Onion and bacon bread

For the French and German regions of Alsace, Rhenish Hesse, Palatinate, Franconia, and Swabia this bread comes under different forms and recipe versions, varying from pies to onion topping breads or quiches. Prepared in the colder months of the year, it is served with the ``New wine``of the year. Some variations are cooked in combination with seeds – such as caraway – or nuts – such as wall nuts.

Ingredients:
700 g white flour
20 g yeast
200g butter
7 ml salt
350 ml milk
120 g bacon
120 g onion
4 eggs
Pepper
300 g walnuts (or 120g caraway)



1. Sift flour into a bowl with the salt and pepper.

2. Dissolve yeast in a cup with 100 ml of tepid milk. Add together with the remaining milk to a well in the center of the flour. Mix in a little of the flour and leave covered in a warm place to ferment for 30 minutes.



3. Fry the bacon together with the onion. Let cool.



4. Beat the eggs and add to the dough composition together with 150g of butter.

5. Knead for 5 to 8 minutes to get soft dough. Let the dough rise for 45-60 minutes.

6. Add to the dough composition the onion and bacon with nuts (or seeds). Knead to homogenize the composition and let rise for 45-60 minutes.

7. Preheat the oven to 200 C.

8. In a butter greased baking mold, place dough and bake at 200C for 45-50 minutes.



9. Let cool on a wire rack before serving.

Printer friendly downlodable recipe in English, here:

Onion and Bacon Bread En