SAUERKRAUT BEER BREAD quick - no yeast
Nancy J. Patrykus
a second cousin to:
Sauerkraut Rye Bread.
Best eaten warm.
Great toasted later.
Get the butter out...
I love the smell of the kitchen,
when this is a baking!!
Featured Pinch Tips Video
- 8 oz
- sauerkraut, canned
- 3 c
- all purpose flour
- 1/4 c
- packed light brown sugar
- 1 Tbsp
- baking powder
- 3/4 tsp
- each... salt and caraway seed
- 4 Tbsp
- unsalted butter, melted , (1/2 a stick)
- 12 oz cans of beer.. keep one cool in the refrigerator for later.
1Grease a 9x5x3 loaf pan.
Pre-heat oven to 350.
2Rinse sauerkraut under cold water, and squeeze with your hands to remove as much water as possible. Set aside.
Combine flour,brown sugar, baking powder,salt,and caraway seeds ina a large mixing bowl.
Scoop out a well in the center and pour in the butter and beer.Stir liquids into the dry ones with a wooden spoon, until dissolved.
(I just bought a bamboo mixing spoon,and love it)
Pour batter into the prepared pan.
Bake 1 hour or until a toothpick inserted
comes out clean. No toothpick ? use spaghetti.
*Now you can drink the other can of beer! tee hee