Amish Sauerkraut Bread Food

SAUERKRAUT ONION BREAD

Sauerkraut Onion Bread image

This recipe was sent to us by Dixie Matt who owns a Regal Kitchen Pro Bread maker. She created the recipe based on a local bakery's famous bread. Special thanks to Dixie for sharing her tasty creation with us!

Provided by Jeff

Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Rye Bread

Time 3h

Yield 15

Number Of Ingredients 12

Ingredients

2 ¼ cups bread flour
1 cup milk
¾ teaspoon salt
¼ teaspoon onion salt
2 tablespoons margarine
½ cup sauerkraut - drained, rinsed and finely chopped
1 tablespoon finely chopped onion
½ cup whole wheat flour
¾ cup rye flour
1 ½ tablespoons white sugar
½ tablespoon caraway seed
1 ¾ teaspoons active dry yeast

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.

Nutrition Facts : Calories 135.4 calories, Carbohydrate 24.5 g, Cholesterol 1.3 mg, Fat 2.3 g, Fiber 2 g, Protein 4.3 g, SaturatedFat 0.5 g, Sodium 202 mg, Sugar 2.3 g

AMISH PORK SAMPLER WITH SAUERKRAUT AND APPLES

Amish Pork Sampler with Sauerkraut and Apples image

Provided by Food Network

Categories main-dish

Time 21h30m

Yield 4 servings

Number Of Ingredients 14

Ingredients

3/4 pound pork loin
1/4 cup sliced onions
1/8 cup sliced celery
2 pints sauerkraut
3/4 pound spare ribs
2 cups veal stock
3/4 pound sausage
1 teaspoon tomato paste
12 juniper berries
1/2 teaspoon caraway seeds
1 apple, peeled and sliced
2 potatoes, peeled and diced small
Salt and pepper
2 teaspoons brown sugar

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.

PENNSYLVANIA DUTCH AMISH GINGER SAUERKRAUT

Pennsylvania Dutch Amish Ginger Sauerkraut image

I lived in PA Dutch area for several years in my mid teens and although very, very different from Japanese cooking, I fell in love with some of the local specialties such as sauerkraut, beet eggs, sauerkraut and pork, pot pie (chicken stew with homemade thick noodle) or botpie, numerous relishes and pickles, and ice cream made from local milk. This dish is a bit more to it than the regular braised sauerkraut with onions and in my opinion much tastier one with a greater depth of flavor.

Provided by Rinshinomori

Categories Pennsylvania Dutch

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1/4 cup walnut oil or 1/4 cup vegetable oil
1 tablespoon white mustard seeds
1 medium onion, sliced
1 cup chicken stock
1 lb sauerkraut, drained
1 1/2 tablespoons ginger, minced
7 -8 juniper berries
1 1/2 tablespoons red bell peppers, chopped

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.

Nutrition Facts : Calories 130.8, Fat 10.3, SaturatedFat 1, Cholesterol 1.2, Sodium 558.5, Carbohydrate 8.2, Fiber 2.6, Sugar 3, Protein 2.5

POLISH SAUERKRAUT BREAD

Polish Sauerkraut Bread image

Hearty, chewy slices of this light rye bread are terrific by themselves or with a favorite meal.

Provided by Taste of Home

Time 50m

Yield 2 loaves (16 slices).

Number Of Ingredients 9

Ingredients

6 cups all-purpose flour
1 cup rye flour
1 tablespoon sugar
3 teaspoons salt
1 package (1/4 ounce) active dry yeast
2 cups water
2 tablespoons butter
3/4 cup sauerkraut, rinsed and well drained
Cornmeal

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.

Nutrition Facts :