After the dough had risen for 2 hours, I punched it down and formed my loaf - and 8 rolls with the extra.
After it had risen again and doubled in size, I brushed an egg wash over the top and covered with granulated sugar.
Then it baked in the oven for 30 minutes. The resident food critic proclaimed it "slightly sweet with a hint of pineapple - very good". Here is the finished product:
Luckily for me, I have a husband who likes to cook. Tonight he did "Tangy Brisket" in the crock-pot. The meat cooks about 8 hours in a ketchup, terakyi sauce, ginger ale mixture. And he adds veggies - potatoes, carrots and onions - at some point in the process.
Served with a tossed green salad and "snowflake" rolls (not the same ones I made, I just buy these from the bakery). And, of course, a glass of sweet tea!
*Disclaimer: The recipe in the link is not the exact one I used, but it is very close. I got mine from a magazine and couldn't find it online.