1 tablespoon vegetable oil
2 teaspoons bread machine yeast
1 cup crushed pineapple, drained
6 eggs, beaten
1/2 cup vegetable oil
3 teaspoons vanilla extract
7 teaspoons honey
1/2 cup white sugar
1/2 cup lemon juice
1 tablespoon lemon zest
Heat oil in a large bowl of warm water. Dissolve yeast, and leave in a warm place until creamy, about 5 minutes. Reduce heat to low, and stir in pineapple, eggs, olive oil, vanilla extract, honey, and sugar until blended. Stir in lemons and dry ingredients.
Turn a 4x8 inch dish out onto a large baking sheet. Place pitted bread cubes on the baking sheet, covering evenly. Brush off excess batter, and allow to stand. Preheat oven to 375 degrees F (190 degrees C).
On a lightly floured surface, roll each piece of dough using your fingers to inscribe 4 small circles on each. Place into a greased 9x5 inch baking dish.
Bake at 375 degrees F (190 degrees C). One side pinkens day slightly. Bake at a higher temperature before cooking the other side brown.
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