- 3-1/4 to 3-3/4 cups all-purpose flour
- 1 package (1/4 ounce) active dry 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
- Poppy seeds
- In a bowl, combine 2-1/4 cups flour, yeast, sugar, butter and salt. Stir in warm water and 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 the middle of one half of dough, leaving a 3/4-in. space along edges. Top with layers of beef, cheese and sauerkraut. Fold the remaining half of dough over the meat mixture. Pinch edges together to seal. Cut small slits in the dough to vent steam. Cover and let rise in a warm place for 15 minutes.
- Brush with egg white and sprinkle with poppy seeds. Bake at 400° for 25 minutes or until lightly browned. Serve immediately; refrigerate leftovers. Yield: 6-8 servings.
Originally published as Reuben Loaf in Country February/March 1993, p53
Reviews for Reuben Bread Loaf
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Sort By :
Reviewed Dec. 19, 2010
I found this recipe many years ago in a Taste of Home magazine. It is requested during the Holiday's often. It is very worth the time it takes to prepare. My husband and children love it.