In large mixer bowl, combine 2 1/4 cups flour, yeast, dry milk and salt;
mix well. In saucepan, heat pineapple juice, 1/2 cup water, shortening and
honey until warm (120-130 degrees); shortening does not need to melt. Add
to flour mixture. Add 2 eggs and food coloring. Blend at low speed until
moistened; beat 3 minutes at medium speed. By hand, gradually stir in
enough remaining flour to make a soft dough. Knead on floured surface
until smooth and elastic, about 5 minutes. Place in greased bowl, turning
to grease top. Cover; let rise in warm place about 15 minutes. Punch down
dough. On lightly floured surface, shape into a round loaf. Place in
greased 9″ or 10″ pie pan. Cover; let rise in warm place about 15 minutes.
Combine egg and 1 tablespoon water; brush loaf. Bake at 375 degrees for 35
to 40 minutes until golden brown. Remove from pan; cool.