Curried Onion Bread

Note: Caramelized curried onions give this bread a rich flavor, while
chickpeas provide extra protein and a pleasing contrast in textures. The
sponge (intermediary rising of part of the dough) gives the bread extra
lift and flavor.

1. Heat the olive oil in a large nonstick skillet. Cook the onions over
medium-low heat until a light golden brown, about 10 minutes, stirring
occasionally. Stir in the chickpeas and curry powder and continue sauteing
the onions until a deep golden brown, about 3 minutes.

2. Combine the yeast, sugar, and 1/4 cup warm water in a small mixing bowl
and stir to mix. Let stand for 6 to 8 minutes: It should foam like a head
of beer.

3. Prepare the sponge: Stir 2 tablespoons warm water into the yeast
mixture. Stir in 1 cup flour or enough to obtain a moist but shapable
dough. Roll the dough into a ball and drop it into a deep bowl filled with
warm water. It will sink to the bottom. After 5 to 10 minutes, it will rise
to the surface. The sponge is now activated and ready to use.

4. Transfer the sponge to a large mixing bowl. Stir in the remaining water,
the 2 tablespoons honey, the salt, and the onion-chickpea mixture. Stir in
the flour, one cup at a time. Add flour until the dough becomes too stiff
to stir: it should be dry enough to come away from the sides of the bowl
but soft enough to knead. Turn the dough out onto a lightly floured work
surface. Wash the bowl and lightly oil it with spray oil.

5. Knead the dough for 6 to 8 minutes, or until smooth and elastic. If the
dough is too sticky to knead, work in a little more flour. Note: The dough
can be mixed and kneaded in a heavy-duty mixer fitted with a dough hook or
a large food processor fitted with a dough blade.

6. Return the dough to the oiled bowl and cover with plastic wrap. Place it
in a warm, draft-free spot and let it rise for 1 1/2 to 2 hours, or until
doubled in bulk. (The dough can be allowed to rise at lower temperatures,
even in the refrigerator, but the rising time will be longer.)

7. Punch the dough down and cut in half. Pat each half into an 8-inch-long
oval. Plump the ovals in the center and drop them, seam side down, into two
9-inch loaf pans greased with spray oil.

8. Cover the loaves with dish towels and let the dough rise again until
doubled in bulk. Preheat the oven to 375 degrees F. Brush the top of each
loaf with beaten egg white or water and, using a sharp knife or razor
blade, make a series of parallel diagonal slashes, 1/4 to 1/2 inch deep.

9. Bake the loaves for about 35 to 40 minutes, or until firm and nicely
browned. The standard test for doneness is to tap the bottom of the loaf:
If it sounds hollow, the bread is cooked. You can also test for doneness
with an instant-read thermometer: The internal temperature should be about
190degrees F.

10. Let the breads cool for 5 minutes in the loaf pans, then turn them out
onto a cake rack. Let cool slightly or completely. (Bread piping hot out of
the oven is very hard to slice.) Makes 2 loaves (24 slices) NOTE: I used 1
tbls olive oil and 1 tbls balsamic vinegar to carmelize the onions.