Recipe: Great Round Reuben ๐ฅช๐
Preparation Time: 1 hour
Cooking Time: 1 hour
Total Time: 2 hours
Servings: 1 loaf
Description:
Indulge in the delightful essence of a classic Reuben sandwich with a twist! This Great Round Reuben presents itself as a tempting loaf of bread, but slice into it, and you’ll discover layers of savory goodness. Made with onion-rye bread and filled with tender corned beef, melty Swiss cheese, tangy sauerkraut, and zesty Dijon mustard, this recipe promises a burst of flavors in every bite. While it may require a bit of effort, you can prepare it ahead of time to streamline the process and avoid any last-minute rush.
Ingredients:
- 1 1/3 cups warm milk
- 2 tablespoons sugar
- 4 teaspoons active dry yeast
- 1/4 cup warm water
- 1 1/3 cups bread flour
- 2 2/3 cups all-purpose flour
- 1/8 teaspoon vitamin C (ascorbic acid)
- 2 teaspoons salt
- 5 tablespoons vegetable oil
- 2 medium onions, finely chopped
- 1 tablespoon caraway seeds
- 2 tablespoons Dijon mustard
- 5 cups cooked corned beef, thinly sliced
- 2 cups sauerkraut, drained
- 1 1/2 cups Swiss cheese, shredded
- 1 egg, beaten
- Coarse salt for sprinkling
Instructions:
-
Prepare the Dough:
- In a small saucepan, bring the milk almost to a boil, then let it cool until warm.
- In the bowl of a heavy-duty mixer, dissolve the yeast and 1 tablespoon of sugar in warm water, allowing it to stand for about 2 minutes until foamy.
- Add 3 tablespoons of sugar, both flours, vitamin C, salt, and the warm milk to the yeast mixture.
- Mix on low-medium speed for 5 minutes until the dough becomes elastic.
- Incorporate 4 tablespoons (1/4 cup) of vegetable oil, chopped onion, and caraway seeds into the dough until well blended. Adjust the consistency with additional flour or water if necessary.
- Place the dough in an oiled bowl, ensuring it’s coated well with oil. Cover and let it rise until doubled in size.
-
Prepare the Layers:
- Once the dough has doubled in size, punch down the center with a closed fist, then gently knead and shape it into a smooth round.
- Cover the dough with plastic wrap and let it rest for 15 minutes.
- Optionally, you can refrigerate the dough overnight at this stage.
- Preheat your oven to 375ยฐF (190ยฐC) and grease an 18-inch round pizza pan.
- Divide the dough, reserving one-third and dividing the remaining two-thirds into three equal portions – a large, medium, and small piece.
-
Assemble the Reuben:
- Roll out the largest portion of dough into a large circle and place it on the prepared pizza pan.
- Spread a thin layer of Dijon mustard over the dough, then top it with half of the corned beef, sauerkraut, Thousand Island dressing, and Swiss cheese.
- Roll out the medium-sized dough portion into a slightly smaller circle and layer it over the first one, repeating the toppings.
- Repeat the process with the smallest dough portion, reserving some toppings for the final layer.
- Roll out the reserved third of the dough into a circle large enough to cover the entire Reuben.
- Carefully transfer the dough over the layered Reuben, tucking the edges under to seal the loaf.
- Brush the top of the loaf with beaten egg and sprinkle with coarse salt. Make decorative slashes in the center.
-
Bake and Serve:
- Bake the assembled Reuben loaf until golden brown, approximately 50-60 minutes.
- Once baked, transfer the loaf to a wire rack to cool.
- Optionally, assemble the Reuben ahead of time, wrap it well, and store it in the refrigerator or freezer. To reheat, thaw overnight in the fridge and bake at 300ยฐF (150ยฐC) for 30 minutes.
Nutritional Information (per serving):
- Calories: 6164.4
- Total Fat: 344.1g
- Saturated Fat: 109.4g
- Cholesterol: 1127.4mg
- Sodium: 18370.5mg
- Total Carbohydrates: 502.5g
- Dietary Fiber: 52.1g
- Sugars: 104.8g
- Protein: 268g
Indulge in the deliciousness of this Great Round Reuben, perfect for a hearty lunch, snack, or any occasion where you crave a flavorful treat!
