Reuben Loaf
Submitted by bobbiejohn
Reuben loaf wraps corned beef, Swiss cheese, sauerkraut, and Thousand Island dressing inside homemade yeast bread topped with poppy seeds. A Reuben sandwich in loaf form.
YIELD
6 servingsPREP
20 minCOOK
40 minREADY
1 hrsThis Reuben loaf takes everything you love about a Reuben sandwich and bakes it inside a homemade bread dough. Corned beef, Swiss cheese, sauerkraut, and Thousand Island dressing get layered down the center of a rolled-out rectangle of dough, then folded over, sealed, and baked until golden.
The dough is a quick yeast bread that comes together without a long rise. Mix, knead for about 4 minutes until smooth, then roll it out directly on the baking sheet. No proofing, no waiting. The baking time is your rise time, and the dough puffs up around the filling as it bakes.
Spread the dressing first, then layer the corned beef, cheese, and well-drained sauerkraut on one half. Fold the other half over, pinch the seams tight, and cut a few slits in the top so steam can escape. An egg white wash and a scatter of poppy seeds give the top that bakery-style sheen and crunch.
Slice into thick portions and serve immediately while the cheese is still melted and stretchy.
Pro Tips
- Drain the sauerkraut thoroughly and squeeze it dry. Excess moisture will make the dough soggy from the inside and prevent it from baking through.
- Leave a ¾-inch border when adding the filling so you can seal the edges properly. Overfilling means blowouts during baking.
- Cut the slits in the top before basting with egg white. The slits let steam escape and keep the loaf from splitting at the seams.
- Use a sharp serrated knife for clean slices through the baked loaf.
Variations
- Turkey Reuben: Swap corned beef for sliced deli turkey for a lighter take that’s sometimes called a Rachel sandwich.
- Shortcut version: Use store-bought pizza dough if you want to skip the homemade bread step.
Ingredients
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.
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