Reuben Bread Loaf Recipes

RUEBEN LOAF

Steps:

• 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 onto 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.

REUBEN LOAF

Steps:

• In a bowl, combine 2-1/4 cups flour, yeast, sugar, butter and salt. Stir in warm water; 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 14x10-in. rectangle. Spread dressing down center third of dough. Top with layers of beef, cheese and sauerkraut. Make cuts from filling to edges of dough 1 in. apart on both sides of the filling. Alternating sides, fold the strips at an angle across filling. Cover dough and let rise in a warm place for 15 minutes. , Brush with egg white and sprinkle with caraway seeds. Bake at 400° for 25 minutes or until lightly browned. Serve immediately; refrigerate leftovers.

JUMBO REUBEN LOAF

Steps:

• Heat a large nonstick skillet over medium high heat. Preheat broiler and place rack 10 to 12 inches from heat.
• To very hot skillet add vegetable oil, 2 turns of the pan, bay, garlic, cabbage, cloves, cinnamon stick and nutmeg. Cook, stirring frequently, 5 minutes, then add in the grill seasoning and brown sugar and toss to coat. Add vinegar, cook off 2 minutes then remove from heat and let stand. Remove bay leaf and cinnamon stick.
• Preheat oven to 350 degrees F.
• Cut 1 inch off bread across the whole loaf to remove the top. Remove the soft insides of the bread to form a bread bowl. Pile half the cabbage into base of the bread. Fill bread with meats and Swiss cheese. Place filled bread into the oven to melt the Swiss. Top melted cheese with the remaining seared pickled cabbage. Slather the top with sweet pickle relish mixed with chili sauce and set bread top into place. The loaf will appear whole and empty to the eye. Pack to travel or serve on cutting board. Cut the loaf into 6 sections and serve.

BAKED REUBEN LOAF

Steps:

• Preheat oven to 350 degrees.
• Carefully unroll bread dough. Layer Swiss cheese over dough leaving about one inch free all around the edges.
• Layer the corned beef to cover the dough leaving about one inch free all around the edges (think pizza).
• Spread thousand island dressing over corned beef.
• Sprinkle sauerkraut evenly over dressing.
• Roll up jellyroll style lengthwise, then pinch seam edge to seal.
• With seam side up, fold and pinch ends over to seal.
• Line a cookie sheet with parchment paper, spray with olive oil spray, and sprinkle with half of cornmeal.
• Transfer loaf to parchment paper, seam side down.
• With a sharp knife, cut several slashes crosswise into top layer of dough.
• Spray loaf with olive oil spray and sprinkle lightly with remaining cornmeal.
• Bake for 25 to 35 minutes or until golden brown.
• Wait at least 10 minutes to slice.

REUBEN GARBAGE BREAD

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment.
• Whisk together the mayonnaise, ketchup, horseradish, onion powder, Worcestershire sauce, hot sauce and a pinch of salt in a small bowl. Season with additional salt if needed. Set aside
• Stir the baking soda into 1/3 cup of super-hot tap water until dissolved. Set aside.
• Put the sauerkraut into a large kitchen towel and wring it out over the kitchen sink to remove any excess liquid. Set aside.
• Sprinkle the dough all over with the caraway seeds then roll into a 20-by-14-inch rectangle on a lightly floured work surface. Some of the caraway seeds will fall away from the dough, but a lot of the seeds should work in as you roll it out. Arrange the pastrami evenly on one half of the dough, starting on the shorter end and leaving a 1-inch border on the sides. Spread half the sauce over the pastrami. Separate the cheese pieces and shingle them over the sauce. Scatter the sauerkraut on top. Working from the short side, tightly roll up the dough into a log, jelly roll-style. Pinch the open ends together to seal, then tuck them underneath the log.
• Transfer the log, seam side-down, onto the prepared baking sheet and brush all over with the baking soda wash (you will not use all the wash). Bake, rotating the pan halfway through, until the bread is deep golden brown, 40 to 50 minutes.
• Let the bread cool for 10 minutes. Slice into 8 pieces and serve warm with the remaining sauce.

