Bread-Bakers 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.