Ingrients & Directions
2/3 c Pineapple juice
1/2 Egg
3 tb Milk
2 1/2 tb Butter or margarine
1 ts Coconut or vanilla extract
1 pn Ground ginger
1/3 ts Salt
1/4 c Sugar
1/3 c Potato flakes
2 1/2 c Bread flour
2 ts Vital gluten; optional
1 ts Rapid or quick yeast
One small can (6 oz.) of pineapple juice equals qpprox. 3/4 cup. Orange
juice may b esubstituted for a slightly different flavor. Use an egg yolk,
white or 2 tablespoons egg substitute for the half egg. This can be a high
rising bread.
(use light setting)
Yields
1 Servings