REUBEN BREAD PUDDING

Steps:

• Cut bread into 3/4-inch cubes (7 1/2 cups). In a large baking pan dry bread, uncovered, at room temperature 12 hours. (Alternatively, dry bread in a 250°F oven 1 hour.)
• Butter a 4-quart shallow baking dish (14 by 10 by 2 inches).
• Finely chop onion and cut corned beef into 1/4-inch-wide strips. In baking dish layer half of bread, half of sauerkraut, half of onion, half of corned beef, and half of Havarti and season with salt and pepper. Repeat layering and season mixture with salt and pepper.
• In a bowl whisk together eggs, mustard, milk, and salt and pepper to taste and pour slowly and evenly over bread mixture. Cut butter into bits and dot pudding with it. Chill pudding, covered, at least 1 hour and up to 1 day.
• Preheat oven to 350°F.
• Bake pudding in middle of oven until bubbling and slightly puffed, about 40 minutes. (There will be some liquid remaining in bottom of baking dish.)

REUBEN SANDWICH LOAF

Steps:

• In small saucepan, heat together water, molasses, and shortening until at 120°F (50°C); stir together rye flour, 1/2 cup of all purpose flour, cocoa, caraway seeds, flax seeds, yeast, sugar and salt. Stir in shortening mixture. With wooden spoon, gradually stir in enough of the remaining flour to make soft dough, mixing with hands if necessary.
• Turn dough onto lightly floured surface; knead for 8-10 minutes or until smooth and elastic. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, 30 to 60 minutes.
• Punch down dough; turn out onto a lightly floured surface. Roll out into 14x12-inch rectangle. Please on greased baking sheet.
• Filling: Spread mustard lengthwise in 3" strip along center of rectangle, leaving 1" border uncovered at ends. Top with 2 layers each meat, sauerkraut, and cheese.
• Starting at corner of dough, make diagonal cuts 1" apart almost to filling along one side of dough. Repeat on other side in opposite direction. Alternating strips from each side, fold strips over filling to resemble braid, overlapping ends by 1".
• Glaze: Brush egg white to seal. Cover and let rise in warm draft-free place until doubled in bulk 30-40 minutes. Brush top with remaining egg white. Sprinkle with caraway seeds.
• Bake in centre of 350°F oven for 30-40 minutes or until puffed and dark brown. Remove from pan; let cool slightly on rack. Serve warm or let cool completely.
• Makes 8 servings, 16 slices.

THE REAL REUBEN

Steps:

• Place bread on baking sheet or broiling pan. Layer corned beef, sauerkraut and cheese on top of bread slices.
• Broil on high heat for 3 to 4 minutes, until cheese has melted. Serve hot with Thousand Island dressing.

RUSSIAN REUBEN IN THE ROUND

Steps:

• Heat oven 400ºF.
• Mix first 4 ingredients in medium bowl until blended. Add sauerkraut; mix lightly.
• Cut off top of bread loaf; remove bread from inside of loaf, leaving 1-inch-thick shell. Discard removed bread or reserve for another use. Fill bottom of loaf with layers of 2 cheese slices and half each of the meat and sauerkraut mixture. Repeat layers; cover with remaining cheese and top of loaf. Wrap in foil.
• Bake 45 min. or until heated through. Cut into wedges to serve.

ROLLED REUBEN MEAT LOAF

Steps:

• In a small bowl, combine the egg, onion and milk. Crumble beef over mixture and mix well. Add bread crumbs; mix gently. On a piece of heavy-duty foil, pat beef mixture into an 8x6-in. rectangle. , Spread mustard over loaf to within 1 in. of edges. Layer with sauerkraut, six slices of corned beef and 1/2 cup Swiss cheese. Roll up jelly-roll style, starting with a short side and peeling foil away while rolling. Seal seam and ends. , Place meat loaf seam side down in a shallow 1-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 25 minutes. Top with remaining corned beef and cheese. Bake 5 minutes longer or until no pink remains and a thermometer reads 160°. Using two large spatulas, carefully transfer meat loaf to a serving platter.