Sauerkraut on Bread Dough by Catrin
Recipe by Catrin.
Photo by Doughgirl8
0.6 ozcake compressed fresh yeast
1 Tbspgranulated sugar
1/3 cclarified butter, melted
2 1/2 call purpose flour
1 cbacon,cut into 1/2 inch pieces
1 1/2 cdairy sour cream
1 Tbspcaraway seed,optional
·ground nutmeg to taste
·salt and pepper to taste
20 ozcan sauerkraut, drained
How to Make Sauerkraut on Bread Dough by Catrin
- Place 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(if using), nutmeg, salt and pepper in a bowl until smooth. Set aside.
- Preheat 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.
- Bake 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.