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Reuben Loaf Recipe

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This recipe for Reuben Loaf, by , is from Let's Cook! The Rathbone Family & Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dawn Andrei
Added: Monday, April 3, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3 1/4 cups all purpose flour
1 tbsp sugar
1 tsp salt
1 pkg rapid rise yeast
1 cup hot water (125 to 130 degrees)
1 tbsp margarine
1/4 cup thousand island dressing
6 oz. thinly sliced corned beef
1/4 pound sliced swiss cheese
1 8 oz can sauerkraut, well drained
1 egg white, beaten
caraway seed, optional (I advise this)

Directions:
Directions:
Set aside 1 cup flour. In large bowl, mix remaining flour, sugar, salt and yeast. Stir in hot water and margarine. Mix in only enough reserved flour to make a soft dough. On floured surface, knead 4 minutes. On greased baking sheet, roll out dough to 14x10 inches. Spread dressing down center third of dough length. Top with layers of corned beef, cheese and saurkraut. Cut 1 inch wide strips along sides of filling out to dough edges. Alternating sides, fold strips at an angle across filling(this makes it look like a braid). Cover dough and let rise 15 to 20 minutes. I put a pan of hot water with a towel over it on the lower rack in the over with the loaf for moisture and warmth while it rised (remove before baking). Brush with egg white and sprinkle with caraway seeds. Bake 400 degrees for 25 minutes or until done. Cool slightly and serve warm

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 to 1 1/2 hours
Personal Notes:
Personal Notes:
This sounds like alot of work but it's really pretty easy and it's worth it, especially if you like Rueben sandwiches like I do. Another plus is that it's fresh bread from the oven, which you can't beat in the bread department and it's very attractive when it comes out of the oven.

 

 

 

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