Baden Remembered

 


Flammenkuchen


Yeast Paste

250 g flour
150 ml cream
100 ml sour cream
1 egg
bacon
onion

Preparation:

Mix flour with salt, dissolve yeast in lukewarm water (50 ml).
Mix it with the flour until you have a firm past.
DON'T LET IT RISE.
Roll the paste out in a grease pan, the ends up a little.
Mix the cream, sour cream, and egg.
Pour it on the paste and put bacon and onions on it.

Put the pan in the 'cold' oven.
Bake it for 15 min at 150 C (300 F) and then
15 min at 200C (400F).
It should be golden brown

Recipe by: Ursula Cote
Taken from: Last Leap,
The CFB Baden Soellingen Closure Recipe Book


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