Wednesday, December 21, 2011

Reuben Party Loaf


I made this last night for dinner. The title of the recipe (which I found at Grandma's Kitchen) suggests that you should be making this for a party. Well, call me adventurous because I made it for supper! The dough is very hearty and full (a little different consistency than a pizza dough because of the butter and sugar added). If you make it a little differently you would be able to make a slightly larger roll to serve your hungry family. Essentially, this is an easier solution to cooking up separate Reubens for your everyone.

Important Note: Here's what I did to serve larger portions for my family of 4: I rolled the dough a bit larger than what the recipe called for (not to worry the dough is pretty hearty and thick) and added a little more corn beef, thousand island and sauerkraut. (another modification for the swiss cheese haters out there -my hubby is one of them- i replaced the swiss with shredded cheddar.) Bamm!!! mystery solved! course i eyeballed everything.....you'll be fine to do the same. i trust you. If you just want to make it as an appetizer follow the recipe below...obv that will render smaller portions.

This should be a hit for you. Well, my family liked it! happy holidays everyone!

Ingredients: 

3 cups of flour
1 tblspoon of sugar
1 envelope of yeast or 2 1/4 teaspoons if you use jarred yeast
1 teaspoon of salt
1 tblspoon of butter
1/4 cup of Thousand Island Dressing
3/4 cup sauerkraut
6 slices of Swiss Cheese ( I used about 2 cups of shredded cheddar cheese as a replacement)
2 (6-ounce) packages of thinly sliced corn beef
1 egg white beaten

Directions:

1. Combine your yeast and hot water, mix it together and allow it to stand for about 5 minutes. Then add in your sugar, salt and butter. Then slowly add in all your flour until the mixture is a doughy texture. Place the dough on a floured surface and knead it a few times. Then place in a lightly floured bowl to allow the dough to rise for about an hour.

2. Preheat your oven to 400 degrees.  Remove the dough once it's done rising and then roll the dough on a lightly floured surface into a 14x10 inch rectangle ( like I already mentioned, i rolled mine out a little larger to accommodate more ingredients)  and place it on an aluminum foil lined baking sheet (lightly spray with non stick spray first).  Place the dough on the baking sheet.

3. Spread your dressing over the dough. Press excess moisture from your sauerkraut then spread on top of the dressing then layer your  1/2 of your swiss or cheddar cheese and then your corned beef and then spread the remaining cheese on top. (i squirted a couple extra lines of thousand island too, just for good measure).

4. Once all your ingredients are in your roll. Fold in each edge of the dough to the center to enclose the filling. (DO NOT ROLL THIS) Just bring the sides together. Then pinch the seam down the center and the ends to tightly seal. Place the Loaf seam side down on the baking sheet. (do this carefully as your loaf is now pretty full.

5. Brush the top of your loaf with the egg white. Now cut four small slits on the top of the loaf. Bake until golden brown for about 25 minutes (I cooked mine a little longer as it wasn't brown enough for my liking). Cut into slices and serve.

Details: Prep Time: 1 hour & 15 minutes Cook Time: 25-30 minutes Total Time: 1 hour 40 minutes. Yield: One Reuben Loaf (serves approximately 4-5 adults)

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