Leek Bread with Bacon and Sour Cream or Crème Fraiche and Bread with Red Onions

Both breads are baked with the same dough. The dough recipe given here is enough for both toppings at the same time. If you want to cook only one type of bread, halve the amount of ingredients and take only one egg yolk instead of a whole egg.

The leek bread with bacon and sour cream or crème fraiche – also called “schmant” in some regions – is a little more complicated to prepare than the bread with red onions, but it is all the richer for it.

Sift the flour into a suitable bowl and make an indentation in the center.

Crumble the yeast into it and let it melt with a little bit of water. Mix with the remaining water, sugar, salt, a little bit of lard, egg, pepper and olive oil to make a smooth dough. Cover and let rise until doubled in volume.

Knead the dough repeatedly, divide it in half and roll it out on a floured surface to the size of the baking sheets. Lightly grease the trays and place the dough sheets on top.

For the bread with red onions: peel the onions and cut them into thin slices. Brush the pastry sheet with a little beaten egg white and place the onion slices on top of each other. Brush with the remaining egg white and sprinkle with salt and pepper. Cover and let rise for 15 minutes. Bake the bread at 200 °C in a heated oven for 20 min.

For the leek bread: cut the bacon into small cubes. Clean the leek, rinse, drain and cut diagonally about three millimeters thick slices. The

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