1 : /2 c All-purpose flour
1/4 : ts Salt
4 : tb Vegetable shortening
2 : oz Lowfat cream cheese
2 : ts Lemon juice
4 : tb Ice water; up to 5Tbs
1 : md Sweet potato; thinly sliced
2 : c Basmati rice; dry measure
2 : tb Olive oil
1 : ts Saffron threads; gently
-toasted : -toasted
2 : tb V-8 juice
0: Combine water, syrup and oil in a small saucepan; heat until very warm (120 to 130 degrees)
1: Set aside
2: Combine all-purpose flour, yeast, salt, and cinnamon in a large mixing bowl; stir in syrup mixture and eggs, mixing well
3: Stir in raisins and enough whole wheat flour to make a soft dough
4: Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 5 minutes)
5: Place in a greased bowl, turning to grease top
6: Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour
7: Punch dough down; divide into 20 pieces, and shape each piece into a ball
8: Place 10 balls, in rows of 5, in each of two greased 9x5x3-inch loaf pans
9: Brush each loaf with melted butter
10: Cover and let rise in a warm place (85 degrees), free from drafts, 45 minutes
11: Bake at 375 degrees for 30 minutes, or until loaves sound hollow when tapped
12: Remove loaves from pans, and cool thoroughly on wire racks
13: Yields 2 loaves
14: Source: "Southern Living: 1986 Annual Recipes" Oxmoor House, 1986
15: Shared by June Hoffman, 7/93 From Gemini's MASSIVE MealMaster collection at www
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