May 12, 2010

Reuben Party Loaf

appetizer, bread, cheese, corned beef, main dish, sauerkraut, St. Patrick's Day Recipes

Presented by

46 ratings

Prep time: 28 minutes
baking time 25 minutes
Servings: Makes 14 slices
Partner: Vermicelli Walnut Salad

Poker night meant delectable, warm Reuben Loaf for Grandpa and his card-playing friends.

Ingredients

3 1/4 cups all-purpose flour
1 tablespoon granulated sugar
1 envelope dry yeast
1 teaspoon salt
1 cup hot water
1 tablespoon butter, softened
1/4 cup prepared Thousand Island dressing
3/4 cup drained sauerkraut
6 slices Swiss cheese
2 (6-ounce) packages thinly sliced corned beef
1 egg white, beaten

Directions

1

Preheat the oven to 400°F. Grease a baking sheet.
2

Combine 21/4 cups flour, granulated sugar, yeast and salt in a large bowl and mix well. Stir in hot water, butter and enough remaining flour to make a soft dough.
3

Knead the dough on a lightly floured surface for 4 minutes. Roll the dough into a 14 × 10-inch rectangle. Place on the prepared baking sheet.
4

Spread dressing over dough. Press excess moisture from sauerkraut. Layer the Swiss, corned beef and sauerkraut evenly over the dressing.
5

Fold in each long edge of dough to the center to enclose the filling, pinching seam and ends to seal.
6

Brush top of loaf with egg white. Cut 4 small slits in top of loaf. Bake until golden, about 25 minutes. Cut into slices to serve.

Grandma's Secret Trick

An authentic Reuben sandwich is made with rye bread. So for a hearty loaf with extra flavor, substitute up to 2 cups of dark or light rye flour for 2 cups of the all-purpose flour. Rye flour does not rise as much as wheat flour, so the Reuben loaf may not be as puffy, but the difference should be slight.