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: Dissolve yeast in water
1: Add salt, molasses,caraway seed and shortening
2: Stir Place rye flour and 2 c white flour in small bowl, blend using large spoon
3: Gradually add flour to liquid mixture
4: Use hands to blend in flour at end
5: Add remaining 1/4 white flour, if necessary to make dough easy to handle
6: Knead 5-8 minutes on floured work surface until elastic and not sticky
7: Place in greased bowl, cover and let rise 1-1 1/2 hours
8: Punch down, divide in two and place on floured surface
9: Shape each piece into long narrow loaf, about 14 inches long and 1 1/2 inch diameter
10: Lightly grease inside of French Bread pan
11: Sprinkle cornmeal in each section
12: Shake pan to distribute
13: Place loaves in pan
14: Make sure loaves do no come any closer than 1 1/2 inch to ends of pan
15: With sharp knife, make 3-4 diagonal 1/4" deep slashes on the top of each loaf
16: Brush with egg white, and sprinkle with let over caraway seed
17: DO NOT COVER! Let rise 30 minutes to double
18: Bake in preheated 350 F oven for 30-35 minutes
19: Remove from pan AT ONCE From Gemini's MASSIVE MealMaster collection at www
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