Reuben Loaf Recipe
Reuben Loaf Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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.
Recommended: 19 Reuben Recipes
MAKES:
6-8 servings
TOTAL TIME:
Prep: 40 min. + rising Bake: 25 min.
MAKES:
6-8 servings
TOTAL TIME:
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 large 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 14x10-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.
Originally published as Reuben Loaf in Country Woman November/December 1990, p33

Nutritional Facts

1 slice: 327 calories, 10g fat (5g saturated fat), 36mg cholesterol, 893mg sodium, 43g carbohydrate (4g sugars, 2g fiber), 14g protein.

  • 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 large egg white, beaten
  • Caraway seeds
  1. 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.
  2. On a lightly greased baking sheet, roll dough to a 14x10-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.
  3. 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.
Originally published as Reuben Loaf in Country Woman November/December 1990, p33

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Kaygiss User ID: 5720995 13684
Reviewed Dec. 23, 2010

"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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