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Scrape sides of bowl. Add mayonnaise and capers. Process until mixed, 10 to 12 seconds. Remove to small bowl; cover and refrigerate. Position multipurpose blade in work bowl. Add bread. Process until fine crumbs form, about 20 seconds. Remove to shallow pan. With processor running, add tarragon, lemon peel, and onions through the small feed tube. Process until chopped, 5 to 8 seconds. Scrape sides of bowl. Add celery. Pulse 2 to 3 times, about 2 seconds each time, or until chopped. Add egg, lemon juice, salt, pepper, and 3.4 cup (175 ml) bread crumbs. Pulse 2 to 3 times, about 2 seconds each time, or until mixed. Add salmon. Pulse 5 to 6 times, about 2 seconds each time, or just until mixed. Mixture will be soft; chill, if desired, for easier handling. Shape into 4 cakes, 1.2-inch (1.25 cm) thick. Coat both sides of cakes with remaining bread crumbs. In large skillet over medium heat, heat oil and butter. Add cakes. Cook 5 to 8 minutes, or until golden brown and thoroughly heated, carefully turning once. Serve with Cilantro-Caper Mayonnaise. Yield: 4 servings. *Two 7-ounce (200 g) cans of salmon, drained, may be substituted, if desired. Tip: Mayonnaise and uncooked cakes may be made and refrigerated up to 1 day in advance. Cook cakes just before serving. Per Serving: About 510 cal, 29 g pro, 10 g carb, 38 g total fat, 7 g sat fat, 140 mg chol, 450 mg sod. 45 BREADS Honey Wheat Bread 2. cup (160 ml) milk 3 1. cup (80 ml) water 3 3 tablespoons (45 ml) butter or margarine, cut into pieces 3 tablespoons (45 ml) honey 1 package active dry yeast 11.cups (355 ml) 2 all-purpose flour 11.cups (355 ml) whole 2 wheat flour 3.cup (175 ml) walnut 4 halves or pieces 1.cup (60 ml) wheat 4 germ 1 teaspoon (5 ml) salt 1 teaspoon (5 ml) melted butter or margarine, if desired 1 teaspoon (5 ml) wheat germ, if desired Combine milk, water, 3 tablespoons (45 ml) butter, and honey in small saucepan. Heat over low heat until warm, 105°F to 115°F (40.5°C to 46.1°C). Stir in yeast to dissolve. Set aside. Position dough blade in work bowl. Add all-purpose flour, whole wheat flour, nuts, 1.4 cup (60 ml) wheat germ, and salt. Process about 10 seconds; scrape sides of bowl. Process until mixed, about 10 seconds, scraping sides of bowl if necessary. With processor running, slowly add yeast mixture through the small feed tube. Process 1 to 11. 4 minutes; dough will form a slightly sticky ball. Remove dough to greased bowl, turning dough to grease all sides. Cover; let rise in warm place until double in size, about 45 to 60 minutes. Punch dough down. Shape into a loaf and place in greased 81.2 x 41.2 x 21.2-inch (21.6 x 11.4 x 6.3 cm) loaf pan. Cover; let rise in warm place until double in size, 45 to 60 minutes. If desired, brush with melted butter and sprinkle with wheat germ. Bake at 375°F (191°C) for 30 to 40 minutes, or until loaf is brown and sounds hollow when tapped. Cool on wire rack. Yield: 1 loaf (12 servings). Per Serving: About 200 cal, 6 g pro, 29 g carb, 8 g total fat, 2.5 g sat fat, 10 mg chol, 200 mg sod. 46 Country White Bread 3. cup (175 ml) water 4 1. cup (60 ml) milk 4 2 tablespoons (30 ml) butter or margarine 1 package active dry yeast 3 cups (710 ml) all-purpose flour 1 tablespoon (15 ml) sugar 1 teaspoon (5 ml) salt 1 teaspoon (5 ml) melted butter or margarine, if desired Combine water, milk, and 2 tablespoons (30 ml) butter in small saucepan. Heat over low heat until warm, 105°F to 115°F (40.5°C to 46.1°C). Stir in yeast to dissolve. Set aside. Position dough blade in work bowl. Add flour, sugar, and salt. Process until mixed, about 5 seconds, scraping sides of bowl if necessary. With processor running, slowly add yeast mixture through the small feed tube. Process 1 to 11. 4 minutes; dough will form a slightly sticky ball. Remove dough to greased bowl, turning dough to grease all sides. Cover; let rise in warm place until double in size, 45 to 60 minutes. Punch dough down. Shape into a loaf and place in greased 81.2 x 41.2 x 21.2-inch (21.6 x 11.4 x 6.3 cm) loaf pan. Cover; let rise in warm place until double in size, 45 to 60 minutes. Brush with 1 teaspoon (5 ml) melted butter, if desired. Bake at 375°F (191°C) for 35 to 40 minutes, or until loaf is deep golden brown and sounds hollow when tapped. Remove loaf from pan immediately. Cool on rack. Yield: 1 loaf (12 servings). Per Servings: About 130 cal, 4 g pro, 24 g carb, 2.5 g total fat, 1.5 g sat fat, 5 mg chol, 200 mg sod. 47 Country White Bread Variations Cinnamon Bread After first rising, roll out dough into a 15 x 9-inch (38 x 23 cm) rectangle. Spread with 1 tablespoon (15 ml) soft butter or margarine. Sprinkle with 3 tablespoons (45 ml) sugar and 1 teaspoon (5 ml) cinnamon. Starting at short end, roll firmly to form loaf. Pinch to seal ends and bottom seam. Place seam side down in 81.2 x 41.2 x 21.2-inch (21.6 x 11.4 x 6.3 cm) greased loaf pan. Proceed as directed for white bread. Yield: 1 loaf (12 servings). Per Serving: About 150 cal, 4 g pro, 27 g carb, 3....

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