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Reuben Loaf

 Reuben Loaf
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
6-8 ServingsPrep: 40 min. + rising Bake: 25 min.

Ingredients

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

2 of 2

Reuben Loaf (continued)

Directions (continued)

  • 400° for 25 minutes or until lightly browned. Serve immediately;
  • refrigerate leftovers. Yield: 6-8 servings.
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.