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When I make this bread, I almost always have to bake two loaves so that everyone gets a taste! It's especially good in the winter. In fact, last year when we went to a Christmas buffet at my husband's aunt's house—with a hearty soup as the main course—I took a Reuben Loaf along. It looks so pretty sliced and arranged on a platter, too. My husband and I are crop farmers with three young children. Cooking—especially baking—is one of the ways I relax, and I also enjoy sewing.
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Nutritional Facts 1 serving (1 slice) equals 327 calories, 10 g fat (5 g saturated fat), 36 mg cholesterol, 893 mg sodium, 43 g carbohydrate, 2 g fiber, 14 g protein.
Originally published as Reuben Loaf in Country Woman November/December 1990, p33
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Reviewed on Dec. 23, 2010 by Kaygiss
Wow! I grew up on this recipe and it is superb! We like to use ranch instead of thousand island. It is also very good with turkey and white cheddar. I always keep the ingredients on hand for this excellent dish.
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