Hi Karen,
KS> i'm me am deaf    so i'm me always asking
Welcome to the cooking echo, have you been chatting here long? I have 
been off line a lot lately and haven't kept up with everyone's comings 
and goings.
KS> he told me holden same mean   Hope Our Luck
KS> Don't End Now      
Sounds about right to me. HaHa.
Glad to see Common Ground is still with us. Having lived in Australia 
for a while I know how often the links can be broken between here and 
there. I hope you are enjoying our kitchen talk.
Here is a simple bread recipe for you, it is in American measures.
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Lavash (Armenian Cracker Bread)
 Categories: Breads
      Yield: 8 servings
 
      1 pk Dry yeast
  1 1/2 c  Warm water
      1 ts Salt
      2 c  All-purpose flour
      2 c  Whole wheat flour
           Toasted sesame seeds
 
  Sprinkle yeast into warm water in large bowl and stir until
  dissolved. Add salt. Combine all-purpose and whole wheat flours and
  add enough to yeast mixture to make stiff dough. Turn out on floured
  surface and knead until smooth and elastic, 8 to 10 minutes. Shape
  into ball. Place in greased bowl and turn to grease top. Cover and
  let rise until doubled in bulk, about 1 1/2 hours. Punch down and let
  rise again until doubled, about 30 minutes. Divide dough into 8
  pieces and roll each out on lightly floured surface to very thin
  circle about 9 inches in diameter. Place, one at a time, on baking
  sheet and sprinkle with sesame seeds. Bake at 400F 5 to 6 minutes, or
  until bread appears dry, lightly browned and blistered. Run palest
  side under hot broiler until lightly browned. Cool and store in dry
  place.
  
  (C) 1992 The Los Angeles Times
 
MMMMM
 
 * RM 1.3 02059 * Darwin Olympics: BEER CAN versus THE BLADDER race!
--- Maximus/2 3.00
---------------