Measure pineapple juice, water, vanilla, melted butter, ginger, and slightly beaten eggs and place in bread machine pan.

Add bread flour and sugar on top of the wet ingredients in the bread machine pan.

Make a small indention in the flour and place the bread machine yeast there.

Set bread machine to the dough cycle.

Preheat oven to 350 degrees F (175 degrees C).

When dough cycle is complete (approximately 90 minutes), remove dough to a floured surface.

Shape the bread as desired (round loaf or loaf pan).

If using a bread bowl, fill it only half way full and spray with non-stick cooking spray.

Place the remaining dough in a greased 9 inch square or round baking pan, spreading it evenly.

Cover the shaped dough with a damp towel and let rise in a warm place for 30 minutes or until doubled in size.

Bake in a preheated 350 degree F (175 degrees C) oven for 25-30 minutes.

Check the bread for doneness using a knife or toothpick; it should come out clean.

If using a pottery bowl, be aware that the center might not be fully cooked even if the top is done; cut off the top and continue baking if needed.

Once cooled, hollow out the bread bowl (if using), leaving enough bread for the bowl to stand up.

Fill with dip, serving with the removed bread pieces.