Zwiebelkuchen
Ingredients
1 ½ c lukewarm water1 ½ tsp sugar
4 ½ tsp active dry yeast
3 ¾ c all purpose flour
1 ½ tsp salt
4 tbsp vegetable oil
For the topping you will need:
2 large onions
1/4 lb bacon, chopped
1 – 8 oz container of sour cream
Instructions
Add sugar and yeast to the water and prove the yeast for 10 minutesCombine flour, salt, oil and yeast mixture in a large bowl until it forms a shaggy mess
Scoop the dough out onto a floured surface and knead until the dough is soft and pliable
Place in a lightly oiled bowl; turning to coat all sides of the dough
Cover with a towel and allow to rise for 30 minutes
While the dough is rising, thinly slice 2 large onions that have been cut in half.
Saute the onions just until they are translucent. Do not let them brown.
Chop ¼ lb of bacon
After the 30 minutes are up. Turn the dough out onto a generously greased baking sheet
Spread the dough over the entire bottom and up the sides of the baking sheet.
Dock the dough with a fork.
Then place into a 350 degree F oven for 10 minutes. (This is a step that I added because I found that the crust didn’t always cook completely otherwise.)
Remove the crust from the oven and spread with sour cream.
Next layer on the sautéed onions
Make sure to spread the onions evenly over the sour cream.
Top with the chopped bacon
Return to the oven for an addition 20 to 25 minutes. After 20 minutes, check to see if the bottom of the crust is a light golden brown. If not, put it back in the oven for 5 to 10 more minutes.
Slice the zwiebelkuchen and serve hot