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Reuben Loaf Recipe

Photo by: Taste of Home

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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6-8 Servings
Prep: 40 min. + rising Bake: 25 min.

Ingredients

3-1/4 to 3-3/4 cup all-purpose flour, divided
1 package (1/4 ounce) quick-rise yeast
1 tablespoon sugar
1 tablespoon butter, softened
1 teaspoon salt
1 cup warm water (120° to 130°)
1/4 cup Thousand Island salad dressing
3 packages (2 ounces each) thinly sliced deli corned beef
4 ounces sliced Swiss cheese
1 can (8 ounces) sauerkraut, drained
1 egg white, beaten
Caraway seeds

Directions

In a bowl, combine 2-1/4 cups flour, yeast, sugar, butter and salt. Stir in warm water; mix until a soft dough forms. Add remaining flour if necessary. Turn out onto a lightly floured surface; knead until smooth, about 4 minutes.
On a lightly greased baking sheet, roll dough to a 14-in. x 10-in. rectangle. Spread dressing down center third of dough. Top with layers of beef, cheese and sauerkraut. Make cuts from filling to edges of dough 1 in. apart on both sides of the filling. Alternating sides, fold the strips at an angle across filling. Cover dough and let rise in a warm place for 15 minutes.
Brush with egg white and sprinkle with caraway seeds. Bake at 400° for 25 minutes or until lightly browned. Serve immediately; refrigerate leftovers. Yield: 6-8 servings.

Nutrition 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.

Reuben Loaf published in Country Woman November/December 1990, p33