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Added August 20, 2005 | Recipe #134198
Showing 1-4 of 4
on July 19, 2008
Enjoyed this bread a lot especially warm spread with a little butter. (Don't think I would have liked it as much plain.) Made this b/c we had some leftover sauerkraut. Didn't have the caraway seeds, so left those out and subbed sour cream for yogurt since that's what I had on hand. Thanks! Will make again whenever we have leftover sauerkraut!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on February 08, 2008
on April 16, 2007
Very moist loaf of bread that was just so tasty. I did make reubens with it and they were outstanding!! I left out the caraway seeds just because I didn't have any, but I think they would have added the right touch.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on October 16, 2005
OMG what a fantastic tasting bread! I had to adjust the amounts mostly all ingredients to make on my Kitchen Aid stand mixer, I did sub sour cream for yogurt, and added in 1/2 teaspoon baking soda into the flour mixture. I increased the yeast to 1-1/2 tablespoon into the flour. Who would have ever thought to make bread with sauerkraut, but the bread came out so delicious! make certain to squeeze out any excess moisture in the sauerkraut before adding in, This is a keeper Caroline! thanks for sharing...Kitten:)people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (870 g)
Servings Per Recipe: 1