Bring to a boil:

1 cup buttermilk, sour cream, or yogurt

Remove from heat and add:

2 teaspoon brewer's yeast
3 tablespoons molasses
3 tablespoons butter
1 teaspoon salt
1/3 teaspoon baking soda

Stir; allow to cool to lukewarm and add:

2 pkgs active dry yeast

Dissolved with:

1/2 cup lukewarm water
1 tablespoon sugar

Stir together and add:

2 eggs, beaten

Mix well. Stir in:

3 cups white bread flour
2 cups whole wheat flour

Turn out to a clean surface that has been lightly dusted with flour. Knead until smooth and elastic. Cover with a damp towel for 20 minutes.

Using a rolling pin, roll out dough to 1 to 1 1/2 inch thickness. Spread with melted butter (warm, not hot), sugar and currants (if desired). Sprinkle with cinnamon sugar (a mixture of 1 teaspoon cinnamon and 2 tablespoons sugar).

Fold in half. Roll thinly and spread with jam (any flavor) and pineapple filling. (See recipe below).

Cut into 1 inch strips. Twist into long, round or braided strips. Bake 1 inch apart on a greased cookie sheet at 425°F for 15 to 20 minutes or until golden. To make confectioners icing mix powdered sugar with cream for a glaze, if desired, or leave plain.

Variation: Omit pineapple filling and fill with a mixture of butter and cinnamon sugar, instead.

Pineapple Filling:

1 small can crushed pineapple
1 tablespoon cornstarch
2 tablespoons sugar
pinch of salt

Cook together in a small saucepan until thick and clear; allow to cool before using.

Submitted by: CM