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Reuben Bread Loaf

 Reuben Bread Loaf
I love serving this special bread loaf because it has the taste of a Reuben!—Armetta Keeney, Carlisle, Iowa
6-8 ServingsPrep: 20 min. + rising Bake: 25 min.

Ingredients

  • 3-1/4 to 3-3/4 cups King Arthur Unbleached 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

Directions

  • 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.

2 of 2

Reuben Bread Loaf (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (1 slice) equals 324 calories, 10 g fat (4 g saturated fat), 33 mg cholesterol, 905 mg sodium, 44 g carbohydrate, 2 g fiber, 14 g protein.