[Sca-cooks] Re: Sauerkraut brad

[Lynn Hunter]

These sites seems to have a bread which matches your description of a rye
bread with sauerkraut

http://www.redstaryeast.net/sauerkrautrye.htm

http://www.post-gazette.com/food/20001228sauerkraut3b.asp

There is also this recipe:

SAUERKRAUT BREAD
1 (1/4 oz.) pkg. dry yeast
3/4 C. warm (110 to 115ºF) water
1/2 C. potato flakes
3 T. packed brown sugar
1 tsp. salt
1/2 tsp. caraway seed
2 T. vegetable oil
1 (14 oz.) can sauerkraut, drained, and chopped
3 1/2 to 4 C. 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.

Preheat oven to 350ºF.

Bake for 50 to 60 minutes or until deep golden brown. Makes 1 loaf.


Hope one of these are what you wanted!

Ro de Laci
Bright Hills Cooks Guild

>Message: 4
>From: "Stephanie Ross" <hlaislinn at earthlink.net>
>To: "SCA Cooks List" <sca-cooks at ansteorra.org>
>Date: Sun, 27 Oct 2002 15:47:30 -0500
>Subject: [Sca-cooks] saurkraut bread
>Reply-To: sca-cooks at ansteorra.org
>
>This is a multi-part message in MIME format.
>--
>[ Picked text/plain from multipart/alternative ]
>Does anyone have a recipe for saurkraut bread? I used to buy it when I
>live=
>d in Maryland, at Fresh Fields or Wholly Harvest or something. It was an
>on=
>ion rye bread with saurkraut in it. Very yummy, and I'd like to make some.
>=
>A recipe for foccacia bread would be welcome also. Thanks so much!
>
>  Aislinn
>
>"If the people don't know how laws and sausages are
>made, they sleep better." - Otto von Bismarck
>


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