1 : lb Phyllo dough thaw if
Frozen : Frozen
2 : Whole chicken breasts
Skinned : Skinned and bonned
2 : tb Butter
1 : tb Minced onion
2 : 1/ tb Flour
1 : ts Curry powder to taste
1 : c Light cream
1/2 : ts Salt
1/2 : c Chopped walnut
1/2 : lb Melted butter/margarine
1/2 : c (4-oz) diced chicken
Breast : Breast
2 : tb Flour
1/2 : ts Salt
1 : /2 ts Curry powder
2/3 : c Evaporated milk
1/3 : c Golden raisins
1/4 : c Chopped fine green onion
1/4 : c Toasted chopped almonds
12 : Sheets thawed phyllo dough
1/2 : c Melted butter
0: Note: Caramelized curried onions give this bread a rich flavor, while chickpeas provide extra protein and a pleasing contrast in textures
1: The sponge (intermediary rising of part of the dough) gives the bread extra lift and flavor
2: 1
3: Heat the olive oil in a large nonstick skillet
4: Cook the onions over medium-low heat until a light golden brown, about 10 minutes, stirring occasionally
5: Stir in the chickpeas and curry powder and continue sauteing the onions until a deep golden brown, about 3 minutes
6: 2
7: Combine the yeast, sugar, and 1/4 cup warm water in a small mixing bowl and stir to mix
8: Let stand for 6 to 8 minutes: It should foam like a head of beer
9: 3
10: Prepare the sponge: Stir 2 tablespoons warm water into the yeast mixture
11: Stir in 1 cup flour or enough to obtain a moist but shapable dough
12: Roll the dough into a ball and drop it into a deep bowl filled with warm water
13: It will sink to the bottom
14: After 5 to 10 minutes, it will rise to the surface
15: The sponge is now activated and ready to use
16: 4
17: Transfer the sponge to a large mixing bowl
18: Stir in the remaining water, the 2 tablespoons honey, the salt, and the onion-chickpea mixture
19: Stir in the flour, one cup at a time
20: 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
21: Turn the dough out onto a lightly floured work surface
22: Wash the bowl and lightly oil it with spray oil
23: 5
24: Knead the dough for 6 to 8 minutes, or until smooth and elastic
25: If the dough is too sticky to knead, work in a little more flour
26: 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
27: 6
28: Return the dough to the oiled bowl and cover with plastic wrap
29: Place it in a warm, draft-free spot and let it rise for 1 1/2 to 2 hours, or until doubled in bulk
30: (The dough can be allowed to rise at lower temperatures, even in the refrigerator, but the rising time will be longer
31: ) 7
32: Punch the dough down and cut in half
33: Pat each half into an 8-inch-long oval
34: Plump the ovals in the center and drop them, seam side down, into two 9-inch loaf pans greased with spray oil
35: 8
36: Cover the loaves with dish towels and let the dough rise again until doubled in bulk
37: Preheat the oven to 375 degrees F
38: 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
39: 9
40: Bake the loaves for about 35 to 40 minutes, or until firm and nicely browned
41: The standard test for doneness is to tap the bottom of the loaf: If it sounds hollow, the bread is cooked
42: You can also test for doneness with an instant-read thermometer: The internal temperature should be about 190degrees F
43: 10
44: Let the breads cool for 5 minutes in the loaf pans, then turn them out onto a cake rack
45: Let cool slightly or completely
46: (Bread piping hot out of the oven is very hard to slice
47: ) Makes 2 loaves (24 slices) NOTE: I used 1 tbls olive oil and 1 tbls balsamic vinegar to carmelize the onions
48: Recipe by: Steven Raichlen's High-Flavor Low-Fat Vegetarian Cooking Posted to Digest bread-bakers
49: v097
50: n010 by Terry and Kathleen Schuller <schuller@ix
51: netcom
52: com> on Feb 05, 1997
53: