This German appetizer goes really well with a crisp Riesling or German beer
Prep Time
2 hrs 40 mins
Dificult
Medium
Servings
12
Ingredients
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
