 10" ROUND PIE PAN. COVER; LET RISE UNTIL INDENTATION REMAINS AFTER LIGHT TOUCH. COMBINE EGG WASH INGREDIENTS; BRUSH LOAF. BAKE IN PREHEATED 375°F OVEN FOR 35 TO 40 MINUTES UNTIL GOLDEN BROWN. REMOVE FROM PAN; COOL. MAKES 1 ROUND LOAF. BEST IF USED BY: