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Rueben Loaf
Rueben Loaf
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Prep Time:
70 minutes
Cook Time:
40 minutes
Total Time:
110 minutes
Mustard bread filled with corned beef and sauerkraut, perfect for tailgates!
Ingredients:
  • 3.5 cups all-purpose flour, divided
  • 2 (.25 ounce) packages rapid rise yeast
  • 2 tablespoons sugar
  • 0.25 teaspoon salt
  • 1 cup warm water (120 to 130 degrees F/50 degrees C)
  • 0.25 cup yellow mustard
  • 2 tablespoons butter, softened
  • 3 cups chopped cooked corned beef
  • 6 slices Swiss cheese
  • 1 cup sauerkraut, drained and pressed
Instructions:
  • Combine 1 1/2 cups of flour, yeast, sugar, and salt in a large bowl. Mix in warm water, mustard, and butter until well combined. Gradually add the remaining flour, 1/2 cup at a time, beating well after each addition. Turn the dough onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. Cover and let rest for 10 minutes.
  • Roll dough out on a lightly floured surface into a 10x15 rectangle. Place corned beef, Swiss cheese, and sauerkraut in the center third of the dough. Cut slits from the filling to the edges, about 1 inch apart. Fold the strips over the filling, alternating sides. Cover and allow the loaf to rise in a warm place for 45 minutes.
  • Preheat your oven to 375 degrees F (190 degrees C) for perfect cooking temperature.
  • Gently coat the loaf with a shiny layer of beaten egg. Then, bake it in a hot oven for 30 minutes until beautifully golden brown.

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