In the bowl of your stand mixer, using the paddle attachment, combine 2 ¼ cups flour, yeast, dry milk and salt; mix well.

In saucepan or microwave safe dish, heat pineapple juice, ½ cup water, butter, and honey until warm (120° - 130°F; butter does not have to melt).

Add liquids to flour mixture. Add 2 eggs and food coloring. Blend at low speed until moistened; beat 3 minutes at medium speed.

Switch to the dough hook and mix in the remaining flour a little at a time, to make a soft dough, adding more or less flour as needed. Knead the dough for 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-inch round pie pan. Cover; let rise in warm place about 15 minutes. Combine egg and 1 tablespoon water; brush loaf.

Bake at 375º for 35 to 40 minutes until golden brown. Remove from pan; cool.