Sauerkraut on Bread Dough by Catrin

Pat Duran


I can't figure out how to pinch this recipe to my recipes.

Recipe by Catrin.
Photo by Doughgirl8

★★★★★ 1 vote
12 servings
2 Hr
40 Min


0.6 oz
cake compressed fresh yeast
1/2 c
1 Tbsp
granulated sugar
1 tsp
1/3 c
clarified butter, melted
2 1/2 c
all purpose flour
1 c
bacon,cut into 1/2 inch pieces
1 1/2 c
dairy sour cream
4 large
1 Tbsp
caraway seed,optional
ground nutmeg to taste
salt and pepper to taste
20 oz
can sauerkraut, drained

Crumble the yeast into a small bowl. Add sugar and water, and stir with a fork until the yeast dissolves. Let set for 15 minutes then stir in the salt and butter.
2Place 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.
3While dough is rising, cook bacon in a skillet over medium heat until nearly crispy; drain off fat. Mix together the sour cream, eggs, caraway(if using), nutmeg, salt and pepper in a bowl until smooth. Set aside.
4Preheat oven to 350^.
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.
5Bake on the middle rack in your oven for 40 minutes, or until bread is browned on the top and underneath. Let cool slightly, then cut into squares to serve.

About this Recipe

Course/Dish: Savory Breads, Flatbreads
Main Ingredient: Vegetable
Regional Style: German
Other Tags: Quick & Easy, Healthy, Heirloom