We have been known to “butter” our bread with coconut oil. Here’s how you can do this without giving up that buttery flavor:

1/4 c coconut oil, softened but not liquid
1 T butter buds (found in the baking aisle of most grocery stores)
1/2 t water

Dissolve the butter buds in the water. (This helps them incorporate into the oil or they will stay grainy.) Mix well into the soft coconut oil. You may adjust the butter buds to your taste.
Feel free to experiment with the quantities, but do not be disappointed if it doesn’t taste exactly like butter. At least it is healthier, right?

Now for a bonus…my husband’s mother’s homemade bread recipe that we now make with coconut oil. Each child in his family made this bread for 1-2 years beginning when they turned 12. This sometimes amounted to 12 loaves a week to feed a large family of 11. So, of course my husband is a proficient bread maker, and I am not.

HOMEMADE WHOLE WHEAT BREAD

In a small bowl combine :
2 T (2 pkgs) yeast and 1/2 cup warm water, set aside for yeast to grow.

In a large bowl combine :
5 cups hot water
2 T salt
2/3 cup oil
2/3 cup honey
Mix until honey and salt are dissolved.
Add:
5 cups wheat flour
Stir into honey mixture and then add yeast mixture. (Make sure the dough is not too hot for yeast.)
Add:
2 cups flour (until it becomes difficult to stir.)
Start kneading dough in bowl adding 1/2 cup flour at a time until dough is no longer sticky, after about 10-15 minutes. (You will be adding about 7 more cups of flour. Use all wheat or substitute 1/2 white flour for a lighter loaf.)

Makes 3 loaves in 9×5 in pans.

Form an oblong loaf and place in oiled bread pans.
Bake at 350 F for 30 minutes.

Eat hot with butter and honey or homemade berry jam.