Description
This German appetizer goes really well with a crisp Riesling or German beer!
Ingredients
- 1 (0.6 ounce) cake compressed fresh yeast
- ½ cup water
- 1 tablespoon white sugar
- 1 teaspoon salt
- ⅓ cup clarified butter, melted
- 2 ½ cups all-purpose flour
- 1 cup bacon, cut into 1/2 inch pieces
- 1 ½ cups sour cream
- 4 eggs
- 1 tablespoon caraway seed
- ground nutmeg to taste
- salt and pepper to taste
- 1 (20 ounce) can sauerkraut, drained
Instructions
- 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.
Prep Time: 2 hrs
Cook Time: 40 mins
Total Time: 2 hrs 40 mins
Servings: 12