• 1/2 C. water (lukewarm)
• 2 C. white bread flour
• 1 Tbs. dry milk powder
• 1/4 C. sugar
• 1 tsp. salt
• 2 Tbs. butter
• 1/4 C. beaten egg
• 1/2 tsp. lemon zest
• 3/4 tsp. vanilla extract
• 1/4 C. potato flakes
• 2 Tbs. pineapple concentrate, (frozen, thawed)
• 3/4 tsp. yeast(fast rise), or 1 tsp yeast(dry active)

Add lukewarm water, pineapple concentrate, vanilla and beaten egg to pan. Add flour, dry milk, sugar, lemon zest, potato flakes and salt to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the mixture into the corners.  Place butter into corners of pan. Make a well in center of dry ingredients; add yeast.  Lock pan into bread maker. Select settings. This bread makes a darker loaf, select light crust setting. This recipe produces a soupy looking dough.  As kneading progresses, the potato flakes will absorb the moisture.