Barnum Bratwurst Bread with Choucroute Tumble

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Blake Pearson
Recipe from Coastal Living

Ingredients

  • 1 (1/4-ounce) package instant yeast
  • 1 tablespoon sugar
  • 2 cups warm water (105° to 110°)
  • 6 cups bread flour, divided
  • 2 tablespoons dried oregano leaves
  • 1 cup plain yogurt
  • 1 1/2 teaspoons salt
  • Grilled bratwurst or chorizo
  • Choucroute Tumble

Preparation

  1. Combine yeast, sugar, and water in bowl of an electric stand mixer; let stand 5 minutes. Add 3 cups flour and next 3 ingredients to bowl, and beat at low speed, using dough hook attachment, 2 minutes. Gradually add more flour until dough begins to leave the sides of the bowl and pull together.
  2. Turn dough out onto a heavily floured surface; knead 8 to 10 minutes or until dough is smooth and elastic, adding flour as necessary. Place dough in a greased bowl, turning to coat top of dough. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. Punch dough down, and let stand 10 minutes.
  3. On a lightly floured surface, divide dough into 4 equal pieces. Cut each piece of dough evenly into 4 pieces; shape each piece into ovals. Place 2 inches apart on lightly greased baking sheets. Cover and let rise in a warm place (85°), free from drafts, about 10 minutes.
  4. Bake at 400° for 14 minutes or until lightly browned. Serve with grilled bratwurst and Choucroute Tumble.

June 2006