Kraeuterfladen - Waehe (swabian Pizza) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
250 gram: Flour, 2 cups plus 3 1/2 Tbsp
25 gram: Fresh yeast, .9 oz
1 3/4 liter: Milk, 1/2 cup plus 1/2 Tbsp
1 dash: Salt,
1: Egg,
50 gram: Butter, 3 1/2 Tbsp
Topping:,
4 bunch: To 5 bn green onions,
2 bunch: To 3 bn chives,
1 tsp: , (level) ground nutmeg
1/8 liter: Sour cream, 1/2 cup plus 1/2 Tbsp
1: Egg,
Salt to taste,
150 gram: Butter, 2/3 cup
Directions:
Dough:
Mix a regular yeast dough and shape it into small
circles, 4 1/2 to 6 inches in diameter. Then stretch
these circles, from the center towards the edges so
that the center is slightly thinner and the edge of
the circle forms a slightly thicker rim. Finely chop
the onion and chives, mix with the egg and sour cream.
Stir in the nutmeg and salt. Fill the center of the
Waehe with this mixture. Bake at moderate heat
until yellow. Remove from oven, dot with butter, and
serve piping hot.
Serves 4.
From: DSCHWAEBISCH KUCHE by Aegidius Kolb and
Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten.
1976. (Translation/Conversion: Karin Brewer) Posted
by: Karin Brewer, Cooking Echo, 8/92
Source from luhu.jp
Mix a regular yeast dough and shape it into small
circles, 4 1/2 to 6 inches in diameter. Then stretch
these circles, from the center towards the edges so
that the center is slightly thinner and the edge of
the circle forms a slightly thicker rim. Finely chop
the onion and chives, mix with the egg and sour cream.
Stir in the nutmeg and salt. Fill the center of the
Waehe with this mixture. Bake at moderate heat
until yellow. Remove from oven, dot with butter, and
serve piping hot.
Serves 4.
From: DSCHWAEBISCH KUCHE by Aegidius Kolb and
Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten.
1976. (Translation/Conversion: Karin Brewer) Posted
by: Karin Brewer, Cooking Echo, 8/92
Source from luhu.jp