Hawaiian Bread II

In a small bowl, dissolve yeast in 1/2 cup warm water.

Let stand until creamy, about 10 minutes.

In a large bowl, beat together the yeast mixture, eggs, pineapple juice, 1/2 cup water, sugar, ginger, vanilla, and melted butter.

Gradually stir in flour until a stiff batter is formed.

Cover with a damp cloth and let rise in a warm place for 1 hour.

Deflate the dough and turn it out onto a well floured surface.

Divide the dough into three equal pieces and form into round loaves.

Place the loaves into three lightly greased round cake pans.

Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.

Meanwhile, preheat oven to 350 degrees F (175 degrees C).

Bake in preheated oven for 25 to 30 minutes, or until bottom of a loaf sounds hollow when tapped.