7 cups flour
3/4 cup instant mashed potato flakes
2/3 cup sugar
2 packages active dry yeast (4 1/2 teaspoons)
1 teaspoon salt
1/2 teaspoon ginger
1 cup milk
1/2 cup water
1/2 cup softened butter
1 cup pineapple juice
3 eggs
2 teaspoons vanilla extract

In a large mixing bowl, combine 3 cups flour, potato flakes, sugar, yeast, salt and ginger. In a small saucepan, heat milk, water, butter and pineapple juice to 120°-130°F. Add to dry ingredients; beat just till moistened. Add eggs and beat till smooth. Beat in vanilla. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface and knead till smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place till doubled, about 1 1/4 hours. Grease three 9 inch round baking pans. Punch dough down. Turn onto a lightly floured surface; divide into thirds. Shape each into a ball. Place in prepared pans. Cover and let rise till doubled, about 45 minutes. Heat oven to 375°F. Bake for 20-25 minutes till golden brown. Cover loosely with foil if top browns too quickly. Remove from pans to racks to cool.