Amish Sauerkraut Bread Recipes

Steps:

• Season the pork loin and brown in a heavy skillet. Remove from skillet and add onions, celery, sauerkraut, and spare ribs, and stock. Cover and simmer 45 minutes without sausage and pork loin. Add the sausage, pork and the remaining ingredients and cook for an additional 45 minutes or until the pork is completely done.

Steps:

• 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 350 degrees F. Bake for 50 to 60 minutes or until deep golden brown.

Steps:

• 1. Follow your bread machine directions, of placing the ingredients into your machine. Place all ingredients in your bread machine.. Select your Basic bread recipe. Press start.

Steps:

• Add the ingredients to the bread pan in the order listed. Place the bread pan into the machine and close the lid. Select the basic setting and press start.

Steps:

• Heat the oil in a deep nonreactive saucepan.
• Add the mustard seed and sizzle until they pop and begin to turn gray, about 1 minute.
• Turn down the heat to medium low and add the sliced onions and cover. Let the onions sweat for 10 minutes, then add the stock, sauerkraut, ginger, and juniper berries.
• Cover and simmer over low heat for 1 hour.
• Add the chopped pepper as a garnish and serve immediately.

Steps:

• In a large bowl, combine 3 cups all-purpose flour, rye flour, sugar, salt and yeast. In a saucepan, heat water and butter to 120°-130°. Add to dry ingredients; beat until smooth. Stir in sauerkraut and enough remaining all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into two loaves, about 9 in. long. Grease two baking sheets or 9x5-in. loaf pans and sprinkle with cornmeal. Place loaves in prepared pans. Cover and let rise in a warm place until doubled, about 45 minutes., Lightly brush tops of loaves with water. With a very sharp knife, make four to five diagonal slashes across the top of each loaf. Bake at 400° for 20 minutes. Reduce heat to 350°; bake 10-15 minutes longer or until lightly browned. Remove from pans to wire racks to cool.