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Sauerkraut Bread


  • 1 (1/4 ounce) package dry yeast
  • 3/4 cup warm (110 to 115 degrees F) 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


  1. In large bowl, sprinkle yeast over water. Stir until dissolved.
  2. Blend in potato flakes, brown sugar, salt, caraway seed, oil and sauerkraut.
  3. Gradually add flour to make a stiff dough.
  4. Knead on floured surface for 4 minutes. Cover and let rise in warm spot until doubled in size, about 45 minutes to 1 hour.
  5. 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.
  6. Bake at 350 degrees F for about 1 hour, or until golden.

Source: Elizabeth Coblentz

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