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BREADS:
Reuben Bread
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Reuben
Bread |
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Terrific with
soup...
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1
package |
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dry
yeast |
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1
cup |
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warm
water (105°- 115°) |
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1
Tbs |
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granulated sugar, divided |
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3¼
cups |
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bread flour |
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1
tsp |
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salt |
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1
Tbs |
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unsalted butter, at room temperature |
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1/3
cup |
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Thousand island salad dressing |
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6
ounces |
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corned beef, thinly sliced |
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4
ounces |
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Swiss cheese, sliced or shredded |
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8
oz. |
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can
sauerkraut, drained |
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1
large |
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egg
white, beaten |
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caraway seeds |
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1 |
Dissolve
yeast and 1 tsp. sugar in warm water until
bubbly. |
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2 |
Combine
flour, remaining sugar, salt and butter in
mixer. Add dissolved yeast and beat to make a
soft dough. Turn out onto floured mat and knead
for 4 minutes. Roll out dough to 10x14-inch
rectangle. |
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3 |
Place dough
on greased baking sheet and spoon dressing down
center. Top with corned beef, cheese, and
sauerkraut. Make cuts along sides of dough, from
filling to outer edge, at 1-inch intervals.
Alternating sides, fold strips across filling.
Cover and allow to rise for 30 minutes. Preheat
oven to 400°F. |
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4 |
Brush
surface of dough with egg white and sprinkle
with caraway seeds. Bake 25 minutes, then slice
and serve warm. |
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Servings: 6 |
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Recipe Source |
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Come On In- Recipes from the Junior League of
Jackson, MS |
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