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Sauerkraut bread
Sunday, May 07, 2006Sauerkraut bread
1 ( 1 /4 ounce) package dry yeast
3 /4 cup warm 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-by-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 for about 1 hour, or until golden.
