Sauerkraut Bread Recipe | Amish Recipes
How to prepare "sauerkraut bread"
sauerkraut bread
source: elizabeth coblentz
1 (1/4 ounce) package dry yeast
3/4 cup warm (110 to 115 degrees f) water
1/2 cup potato flakes
3 tablespoons packed brown sugar
1 teaspoon salt
1/2 teaspoon caraway seed
2 tablespoons vegetable oil
1 (14 ounce) can sauerkraut, drained and chopped
3 1/2 to 4 cups all-purpose flour
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.
bake at 350 degrees f for about 1 hour, or until golden.
