2 c Whole wheat flour

1 c Bread flour

1 ts Salt

1 1/2 tb Butter or margarine

3 tb Sugar

1/4 ts Baking soda

8 oz Can of crushed pineapple,

Well-drained 1/3 c Flaked coconut

1 1/2 ts Active dry yeast

Place all ingredients in bread pan, select light crust setting and press start.
1-1/2 lb.
loaf.
After the baking cycle ends, remove bread from pan, place on rack and allow to cool for 1 hour before slicing.
NOTE: for Welbilt/DAK machines, use 2 ts yeast for Panasonic/Nat’l.
machines, use 3 ts yeast Deb’s notes: Substituted 3 tb of buttermilk *powder*, 3/4 c plus 1 tb of water, and deleted baking soda in lieu of fresh buttermilk.
Worked fine.
Rich liked it with creamed clover honey, but he loved it in bread pudding!

1 ts Salt

2/3 c Water

Yield: 12 Chapatis Cooking Time: 2 Minutes Each Put the flour and salt into a bowl.
Add the water and mix to a stiff dough; knead well until the dough feels firm and elastic.
Then place in a greased plastic bag or in grease proof paper and leave in a warm place for 30 minutes.
Turn onto a floured board, shape the dough into a long roll,

and divide into 12 equal slices.
Roll out paper thin.
Heat the heavy frying pan and when very hot, cook the chapatis for not more than one minute on either side.
Cool in a tea towel.
Chapatis should always be cooked fresh for each meal.
NOTE: To cook them, you can use an ungreased heavy frying pan, griddle, bakestone or solid plate.
Left-over chapatis make an attractive crispbread when dried off in a cool oven.
From How To Make Good Curries by Helen Lawson Copyright 1973

2 ea Egg whites or 1/4 cup

–cholesterol-free egg prod.
1/2 c Buckwheat flour

1/2 c Whole wheat flour

1 c Skim milk

1 tb Sugar

2 tb Vegetable oil

3 ts Baking powder

1/2 ts Salt

1/4 c Wheat germ or wheat

-bran Beat egg whites with hand beater in medium bowl until foamy.
Beat in remaining ingredients except wheat germ just until smooth.
Spray griddle or 10-inch skillet with nonstick cooking spray.
heat griddle over medium heat or to 375?.
For each pancake, pour about 3 tablespoons batter onto hot griddle.
Cook pancakes until puffed and dry around edges.
Sprinkle each pancake with about 1 teaspoon wheat germ.
Turn and cook other sides until golden brown.