Rueben Loaf recipe

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Ingredients

3 ½ cups all-purpose flour, divided
2 (.25 ounce) packages rapid rise yeast
2 tablespoons sugar
¼ teaspoon salt
1 cup warm water (120 to 130 degrees F/50 degrees C)
¼ cup yellow mustard
2 tablespoons butter, softened
3 cups chopped cooked corned beef
6 slices Swiss cheese
1 cup sauerkraut, drained and pressed
1 egg

Nutrition Info

694.4 calories
carbohydrate: 64.3 g
cholesterol: 161.3 mg
fat: 32 g
fiber: 3.4 g
protein: 35.3 g
saturatedFat: 14 g
servingSize: -
sodium: 1556.2 mg
sugar: 5.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a large bowl, combine 1 1/2 cups flour, yeast, sugar and salt. Add warm water, mustard and butter, stir well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. Cover and let rest for 10 minutes.

  2. On lightly floured surface, roll dough to a 10x15 rectangle. Layer corned beef, Swiss cheese, and sauerkraut in the center third of the rectangle. Use a knife to make cuts from filling to dough edge, approximately 1 inches apart. Folds strips across bread, alternating sides. Cover loaf and let rise in a warm area for 45 minutes.

  3. Preheat oven to 375 degrees F (190 degrees C).

  4. Brush risen loaf with beaten egg. Bake in preheated oven for 30 minutes, until golden brown.

Recipe Yield

6 servings

Recipe Note

This makes a great appetizer and afternoon snack! It is also good using ham and cheese. beef and sauerkraut

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