Reuben Loaf Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
3 3/4 cup: All-purpose flour,
1 package: Active dry yeast,
1 tbsp: Sugar,
1 tbsp: Butter or margarine,
Softened,
1 tsp: Salt,
1 cup: Warm water, (120 to 130
Degrees),
1/4 cup: Thousand Island salad,
Dressing,
6 ounce: Thinly sliced corned beef,
4 ounce: Swiss cheese,
1 can: Sauerkraut, (8 oz.), drained
1: Egg white, beaten
Poppy seeds,
Directions:
In a mixing 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 inch x 10 inch rectangle. Spread
dressing down the middle of one half of the dough, leaving a 3/4 inch
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 dough to vent Baste with 1 egg
white and sprinkle with poppy seeds. Bake at 400 degrees for 25
minutes or until lightly browned. Serve immediately; refrigerate
leftovers. Yield: 6-8 servings.
SOURCE: *Armetta Keeney, Carlisle, IA, Country Magazine, Feb./Mar.93
POSTED BY: Jim Bodle 2/93
Source from luhu.jp
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 inch x 10 inch rectangle. Spread
dressing down the middle of one half of the dough, leaving a 3/4 inch
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 dough to vent Baste with 1 egg
white and sprinkle with poppy seeds. Bake at 400 degrees for 25
minutes or until lightly browned. Serve immediately; refrigerate
leftovers. Yield: 6-8 servings.
SOURCE: *Armetta Keeney, Carlisle, IA, Country Magazine, Feb./Mar.93
POSTED BY: Jim Bodle 2/93
Source from luhu.jp