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
16 : oz Chickpeas; canned rinse
-drain : -drain
1 : tb Virgin olive oil
2 : lg Tomatoes; chopped
1 : c Cucumber; chopped
2 : tb Onion; minced
2 : tb Lemon juice
1 : tb Chopped parsley; or
Fresh : Fresh mint
1 : c Arugula; or shredded
Lettuce : Lettuce
1/8 : ts Cumin
4 : 6 inch pita bread rounds;
-halved : -halved
0: Makes 1 loaf Crushed sugar cubes, pearl sugar and/or sliced almonds Combine 1/4 cup of the water, 1 tablespoon of the sugar and yeast
1: Stir to dissolve yeast and let stand until bubbly, about 5 minutes
2: Add 1 egg and stir until blended
3: Fit processor with steel blade
4: Measure flour, butter, remaining 3 tablespoons of the sugar, salt and cardamom into work bowl
5: Process until mixed, about 15 seconds
6: Add yeast mixture to flour mixture
7: Process until blended, about 10 seconds
8: Turn on processor and very slowly drizzle just enough remaining water through feed tube into flour mixture so dough forms a ball that cleans sides of the bowl
9: Process until ball turns around bowl about 25 times
10: Turn off processor and let dough stand 1 to 2 minutes
11: Turn on processor and gradually drizzle in enough remaining water to make dough soft, smooth and satiny but not sticky
12: Process until dough turns around bowl about 15 times
13: Turn dough onto lightly floured surface
14: Shape into ball and place in lightly greased bowl, turning to grease all sides
15: Cover with plastic wrap and let stand in warm place until coubled, about 1 hour
16: Punch down dough
17: Divide dough into 3 equal parts
18: Shape each part into 18-inch strand
19: Braid strands together and place on greased cookie sheet
20: Tuck ends under and pinch to seal
21: Cover loosely with plastic wrap
22: Let stand in war place until doubled, about 1 hour
23: Heat oven to 375 F
24: Beat remaining egg with fork
25: Brush egg over braid
26: Sprinkle with sugar and/or almonds
27: Bake until loaf is evenly brown, 20 - 25 minutes
28: Remove from cookie sheet and cool on wire rack
29: Food Processor Bread Book From the collection of Jim Vorheis From Gemini's MASSIVE MealMaster collection at www
30: synapse
31: com/~gemini