SAUERKRAUT ON BREAD DOUGH
This German appetizer goes really well with a crisp Riesling or German beer!
Provided by Catrin
Categories Bread Yeast Bread Recipes Flat Bread Recipes
Time 2h40m
Yield 12
Number Of Ingredients 13
Steps:
- Crumble the yeast into a small bowl. Pour in the sugar and water, and stir with a fork until the yeast has dissolved. Allow to sit for 15 minutes, then stir in the salt and clarified butter.
- Pour the flour into a large bowl and make a well in the center. Stir in the yeast mixture, then knead until the dough is smooth and elastic, about 12 minutes. Return dough to the bowl, cover with a cloth, and let rise in a warm place until doubled in bulk, about 1 hour.
- While dough is rising, cook bacon in a skillet over medium heat until nearly crispy; drain off fat. Mix together the sour cream, eggs, caraway seed, nutmeg, salt, and pepper in a bowl until smooth. Set aside.
- Preheat oven to 350 degrees F (175 degrees C).
- Roll out the dough into a rectangle to fit a baking sheet. Place the dough onto the baking sheet and sprinkle with bacon. Evenly cover the dough with well drained sauerkraut, then drizzle the sour cream and egg mixture over the sauerkraut.
- Bake on the middle rack of the preheated oven for 40 minutes, or until bread is browned on the top and underneath. Let cool slightly, then cut into squares to serve.
Nutrition Facts : Calories 315.4 calories, Carbohydrate 24.9 g, Cholesterol 99.4 mg, Fat 20.6 g, Fiber 2.3 g, Protein 8.1 g, SaturatedFat 10.1 g, Sodium 680.2 mg, Sugar 2.1 g
SAUERKRAUT BREAD
Found this on recipegoldmine.com. I was looking for this recipe that wasn't for a bread machine. Glad I found this one!
Provided by Suzie_Q
Categories Yeast Breads
Time 3h30m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 9
Steps:
- In large bowl, sprinkle yeast over water. Stir until dissolved. Blend in potato flakes, brown sugar, salt, caraway seed, oil and sauerkraut. Gradually add flour to make a stiff dough. Knead on floured surface for 4 minutes. Cover and let rise in warm spot until doubled in size, about 45 minutes to 1 hour.
- Punch down and shape into loaf. Place in oiled 9 x 5-inch baking pan. Cover and let rise in warm place until doubled in size, about 45 minutes to 1 hour.
- Heat oven to 350 degrees F.
- Bake for 50 to 60 minutes or until deep golden brown.
Nutrition Facts : Calories 181.3, Fat 2.7, SaturatedFat 0.4, Sodium 428.5, Carbohydrate 34.5, Fiber 2.1, Sugar 4.1, Protein 4.5
POLISH SAUERKRAUT BREAD
Hearty, chewy slices of this light rye bread are terrific by themselves or with a favorite meal.
Provided by Taste of Home
Time 50m
Yield 2 loaves (16 slices).
Number Of Ingredients 9
Steps:
- In a large bowl, combine 3 cups all-purpose flour, rye flour, sugar, salt and yeast. In a saucepan, heat water and butter to 120°-130°. Add to dry ingredients; beat until smooth. Stir in sauerkraut and enough remaining all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into two loaves, about 9 in. long. Grease two baking sheets or 9x5-in. loaf pans and sprinkle with cornmeal. Place loaves in prepared pans. Cover and let rise in a warm place until doubled, about 45 minutes., Lightly brush tops of loaves with water. With a very sharp knife, make four to five diagonal slashes across the top of each loaf. Bake at 400° for 20 minutes. Reduce heat to 350°; bake 10-15 minutes longer or until lightly browned. Remove from pans to wire racks to cool.
Nutrition Facts :
KRAUT BIEROCKS
These meat-and-cabbage-mixture filled sweet rolls make a great main dish, and are also great as a snack. They reheat well, so leftovers are also great! Sauerkraut can be used in place of the cabbage for more of a 'kraut flavor'.
Provided by Kim Van Pelt
Categories World Cuisine Recipes European German
Time 1h45m
Yield 10
Number Of Ingredients 16
Steps:
- To Make Sweet Dough: In a medium bowl combine the yeast, sugar and water and mix together; let stand 10 minutes. Stir in flour, dry milk, baking powder and shortening, then knead mixture for 10 minutes, adding as little flour as necessary. Cover bowl with a damp cloth and let rise in a warm place for 30 minutes, then knead again.
