Layered Rueben Loaf Food

LAYERED REUBEN CASSEROLE

Steps:

• Heat oven to 350ºF.
• Cut 4 bread slices into 1/2-inch cubes; spread onto bottom of 13x9-inch baking dish sprayed with cooking spray. Cover with half the corned beef. Top with layers of sauerkraut, pickles and 1 cup cheese; cover with remaining corned beef and cheese.
• Whisk eggs, milk, dressing and mustard until blended; pour over ingredients in dish. Add remaining bread slice to blender; blend until fine crumbs form. Sprinkle over casserole.
• Bake 40 min. or until casserole is set in center and top is golden brown.

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.

ROSE'S REUBEN LOAF

Steps:

• Preheat oven to 350 degrees F.
• With rolling pin, roll out dough to 1/4-thick. Spread some of the dressing over dough, leaving a border around the edges, and reserve the rest to serve on the side. Layer the corned beef, sauerkraut and cheese over the dressing.
• Roll up the dough halfway, fold in the sides, and continue rolling to form a tight log. Place on a greased or parchment paper-lined baking sheet, placing the seam-side down. Brush the top lightly with oil.
• Bake until the crust is golden, about 30 minutes. Let cool slightly before slicing. Serve with the remaining dressing.
• Place all the ingredients in a bowl and mix well.

GREAT ROUND REUBEN

Steps:

• Bring milk almost to a boil in a small saucepan, then remove from the heat and let cool until warm.
• Dissolve the yeast and 1 tbs sugar in warm water in the bowl of a heavy-duty mixer.
• Let stand for 2 minutes until a foam forms.
• Add 3 tbs sugar, both flours, vitamin C, salt and milk.
• Mix for 5 minutes on a low-medium speed until dough is elastic.
• Add 4 tbsp (1/4 cup) oil, onion and caraway seeds.
• Mix until well blended.
• The dough should be soft.
• Add a little bread flour if too wet or a little water if too dry.
• Place the dough in an oiled bowl and turn to coat well with oil.
• Cover and let rise until doubled.
• Remove the plastic and punch down the centre of the dough with a closed fist.
• Pull the dough out of the bowl, knead lightly and then shape into a smooth round.
• Cover with plastic wrap and leave on the counter for 15 minutes.
• The dough can now be shaped or, if desired, refrigerated overnight.
• Spray an 18 inch round pizza pan with nonstick cooking spray.
• Place a shelf in a slot slightly below the middle of the oven and preheat to 375 F or 190 C.
• Reserve a third of the dough.
• Divide the remaining two thirds into three pieces-- a big piece, a medium sized one and a little piece.
• Oil a rolling pin and roll out the largest piece into a large cirle.
• Place on the pizza pan.
• Spread the dough circle lightly with dijon mustard.
• Cover with slightly less than half the corned beef, sauerkraut and thousand island dressing.
• Cover with a thin layer of cheese.
• Roll out the medium piece of dough into a circle about an inch smaller in diameter than the first circle and place on top of the first layer on the pan.
• Cover the second layer in the same way as the first, but saving a bit of each ingredient for the final layer.
• Roll out the small piece of dough and repeat as before.
• Now, roll the reserved third of the dough into a circle large enough to cover the Reuben completely.
• Wrap the dough across a rolling pin, lift and transfer to the layered Reuben.
• Tuck the top dough under the bottom layer of the dough all around the edges.
• Glaze the loaf with beaten egg and sprinkle lightly with coarse salt.
• Slash the centre in a daisy pattern.
• Do not let rise.
• Brush the bread again with beaten egg and place the pan in the oven.
• Bake until well browned, about 50-60 minutes.
• Place on a rack to cool.
• You can also assemble the Reuben ahead of time, then wrap it well in foil or a ziplock bag and keep it in the fridge or freezer.
• If frozen, defrost overnight in the fridge.
• To reheat, wrap in foil and heat in a 300 F or 150 C oven for 30 minutes.

REUBEN-LIKE MEATLOAF

Steps:

• In a large bowl, combine the egg,ketchup, bread crumbs, and salt.
• Crumble the beef over the mixture and mix well;set aside.
• In a bowl,combine pastrami, sauerkraut,cheese, sour cream and mustard.
• Press a third of the mixture into a greased 9x5x3 inch loaf pan.
• Top with half of pastrami mixture.
• Repeat layers.
• Top with remaining beef mixture.
• Cover and bake at 350 degrees for 1 hour or until meat is no longer pink;drain.
• Let stand 10 minutes before slicing.

REUBEN MEATLOAF

Steps:

• Combine all ingredients except last 3 in medium bowl.
• Press 1/2 of mixture in bottom of loaf pan.
• Make slight indentation, lengthwise down center of meatloaf.
• Combine all the filling mixture and put in indentation.
• Top with remaining meat mixture, pressing to enclose filling and sealing edges.
• Bake at 350 degrees for approximately 1 hour.
• Let stand for 5 minutes.

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.