Best Sauerkraut Onion Bread Recipes
SAUERKRAUT RYE BREAD
I haven't tried this one, but it sounds too interesting to ignore, so I hope to try this soon. It's a bread machine recipe, but I will make it by hand. From Taste of Home's Quick Cooking (Premiere Issue)
Provided by Vino Girl
Categories Yeast Breads
Time 1h40m
Yield 1 two-pound loaf
Number Of Ingredients 11
Steps:
- In bread machine pan, place all ingredients in order suggested by manufacturer; select the basic bread setting.
- Choose light crust color and 2 pound loaf size if available.
- Bake according to bread machine directions.
Nutrition Facts : Calories 1769, Fat 28.9, SaturatedFat 15.3, Cholesterol 61.1, Sodium 4670.7, Carbohydrate 337.8, Fiber 27.9, Sugar 53.4, Protein 43.5
SAUERKRAUT BEEF BUNS
Our three boys always seemed to be hungry when they were growing up. These golden filled buns were sure to satisfy. Now our grandchildren gobble them up. - Margaret Kepke Creston, British Columbia
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 4 dozen.
Number Of Ingredients 5
Steps:
- In a large skillet, cook beef and onion over medium heat until the meat is no longer pink; drain. Add sauerkraut. Cool for 15 minutes. , Meanwhile, flatten each piece of dough. Top each with a heaping tablespoonful of beef mixture. Fold dough over filling to meet in center; pinch edges to seal. , Place seam side down on greased baking sheets. Cover and let rise in warm place until doubled, about 30 minutes. , Bake at 350° for 15-20 minutes or until golden brown. Brush with butter. Serve warm.
Nutrition Facts : Calories 45 calories, Fat 1g fat (0 saturated fat), Cholesterol 5mg cholesterol, Sodium 149mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
SAUERKRAUT ON BREAD DOUGH
This German appetizer goes really well with a crisp Riesling or German beer!
Provided by Catrin
Categories Bread Yeast Bread Recipes Flat Bread Recipes
Time 2h40m
Yield 12
Number Of Ingredients 13
Steps:
- Crumble the yeast into a small bowl. Pour in the sugar and water, and stir with a fork until the yeast has dissolved. Allow to sit for 15 minutes, then stir in the salt and clarified butter.
- Pour the 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 seed, nutmeg, salt, and pepper in a bowl until smooth. Set aside.
- Preheat oven to 350 degrees F (175 degrees C).
- 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 of the preheated oven for 40 minutes, or until bread is browned on the top and underneath. Let cool slightly, then cut into squares to serve.
Nutrition Facts : Calories 315.4 calories, Carbohydrate 24.9 g, Cholesterol 99.4 mg, Fat 20.6 g, Fiber 2.3 g, Protein 8.1 g, SaturatedFat 10.1 g, Sodium 680.2 mg, Sugar 2.1 g
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