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Re: coconut oil

Trish Stewart <suntrish@aol.com>
Tue, 22 Oct 2013 19:02:50 -0500
v113.n039.9
In reply to Suzanne Lander, I have used coconut oil in pie crusts 
with very good results, plus I use 100% fresh-ground soft wheat 
instead of AP flour. I've also used coconut oil in a press-in-the-pan 
"liquid oil" pie crust for a quiche and it was delicious!

I use coconut oil in all my bread recipes, too, instead of butter or 
other fats. Although I use organic, I usually use the cheaper style 
that has a slight coconut taste, however it is not detectable in 
whole wheat bread.