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Reuben Loaf

Recipe Description
This is one of my favorites from childhood. My mom used to make this and leave the sauerkraut off of half of it for the kids. I do the same for my kids now!​
Preparation Steps:
Pre heat oven to 400 degrees.​
Level of Difficulty:
Easy to Medium​
Time Needed:
45 minutes start to finish​
3 1/2 cups flour
1 TBS sugar
1 tsp salt
1 package of rapid rise yeast
1 cup hot water
1 TBS butter
1/4 cup thousand island dressing
3 packages buddig corned beef (or leftover corned beef)
1/4 pound sliced swiss cheese
1 8 ounce can of sauerkraut, drained
1 egg​
Serves 4​
Set aside one cup of flour. Mix remaining flour, sugar, salt and yeast. Stir in hot water and butter. Mix well. Mix in the remaining cup of flour. Knead on a well floured surface for 4 minutes.

On a greased baking sheet, roll out dough to a 14" x 10" rectangle. Spread dressing down the center, layer meat and cheese and sauerkraut over the dressing. Make cuts from the filling to the outside edges of the dough. Fold cut pieces over the top of the filling, alternating sides, tuck end pieces under the loaf. (makes a braided look). Cover and let rise in a warm place for 15 minutes.

Brush with egg, bake at 400 degrees for 25 minutes until dough looks done!​
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