Sauerkraut Onion Bread Recipes

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:

• Cook bacon until crispy. Place on paper towel and drain very well. Crumble bacon once fully drained. (Reserve 1 tbsp of bacon fat for cooking onion).
• Chop onion into very small pieces and fry in bacon fat until the pieces begin to brown and become very soft. Cool completely.
• Stir together sour cream, mayonnaise and soup mix.
• Squeeze as much liquid as possible out of the sauerkraut. (You may want to chop the sauerkraut into smaller lengths if it more than an inch long). Stir sauerkraut, bacon and Onion into the dip.
• Chill for at least 2 or 3 hours before serving (to allow all the flavors to come together and the leeks in the soup mix to soften).
• ****Note**** "Cook Time" is actually refrigeration time.

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

Steps:

• Cook sausage and onion until meat is brown.
• Drain.
• Add sauerkraut and 2 T bread crumbs to the mixture.
• Combine cream cheese,parsley, mustard, garlic salt and pepper.
• Add to sauerkraut mixture.
• Chill one hour.
• Form into small balls and coat with flour.
• Dip in egg-milk mixture and roll in bread crumbs.
• Fry in deep fat until brown (can be frozen at this point) -- OR -- bake in a 375 degree oven for 15-20 minutes SERVE HOT.

Steps:

• Position rack in center of oven; preheat to 400°F.
• Place caraway seeds and fennel seeds in small resealable plastic bag. Crush seeds with mallet. Add flour and pepper to bag; shake to blend.
• Spread sauerkraut over bottom of 13x9x2-inch glass or ceramic baking dish. Sprinkle 1/3 of flour mixture over. Arrange onion slices over; sprinkle with half of remaining flour mixture, then lightly with salt. Spread half of apple slices over, then sprinkle with remaining flour mixture. Place bratwurst over apples, then arrange remaining apple slices around bratwurst. Tuck in bay leaves.
• Mix broth, vermouth, and ketchup in measuring cup. Pour broth mixture evenly over. Cover tightly with foil.
• Roast bratwurst 45 minutes. Uncover; brush with melted butter. Roast uncovered until edges of apples and sausages begin to brown, about 25 minutes longer. Serve with bread.

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.