Reuben Braid Recipe 435 Food

CORNED BEEF SAUERKRAUT REUBEN BRAID

Steps:

• Preheat the oven to 350° F. Roll out the dough and with your hands, shape it into a long rectangle. Spread the 1/4 cup of 1000 island dressing onto the dough.
• Lay corned beef down the center of the dough.
• Next layer on your sauerkraut.
• And finally top with slices of cheese.
• With a knife, make cuts on either side of the dough, approximately ½ inch apart from each other. Starting from the top, take one strip and cross it over to the other side on a diagonal, and then cross the opposite strip of dough over the first one, also in a diagonal. Continue this patter until you reach the bottom. Carefully transfer to a baking sheet. Brush top with melted butter and bake for approximately 15 - 20 minutes or until the top is golden brown.
• After removing from the oven, let rest for 5 minutes and then slice. Use the 1/2 cup of dressing as a dipping sauce.

REUBEN BRAIDS

Steps:

• In a large bowl, combine the first seven ingredients. Unroll one tube of crescent dough onto an ungreased baking sheet; seal seams and perforations.
• Spread half of corned beef filling down center of rectangle. On each long side, cut 1-inch wide strips to within 1-inch of filling. Starting at one end, fold alternating strips at an angle across filling; seal ends. Repeat with remaining crescent dough and filling. Brush beaten egg white over braids; sprinkle with sesame seeds.
• Bake at 375 for 25-30 minutes or until golden brown. Cool on wire racks for 5 minutes before cutting into slices. Refrigerate leftovers.

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.