Barnum Bratwurst Bread with Choucroute Tumble

Ingredients

• 16 servings grilled bratwurst 
• 6 cups bread flour divided
• 0.3 ounce yeast instant
• 2 tablespoons oregano leaves dried
• 1 cup yogurt plain
• 1.5 teaspoons salt 
• 1 tablespoon sugar 
• 2 cups warm water (105° to 110°)
• 16 servings choucroute tumble 
• 16 servings choucroute tumble 

Equipment

• bowl
• baking sheet
• oven
• stand mixer

Directions

1. Combine yeast, sugar, and water in bowl of an electric stand mixer; let stand 5 minutes.
2. 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.
3. Turn dough out onto a heavily floured surface; knead 8 to 10 minutes or until dough is smooth and elastic, adding flour as necessary.
4. 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.
5. On a lightly floured surface, divide dough into 4 equal pieces.
6. Cut each piece of dough evenly into 4 pieces; shape each piece into ovals.
7. Place 2 inches apart on lightly greased baking sheets. Cover and let rise in a warm place (85), free from drafts, about 10 minutes.
8. Bake at 400 for 14 minutes or until lightly browned.
9. Serve with grilled bratwurst and Choucroute Tumble.