Sauerkraut on Bread Dough Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by Doughgirl8
Reviewed: Aug. 7, 2012
This was terrific. Wish I'd had a dry Alsatian Riesling to go with it, but this was great for dinner outside on a hot night with beer and a salad. My store didn't have fresh yeast (apparently it's a "seasonal" item) so I used .25 ounce instant yeast. I also used 1/4 cup ghee instead of the full 1/3 cup clarified butter, and whole milk yogurt in place of sour cream. I baked the tart in a pan on parchment for the first half of baking, and then finished it on a baking stone for a good crisp crust. It's delicious cold for lunch, too. Ausgezeichnet!
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Photo by Doughgirl8

Cooking Level: Professional

Home Town: Northfield, Minnesota, USA
Living In: Seattle, Washington, USA
Reviewed: Sep. 16, 2006
Let me qualify my review by first saying this: I did not use the dough part of this recipe, I used my own. That being said, this was a pretty good recipe. It tastes like a Reuben sandwich without the corned beef. There was a bit too much caraway seed for my taste, and I would've put the bacon on top to get more crispy as it baked. My husband also suggested frying the sauerkraut to take the edge off of it - too much vinegar taste, I guess. Overall though, I would say it was pretty good! And, the longer I sit here munching, the more the flavour is growing on me! Time to stop eating! ;o) I would make this again with a few minor modifications.
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Cooking Level: Intermediate

Home Town: Ottawa, Ontario, Canada
Living In: Rossburn, Manitoba, Canada

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Reviewed: Sep. 14, 2006
The only reason I gave this 4 stars is because I am not crazy about caraway seeds and sauerkraut. I leave them out, even if I am German! Otherwise it is delicious!
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