In large mixing bowl, combine 2 cups flour, yeast, non-fat dry milk and salt; whisk well to blend.
In saucepan or microwave-safe dish, heat pineapple juice, water, shortening (or butter) and honey until warm (120-130°F; shortening/butter does not need to melt). Add to flour mixture.
Add eggs and food coloring to flour mixture.
In a stand mixer fitted with a paddle attachment, blend at low speed until moistened; beat 3 minutes at medium speed. (Or mix with wooden spoon or dough whisk for 3 minutes.)
Using a wooden spoon or dough whisk, gradually stir in enough remaining flour to make a soft dough. Knead on floured surface until smooth and elastic. (Or knead in stand mixer with a dough hook attachment.)
Form dough into ball and place in greased bowl, turning to grease top. Cover; let rise in warm place until double, about 15-30 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 until doubled in size, about 15-30 minutes.
Preheat oven to 375ºF
Brush egg wash over top of dough.
Bake for 35 to 40 minutes until golden brown. Remove from pan; cool on wire rack.