Prep time:
| Cook time:
| Total time:
| Yield: 3 , Serving size: 2 slices (8 to 10 servings)
Ingredients: 3 and 3/4 cup of flour
1tsp salt
4 tsp quick rise yeast
2 cups of hot water
2 tbsp of olive oil
Some extra flour depending on dough consistency.
1 lb. Speck or good quality thick slice American bacon. (Also can use Westphalian Ham or Prosciutto)
1 pint sour cream, quark or creme fraische
1 -2 tablespoon caraway seeds
(optional)
"Speck" is German cured meat similar to bacon.
It is sometimes closer to Prosciutto only it is smoked.
Speck however is generally cured with Juniper and it is smoked over beech wood. The term Vesper in
German refers to a midmorning snack between breakfast and lunch or an afternoon break between lunch and dinner.
They also use the words
A Zwischenmahlzeit is also referred to as Brotzeit, Vesper and Zweites Frühstück.
Often for this "snack" or Vesper they eat rolls and a nice smoked meat like this vesperbacon.
The Speck works fantastic for this as would American bacon. Also Westphalian ham works well.
The base of this pizza like dish uses sour cream, you can also use creme fraische or quark.
a dish of caraway seeds and a bowl of nice sliced onions.
Making the dough
Mix the ingredients for the dough up and let it sit for 20 min. You can use any recipe or
store bought bread dough or sometimes you can find uncooked pizza dough at the grocery store.
Pre heat oven to 450 degrees
It many places in Germany it is traditional to make it in a rectangle that fits nicely on a baking sheet. Roll out some of the dough very thin, oil the sheet pan and dust it with a little flour. Then lay out the dough, pushing the edges up to the sides of the pan to make a little ridge. Then spread a very thin coat of sour cream on it.
You can of course use round pizza pans.
Next sprinkle with onions and some caraway seeds.
Simone made one of the round ones with just the Speck and one with onions and the Speck
Bake the Zwiebelkuchen in the middle part of the oven for about 20 minutes or till the crust is lightly browned.
It is nice how the crust gets bubbles up a bit and gives nice texture.
A recipe book and short biography of my Grandmother Emma Block. Her recipes, culture and cooking styles that were brought over from Germany. How they evolved when she came to America in the early 1900s and settled in Portland, Oregon on the west coast of the United States. Over 100 recipes
Bonus Recipe CD with the Ebook and recipes with step by step pictures
Biography of my grandma
Emma Block From Germany with Love tells the story of my grandma, Emma Block, growing up in a little town in Baden/ Würtemberg, Germany near Heidelberg named Steinsfurt. Then at the age of 15 immigrating to the United States, taking a train with one of her sisters and brothers to Hamburg and sailing the Atlantic with other hope filled Germans wanting to make a life in the "New World". It was not easy but with good values learned in her German upbringing made a full life, had a wonderful family with lots of fun and celebration including the great German meals.
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