20 ounces crushed pineapple
3 tbsp warm water
1 1/2 packages dry yeast
2 1/2 cups sifted all purpose flour
3 tbsp sugar
1 tsp salt
1/3 cup soft butter
2 egg yolks
1/4 cup half and half
melted butter
pineapple glaze
pecan halves
candied cherries

Drain pineapple well, pressing out most of liquid; set aside 1/2 cup of pineapple for glaze. Measure water into small warm bowl; sprinkle on yeast; stir until dissolved. Combine with flour, sugar, salt, butter, egg yolks, half and half and remaining well drained pineapple. Beat with electric mixer 2-3 minutes (or very well by hand) until mixture is blended and becomes a moderately stiff dough. Scrape down bowl. Cover and refrigerate 3 or 4 hours or overnight. When ready to bake, divide dough into 4 equal parts; roll each part on lightly floured board into a 12″ rope. Lightly twist 2 ropes together on greased baking sheet; pinch ends and tuck under to seal. Make second loaf with remaining 2 ropes. Cover with dampened cloth and let rise in warm place until doubled in size about 50 minutes. Brush with melted butter. Bake at 375° F about 30 minutes. Remove to wire rack. While still warm, spread top of loaves with pineapple glaze. Decorate Pineapple Yeast Twist with pecans and cherries.