Croatian Onion Kuchen
|All purpose flour||2 Cup (32 tbs)|
|Active dry yeast||1 Packet|
|Milk||3⁄4 Cup (12 tbs)|
|Onions||3 Medium, cut in thin wedges|
|Dairy sour cream||1⁄4 Cup (4 tbs)|
In mixing bowl stir together 3/4 cup of the flour and yeast.
Heat milk, butter, and 1/4 teaspoon salt just till warm (115-120°), stirring constantly.
Add to mixing bowl.
Beat at low speed of electric mixer for 1/2 minute, scraping bowl.
Beat 3 minutes at high speed.
By hand, stir in remaining flour.
Turn out on floured surface and knead till smooth and elastic (5 to 8 minutes).
Place in greased bowl turning once.
Cover; let rise in warm place till double (about 1 hour).
Meanwhile, cook bacon till crisp; drain, reserving drippings in pan.
Crumble bacon and set aside.
Add onion to pan; cover and cook over low heat till onions are tender, about 10 minutes.
Punch down dough; cover; let rest 10 minutes.
Roll out on floured surface to 12x8-inch rectangle.
Place in greased 12 x 7 1/2 x 2-inch baking dish.
Sprinkle onions atop.
Beat together eggs, sour cream, and 1/4 teaspoon salt; pour over onions.
Top with bacon.
Let rise till double (30 minutes).
Bake at 375° for 20 to 25 minutes.