Hawaiian Delight Bread

1 cup milk, scalded
2 tablespoons butter
½ teaspoon salt
¼ cup pear juice
2 canned pear halves
1 tablespoon dry yeast
1/3 cup crushed pineapple
1 tablespoon honey
1/3 cup coconut
¼ cup pineapple juice
1 tablespoon lemon juice
6 cups unbleached white flour

In a small sauce pan heat the milk. Add the butter and salt. Remove from the heat. Puree the pears in the pear juice and add to the milk.

In a large bowl, dissolve the yeast in the warm milk mixture. Add the honey. Add three cups of flower and beat 2 minutes. Scrape down the sides of the bowl. Add the pineapple, the pineapple juice, the lemon juice, and the coconut. Beat. Gradually add the remaining flour. Beat after each addition and scrape down the sides of the bowl.

Turn the dough out on a flat surface onto a sprinkling of flour. Knead until smooth and elastic. Place the dough in an oiled bowl, turning the dough to coat all sides. Cover and let rise until doubled in bulk.

Punch the dough down. Turn it out on a flat surface and press out the remaining air bubbles. Divide the dough into two equal parts and form loaves. Place in greased bread pans. Cover and let rise until slightly above the tops of the pans. Bake 30 minutes at 400.° When the loaves are finished, remove from oven and coat with butter if desired. Cool on a rack.

Note: This is the basic Hawaiian Delight Bread recipe by Ferne Carter Chapman in Town & Country Breads. However, I jazzed this morning's bread up some by adding more crushed pineapple, more canned pears, and more coconut. Enjoy.