INGREDIENTS

INSTRUCTIONS

LOAVES (20 SLICES ) DAIRY-FREE  The best type of onions for
caramelizing are the sweet varieties,  such as Vidalia, Maui and Walla
Walla. If none of these are  available, use yellow onions. This bread
requires advance planning  and preparation. Letting the yeast mixture
or "sponge", sit overnight  enhances the bread's wheat flavor.  SPONGE:
Place 1 cup water in mixing bowl. Sprinkle yeast over water  and stir
in. Let sir for 2 minutes. Mix in 1 cup bread flour. Cover  bowl with
plastic wrap and let sir overnight or for 14 to 16 hours.  Heat oil and
sugar in heavy-bottomed saucepan over medium heat for 1  minute. Add
onions and saute, stirring occasionally until browned and  caramelized,
about 12 minutes. Remove from heat; set aside.  Place water in bowl of
electric mixer or in mixing bowl. Sprinkle  yeast over water and stir
in. Let sit for 2 minutes. Add sponge, both  flours, salt and pepper.
Mix with dough hook until ingredients are  combined, about 2 minutes.
Or beat vigorously with a wooden spoon for  8 to 10 minutes. Let dough
rest for 15 minutes. Add caramelized  onions and resume mixing, until
dough is silky and elastic and pulls  away from sides of bowl. Dough
should be very wet and sticky but  still elastic.  Transfer dough to
lightly oiled bowl and cover with plastic wrap. Let  rise in a warm
place until doubled in size, about 1 1/2 hours. Turn  over a baking
sheet and sprinkle with cornmeal or flour. Place dough  on a
well-floured work surface, handling it gently to preserve as  much
volume as possible; cut into 2 equal pieces.  Gently pull and stretch
each piece of dough into a flat round, about  1 A inches thick.
Transfer to prepared baking sheet. Cover with  plastic wrap and let
rise in a warm place for 45 minutes to an hour.  Preheat oven to 450 F.
Using a spray bottle, sprirz oven walls with  water. Work quickly so
oven does nor lose heat. Bake until bread  browns, about 16 to 18
minutes. Transfer flatbreads to a rack to cool.  PER SLICE: 113 CAL.;
3G PROT.; 2G TOTAL FAT (00 SAT. FAT); 21G CARB.;  0 CHOL.; 263MG SOD.;
1G FIBER.  Reprinted with permission from Flavored Breads by Mark
Miller and  Andrew MacLauchlan. Copyright 1996. Ten Speed Press, P.O.
Box 7123  Berkeley, CA 94707.  Converted by MC_Buster.  Recipe by:
Vegetarian Times, October, 1998, page 62  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 121
Calories From Fat: 16
Total Fat: 1.8g
Cholesterol: 0mg
Sodium: 265.4mg
Potassium: 72.4mg
Carbohydrates: 22.6g
Fiber: 1.1g
Sugar: 3.1g
Protein: 3.5g