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Reuben Loaf Recipe

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This recipe for Reuben Loaf is from Because you can't live on love alone., 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 1/4 cups all purpose flour
1 T sugar
1 tsp salt
1 pkg FLEISCHMANN Rapid Rise Yeast
1 cup hot water (125º to 130º)
1 T margarine
1/4 cup Thousand Island dressing
6 oz thinly sliced corn beef or 1 (7oz) can corned beef, crumbled*
1/4 lb sliced Swiss cheese
1 (8oz) can sauerkraut, well drained
1 egg white, beaten
caraway seed, optional

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 soft dough. On floured surface, knead 4 minutes. On greased baking sheet, roll dough to 14 x 10 inches. Spread dressing down center third of dough length. Top with layers or 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 400º for 25 minutes or until done. Cool slightly; serve warm. Refrigerate leftovers; reheat to serve.
*Variation: For an even heartier loaf, corned beef may be increase up to 1 lb. Increase baking time by about 10 minutes.

Personal Notes:
Personal Notes:
Let dough thaw overnight on countertop. Punch & roll.

 

 

 

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