rueben loaf

Ingredients

• Servings: 6
• 3 1/2 cups all-purpose flour, divided
• 2 (.25 ounce) packages rapid rise yeast
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 1 cup warm water (120 to 130 degrees f/50 degrees c)
• 1/4 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

Recipe

Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 1 hr 50 mins


• 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 a lightly floured surface and knead until smooth and elastic, about 6 minutes. cover and let rest for 10 minutes.
• 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.
• preheat oven to 375 degrees f (190 degrees c).
• brush risen loaf with beaten egg. bake in preheated oven for 30 minutes, until golden brown.