Post by peterd on Aug 20, 2011 10:41:21 GMT -8
When I was stationed in Nuernberg, during the springfest they served Zwiebelkuchen (Onion Sheetbread). I found a recipe and it goes like this:
1lb flour
1 pkg dry yeast
1/2 cup of warm milk
4 Tbsp melted butter
2 eggs
1 tsp salt
Spread:
1 3/4 lbs onions, speeled and sliced
2/4 lb bacon, diced (try smoked)
4 eggs
1/2 cup of sour cream
salt, pepper, and paprika
2 Tbsp, caraway seeds
Combine four, yeast, milk, butter, 2 eggs, and salt in a large mixing bowl. Cover let rise until doubled in size. Fry bacon and onions until onion is transparent. Roll dough out into greased jellyroll pan. Spread onion and bacon mixture on dough evenly, cover and let it rise until dough is just under rim of pan. Whisk eggs, sour cream, salt and spices together and pour over dough. Preheat oven to 325 and bake for 20 minutes or until nicely browned. Serve hot with a green salad and dry white wine (Riesling is great).
1lb flour
1 pkg dry yeast
1/2 cup of warm milk
4 Tbsp melted butter
2 eggs
1 tsp salt
Spread:
1 3/4 lbs onions, speeled and sliced
2/4 lb bacon, diced (try smoked)
4 eggs
1/2 cup of sour cream
salt, pepper, and paprika
2 Tbsp, caraway seeds
Combine four, yeast, milk, butter, 2 eggs, and salt in a large mixing bowl. Cover let rise until doubled in size. Fry bacon and onions until onion is transparent. Roll dough out into greased jellyroll pan. Spread onion and bacon mixture on dough evenly, cover and let it rise until dough is just under rim of pan. Whisk eggs, sour cream, salt and spices together and pour over dough. Preheat oven to 325 and bake for 20 minutes or until nicely browned. Serve hot with a green salad and dry white wine (Riesling is great).