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Sauerkraut on Bread Dough
Sauerkraut on Bread Dough
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Prep Time:
120 minutes
Cook Time:
40 minutes
Total Time:
160 minutes
Bacon and sauerkraut on thin dough, topped with spiced sour cream and baked to golden perfection. Pair with Riesling or German beer.
Ingredients:
  • 1 (0.6 ounce) cake compressed fresh yeast
  • 0.5 cup water
  • 1 tablespoon white sugar
  • 0.33333334326744 cup clarified butter, melted
  • 2.5 cups all-purpose flour
  • 1 cup bacon, cut into 1/2 inch pieces
  • 1.5 cups sour cream
  • 4 eggs
  • 1 tablespoon caraway seed
  • ground nutmeg to taste
  • 1 (20 ounce) can sauerkraut, drained
Instructions:
  • In a small bowl, crumble the yeast. Add sugar and water, then stir with a fork until the yeast dissolves. Let it sit for 15 minutes, then mix in the salt and clarified butter.
  • In a large bowl, create a well in the center of the flour. Add the yeast mixture and knead the dough for about 12 minutes until smooth and elastic. Cover the bowl with a cloth and let the dough rise in a warm place until it doubles in size, about 1 hour.
  • As the dough rises, crisp up the bacon in a skillet over medium heat until almost crunchy, then remove excess fat. Combine sour cream, eggs, caraway seed, nutmeg, salt, and pepper in a bowl until velvety. Keep aside.
  • Preheat your oven to 350°F (175°C).
  • Roll out the dough into a rectangular shape to fit the baking sheet. Transfer the dough to the sheet, sprinkle generously with bacon, top evenly with drained sauerkraut, and drizzle with the sour cream and egg mixture.
  • Place the bread on the middle rack of the preheated oven and bake for 40 minutes, or until beautifully browned on top and underneath. Allow it to cool a bit, then slice into squares for serving.

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