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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. |
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