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Reuben Loaf Recipe

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This recipe for Reuben Loaf is from The McLaughlin Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 1/4c flour
1 T sugar
1 pkg Fleischmann RapidRise yeast
1 c hot water (125-130 degrees F)
1 T margarine
1/4 c Thousand Island dressing
6 oz. thinly sliced corned beef or 7 oz. can corned
beef, crumbled
1/4 lb. sliced Swiss cheese
1 8 oz. can sauerkraut, well drained
1 egg white, beaten
Caraway seed (optional)
Directions:
Directions:
Set aside 1 cup flour. In a large bowl, mix the remaining flour, sugar, salt and yeast. Stir in hot water and margarine. Mix in only enough reserved flour to make soft dough. On floured board, knead 4 minutes. On greased baking sheet, roll the dough to 14x10 inches. Spread dressing down center third of dough length. Top with layers of beef, cheese and sauerkraut. Make cuts from filling to dough edges at 1 inch intervals along sides of filling. Alternating sides, fold strips at an angle across filling; cover. Place large shallow pan on counter; half fill with boiling water. Place baking sheet over pan. let dough rise 15 minutes. Brush with egg white; sprinkle with caraway seed, if desired. Bake at 400 F for 25 minutes or until done. Cool slightly. Serve warm. Refrigerate leftovers; reheat to serve.
Personal Notes:
Personal Notes:
For an even heartier loaf, corned beef may be increased to 1 pound. Increase baking time by about 10 minutes.

 

 

 

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