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Baked Reuben

The traditional Reuben sandwich makings - corned beef, sauerkraut and Swiss cheese - top an onion-caraway flavored rye dough. An easy to make luncheon or supper entrée. Serve with a vegetable or salad.

 

This recipe is featured at Fake Ginger.

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This recipe makes 4 to 6 servings
Ingredients
Bread Flour1 cup
Active Dry Yeast2+1/4 tsp
Instant minced onion2 tsp
Caraway seeds1+1/2 tsp
Salt3/4 tsp
Water3/4 cup
Dark molasses2 TBSP
Oil2 TBSP
Medium rye flour1 cup
Mayonnaise or salad dressing1/4 cup
Horseradish mustard2 TBSP
Corned beef, sliced, torn into bite-sized pieces1/2 lb.
Sauerkraut1 can (8 oz.)
Swiss cheese, sliced, cut in half4 ounces
Directions

Drain sauerkraut while preparing dough.

 

In large mixer bowl, combine 1 cup bread flour, yeast, onion, caraway seed and salt; mix well. Add warm water (120-130°F), molasses and oil to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in rye flour to make a stiff batter. Spread in greased 1½-quart shallow baking dish. Combine mayonnaise and mustard; spread over dough. Cover; let rise in warm place until almost doubled, about 20 minutes.

 

Sprinkle corned beef over dough, then sprinkle sauerkraut over beef. Place cheese slices on top, overlapping edges. Bake at 375°F for 30 to 35 minutes until cheese is melted. Serve hot.

 

Baker's Tip: Remove any remaining servings from pan, wrap foil and refrigerate. Reheat at 300°F for about 15 minutes.

 

 

You can substitute Instant (fast-rising) in place of Active Dry Yeast in batter/no knead recipes. When using Instant Yeast, expect your batter/dough to rise faster - about 50% faster. Adjust your rise times accordingly.  Traditional methods: use equal amounts; Bread Machine: use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.

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