This bread is really good...I am now on my second loaf! When I have a lot of time, I make a poolish with 1 cup of water, 1 cup of flour, and 1/2 tsp of yeast and let in bubble for an hour or two before continuing with recipe....be sure to subtract what you use from recipe when continuing. It adds a lot of complexity for any bread recipe. I doubled the recipe to make one Pullman loaf for sandwich bread. It rises while baking a couple inches above the top, but not over the edge. I chopped sauerkraut fine, dried on paper towels, and used 3 TBS caraway seeds for my double recipe. I coated parchment lined pan with pam and sprinkled with corn meal for extra crunch and slashed the top lengthwise before putting in oven to bake for one hour. Easy pop out from parchment to cool. I use a thermometer to check doneness, which at 200', finishes with a crunchy crust and moist, but not wet inside. If you did not know sauerkraut was an ingredient, it is not really detectable, kind of like zucchini in zucchini bread for moisture. Makes a good all purpose bread for toast, any sandwich, and super Panini sandwiches. Only a two person household, so I pre slice, freeze first, and then vacuum seal in four packs, and it tastes like fresh. This recipe is definitely a regular in my bread cycle.
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This bread is really good...I am now on my second loaf! When I have a lot of time, I make a...