Sauerkraut and sausage stuffed bread

Soft yeast bread braided around sauerkraut, slice sausage and spicy Dijon mustard


Step 1:

Make 1/2 batch Morning sunrise bread or other white bread dough. Let rise once, then punch down. Let dough rest ten minutes.

Roll dough out on lightly floured surface into a long rectangle. Cut strips one inch wide along both sides, leaving about 5 inches in the center. Spread Dijon mustard down the center. Place a layer of sliced smoked sausage on mustard, then top with 2-3cups sauerkraut.



Gently pull the dough strips in, each one overlapping the last to make a 'braid'. If the dough isn't sticking well, brush it with water to help hold in place.

Bake in preheated oven at 350 degrees until browned. Slice, and serve!