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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Reuben Loaf Recipe

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This recipe for Reuben Loaf is from The Jordahl 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 ¼ cups flour
1 Tbsp sugar
1 tsp salt
1 package RapidRise Yeast
1 cup hot water (from tap)
1 Tbsp butter
¼ cup thousand island dressing
6 oz thinly sliced corned beef
¼ pound sliced Swiss cheese
1 (8oz) can sauerkraut, well drained
1 egg white, beaten
Caraway seeds, optional
Directions:
Directions:
Preheat oven to 400º. Set aside 1 cup flour. In large bowl mix remaining flour, sugar, salt, and yeast. Stir in hot water and butter. Mix in only enough reserved flour to make soft dough. On floured surface or in mixer with kneading hook, knead 4 minutes.

On greased baking sheet, roll dough to 14x10”. Spread dressing dressing down center ⅓ of dough length, top with layers corned beef, cheese, and sauerkraut. Cut 1 inch wide strips along sides of filling out to dough edges. Alternating sides, fold strips at an angle across filling. Cover dough, place sheet over large shallow pan half-filled with boiling water for 15 minutes.

Brush with egg white, if using caraway seeds sprinkle on top. Bake for 25 minutes or until top is golden brown. Cool slightly, serve warm.
Number Of Servings:
Number Of Servings:
1 loaf, 4 servings
Preparation Time:
Preparation Time:
1 hour

 

 

 

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