Preparing the Dough

1. Mix Wet Ingredients: In a large mixing bowl, combine the pineapple juice, warm milk, melted butter, egg, sugar, vanilla, and salt. Mix until well incorporated.
2. Activate Yeast: Sprinkle the yeast over the mixture, stirring gently to ensure it’s fully dissolved.
3. Add Flour: Begin by adding 3 cups of flour to the wet mixture. Stir using a sturdy spoon or a dough hook attachment on a stand mixer until a dough starts to form.

Kneading the Dough

4. Knead the Dough: Continue kneading the dough, adding additional flour a little at a time if the dough is too sticky. Knead until the dough is soft and smooth but still slightly tacky, about 5-7 minutes with a mixer or 10 minutes by hand.

First Rise

5. Let it Rise: Place the dough in a lightly oiled bowl, turning it to coat all sides in oil. Cover with a damp cloth and set aside in a warm, draft-free area. Let the dough rise until doubled in size, about 1 hour.

Shaping and Second Rise

6. Shape the Dough: Once risen, punch down the dough to release any air bubbles. Transfer the dough to a lightly floured surface and shape it into a rectangle. Fold the dough into thirds, like folding a letter, and place it seam side down in a greased standard loaf pan.
7. Second Rise: Cover the loaf pan with a damp cloth and let the dough rise for another 45 minutes, or until it has nearly doubled in size.

Baking

8. Preheat and Bake: Preheat your oven to 350°F (175°C). Once the dough has risen, place the pan in the oven and bake for 20-25 minutes, or until the top is a dark golden brown and the loaf sounds hollow when tapped.

Cooling

9. Cool: Allow the bread to cool in the pan for 5 minutes, then turn out onto a wire rack to cool completely before slicing.