Cuisine Featured: Croatian
The Melting Pot section is where we have placed recipes for cuisines brought to America by the many immigrants to our shores. Over the years these cuisines have been Americanized, i.e., most viewers of our site have probably been exposed to many of these cuisines, either via the dining-out route or, perhaps, directly within our own families due to the multi-ethnic makeup therein. As an example of this multi-ethnicity within a single family, I can cite my own case-- My family consists of the following ethnicities: English, Irish, Scottish, German, Polish and Greek. Is it any wonder then that America is called the Melting Pot?
At the bottom of this page, you will have an opportunity to E-mail us and give us your thoughts on this page. We encourage this. After all, we will be tailoring this "Cooking Around the World" series according to the wishes of our viewers.
¼ c lukewarm water (110° to 115°) ½ tsp salt
1 package active dry yeast 5 T unsalted butter, softened
1 tsp sugar 1 c lukewarm milk (110° to 115°)
3 c all-purpose flour
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BREAD: In a small bowl, sprinkle the lukewarm water with the yeast and
sugar. Let the mixture rest for 1 or 2 minutes, then stir to dissolve the
yeast. Set the bowl aside in a warm, draft-free place (such as an unlighted
oven) for 6 to 8 minutes, or until the yeast mixture has almost doubled in
volume.Sift the flour and ½ tsp of salt together into a large mixing bowl and make a well in the center. Drop in the yeast mixture, 4 T of the softened butter and the milk and, with a wooden spoon, slowly stir the dry ingredients into the liquid. Continue to stir until the dough can be gathered into a ball.
Coat the bottom and sides of a large bowl with 1 T of softened butter and set the dough in the bowl. Drape loosely with a kitchen towel and set aside in the warm, draft-free place for 1 hour, or until the dough has almost doubled in volume.
TOPPING:
4 T unsalted butter 2 eggs
3 medium-sized onions, peeled and ¼ tsp salt
cut crosswise into ¼-inch-thick ¼ c sour cream
rings 1 T unsalted butter, softened
2 slices bacon
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TOPPING: Melt 4 T of butter in an 8- to 10-inch skillet over moderate
heat. When the foam subsides, add the onions and cook, stirring constantly,
for 6 to 8 minutes, or until the onions are soft and translucent; do not
let them brown. Set aside to cool to room temperature. Drop the bacon into
a pan of boiling water, bring back to a boil, and cook briskly for 2 to 3
minutes. Drain the bacon, pat the slices dry with paper towels, and cut them
into ¼-inch bits. Set aside.In a small mixing bowl, beat the eggs with a fork or wire whisk. Stir in ¼ tsp of salt and the sour cream, and set aside.
With the tablespoon of softened butter, coat the bottom and sides of a 9-by-12-by-2-inch baking dish. Place the dough on a lightly floured board and knead, pressing it down with the heels of your hands, pushing it forward, and folding it back on itself. Continue to knead until the dough is smooth and elastic, then pat it into the buttered baking dish, stretching it gently to fill the dish.
Scatter the cooled onion rings over the top of the dough and, using a rubber spatula, cover them with the sour-cream mixture. Sprinkle the surface with the bacon bits and set the dough aside in the warm, draft-free place for almost 30 minutes, or until it has almost doubled in volume.
Preheat the oven to 375°. Bake the bread in the center of the oven for 30 minutes. Let it cool to lukewarm before cutting and serving. Serves 10 to 12.