- To Make Filling: Meanwhile, brown beef, sausage and onion in a large skillet over medium high heat. Drain extra fat from skillet, then stir in cabbage, mustard, salt and pepper and cook for 5 minutes. Add cheese and cook, stirring, until cheese is melted.
- Preheat oven to 350 degrees F (175 degrees C).
- Flatten a piece of dough. Place large spoonful of meat filling onto dough and fold over to form a round bun. Lay folded-side-down in a lightly greased 9x13 inch baking dish. Repeat with remaining dough and filling.
- Bake in preheated oven for 20 minutes, or until golden brown.
Nutrition Facts : Calories 630.4 calories, Carbohydrate 55 g, Cholesterol 69.3 mg, Fat 34.3 g, Fiber 2.2 g, Protein 24.6 g, SaturatedFat 12.8 g, Sodium 1129.3 mg, Sugar 13.9 g
SAUERKRAUT RYE BREAD (SUGAR FREE)
Practically a meal by itself, this bread sounds packed with both taste and texture. Cannot wait to try this for a reuben sandwich. Start the "sponge" anywhere from 6 to 18 hours before you plan to make the bread. Found on the www.ILovePickles.com web site. Times are a guess-timate and do not include the 2 1/2 hours of rising time.
Provided by Kats Mom
Categories Yeast Breads
Time 1h20m
Yield 2 loaves
Number Of Ingredients 11
Steps:
- SPONGE (6-18 hours in advance): In a large bowl, mix 2 cups of rye flour, yeast and 1 1/2 cups of water until smooth.
- Cover with plastic wrap and let stand at room temperature for at least 6 but no more than 18 hours (the mixture rises and falls as it ferments but should appear as a soft doughy mass when ready).
- Add sauerkraut, 1/2 cup warm water, shortening, caraway seeds, salt and 1 cup of rye flour; mix well with wooden spoon.
- Gradually stir in 3 cups of the unbleached flour to make a stiff dough (the dough will be quite sticky at first, becoming smoother and more elastic as flour is added in next steps).
- Turn dough out onto floured surface and knead for 10 minutes, adding enough of the remaining flour to keep dough from sticking.
- Knead until smooth, elastic and no longer sticky.
- Place dough in large clean bowl; cover and let rise in a warm place until almost tripled in volume (1 1/2 to 2 hours).
- Punch dough down; divide in half.
- Knead each piece a few times, then shape into smooth round or oval loaves.
- Place each loaf on a greased cookie sheet; cover loosely with a towel and let rise until almost double in volume (about 50 minutes).
- Preheat oven to 400 degrees.
- Brush top and sides of loaves with the beaten egg white.
- Make 3 to 4 slashes, 1/2-inch deep, on surface of loaves with a very sharp knife.
- Bake on middle rack in oven for 35 to 40 minutes or until crust is golden brown and loaves sound hollow when tapped.
- Slide onto cooling rack.
- Can be served slightly warm or completely cooled.
Nutrition Facts : Calories 1628, Fat 19.1, SaturatedFat 4.5, Sodium 3075, Carbohydrate 318.8, Fiber 34.9, Sugar 4.3, Protein 46.2
SAUERKRAUT BEEF BUNS
Our three boys always seemed to be hungry when they were growing up. These golden filled buns were sure to satisfy. Now our grandchildren gobble them up. - Margaret Kepke Creston, British Columbia
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 4 dozen.
Number Of Ingredients 5
Steps:
- In a large skillet, cook beef and onion over medium heat until the meat is no longer pink; drain. Add sauerkraut. Cool for 15 minutes. , Meanwhile, flatten each piece of dough. Top each with a heaping tablespoonful of beef mixture. Fold dough over filling to meet in center; pinch edges to seal. , Place seam side down on greased baking sheets. Cover and let rise in warm place until doubled, about 30 minutes. , Bake at 350° for 15-20 minutes or until golden brown. Brush with butter. Serve warm.
Nutrition Facts : Calories 45 calories, Fat 1g fat (0 saturated fat), Cholesterol 5mg cholesterol, Sodium 149mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
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