12 : oz Tuna in water; drained and
Flaked : Flaked
1/2 : c Fat-free mayonnaise
4 : Egg whites
Hard : Hard cooked and sliced
1/4 : ts Black pepper
3 : Garlic cloves; crushed
2 : tb Oil, vegetable
1 : c Water
2 : Chilies, red, hot; chop fine
2 : tb Lime juice; fresh
1 : ts Salt
2 : tb Sugar, brown
1/2 : ts Shrimp paste (Kapi)
1 : c Peanut butter, smooth
1 : cn Coconut milk (4oz)
6 : tb Prik ki nu; (green birdshit
-chili), : -chili), sliced thinly
6 : tb Prik ki nu daeng; (red
-birdshit : -birdshit chili), sliced
-thinly : -thinly
4 : tb Hom daeng; (shallots),
-sliced : -sliced thinly
3 : tb Phak chi; (coriander plant
-including : -including root), chopped
2 : tb Kratiem; (garlic), sliced
-thinly : -thinly
1 : tb Nam manao; (lime juice)
1 : tb Nam pla; (fish sauce)
0: Dissolve yeast and sugar in water in a large bowl, and let stand 5 minutes
1: Stir in 1-1/2 cups all-purpose flour and 1/2 cup whole-wheat flour to form a batter
2: Cover and let rise in a warm place (85 degrees), free from drafts, 30 minutes or until doubled; stir down the batter
3: Stir in 3/4 cup all-purpose flour, remaining 1/2 cup whole-wheat flour, cornmeal, rye flour, and salt to form a sticky dough
4: Turn the dough out onto a floured surface
5: Knead until smooth and elastic (about 15 minutes); add enough of remaining all-purpose flour, 1/4 cup at a time, to prevent dough from sticking to hands
6: Place dough in a large bowl coated with cooking spray, turning to coat top
7: Cover and let rise 45 minutes or until doubled in bulk
8: Punch dough down; turn out onto a lightly floured surface
9: Divide dough into quarters, and shape each portion into a round loaf
10: Place the loaves 4 inches apart on a large baking sheet coated with cooking spray
11: Using a sharp knife, make a continuous 1/4-inch-deep cut around the circumference of each loaf near the outer edge
12: Using the tip of the knife, prick the top of each loaf in 4 places
13: Lightly coat tops of loaves with cooking spray
14: Bake at 375 degrees for 25 minutes or until loaves sound hollow when tapped
15: Let cool on wire racks
16: Yield: 4 loaves, 16 servings
17: Per serving: 137 Calories; 1g Fat (4% calories from fat); 4g Protein; 29g Carbohydrate; 0mg Cholesterol; 136mg Sodium Recipe by: Cooking Light, Nov/Dec 1994, page 106 Posted to MC-Recipe Digest V1 #420 by igor@digex
18: net on Jan 28, 1997
19: