Reuben Loaf
Yield
6 servingsPrep
20 minCook
40 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 ¾ | cups |
all-purpose flour
|
|
| 1 | package |
yeast, active dry
|
|
| 1 | tablespoon |
sugar
|
|
| 1 | tablespoon |
butter
or margarine, softened |
|
| 1 | teaspoon |
salt
|
|
| 1 | cup |
water
(120 to 130 degrees), warm |
|
| ¼ | cup |
salad dressing, thousand island
|
* |
| 6 | ounces |
corned beef
thinly sliced |
|
| 4 | ounces |
swiss cheese
|
|
| 1 | can |
sauerkraut
|
*
|
| 1 | each |
egg whites
beaten |
*
|
| 1 | x |
poppy seed
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 887 | ml |
all-purpose flour
|
|
| 1 | package |
yeast, active dry
|
|
| 15 | ml |
sugar
|
|
| 15 | ml |
butter
or margarine, softened |
|
| 5 | ml |
salt
|
|
| 237 | ml |
water
(120 to 130 degrees), warm |
|
| 59 | ml |
salad dressing, thousand island
|
* |
| 173.4 | ml/g |
corned beef
thinly sliced |
|
| 115.6 | ml/g |
swiss cheese
|
|
| 1 | can |
sauerkraut
|
*
|
| 1 | each |
egg whites
beaten |
*
|
| 1 | x |
poppy seed
|
*
|
Directions
In a mixing bowl, combine 2¼ 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 ¾ 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℉ (200℃) for 25 minutes or until lightly browned.
Serve immediately; refrigerate leftovers.
