Franconian Onion Bread
Makes 40 hors doeuvres
1/2 cup milk
1 Tablespoon sugar
2 teaspoons salt
1/4 cup corn oil margarine
1/4 cup warm water (105 - 115 degrees)
1 pkg dry yeast
1 egg
2 1/2 - 2 3/4 cups unsifted flour
Topping:
1/4 lb bacon, diced
2 lbs onions, sliced
1/3 cup sour cream
2 eggs, slightly beaten
1 teaspoon salt
1 teaspoon caraway seed
Scald milk; stir in sugar, salt and margarine. Cool to lukewarm. Put water
into a large bowl. Sprinkle on yeast; stir until dissolved. Stir in milk
mixture, egg and 1 cup flour; beat until smooth. Stir in enough additional
flour to make a soft dough. Turn out onto a lightly floured board. Knead
until smooth and elastic 8 to 10 minutes. Place in a greased bowl,
turning to grease top. Cover; let rise in warm place until doubled, about
1 hour. Meanwhile, cook bacon in a large skillet until transparent. Add
onions and saute until transparent; cool. Mix in last 4 ingredients. Set
aside. Punch dough down. Roll out to an 11 x 16 inch rectangle. Place
in jelly roll pan, pushing dough up around edges to form a rim. Spread
onion mixture on the dough. Bake at 400 degrees F for 30 - 35 minutes,
until center is set and edges of dough are lightly browned. Cut into 2
inch squares and serve warm.
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