60 Minute Reuben Loaf
A savory bread loaf filled with corned beef, sauerkraut, and Swiss flavors, perfect for a hearty lunch or casual dinner, combining tangy and meaty flavors.
Ingredients
- 3 1/4 cups plain flour
- 1 tablespoon sugar ⓘ
- 1 teaspoon salt ⓘ
- 1 package RapidRise yeast ⓘ
- 1 cup hot water (125°F) ⓘ
- 1 tablespoon oleo ⓘ
- 1/4 cup Thousand Island dressing
- 6 ounces thinly sliced corned beef or 7 ounces can ⓘ
- 1 (8 ounce) can sauerkraut, well drained ⓘ
- 1 egg white, beaten ⓘ
- Caraway seed (optional) ⓘ
Instructions
- Dissolve RapidRise yeast in hot water (125°F) as per package instructions.
- Mix in margarine, sugar, salt, and enough flour to form a soft dough.
- Knead the dough until smooth, cover, and let rise in a greased bowl over hot water for 20 minutes.
- Punch down the dough, shape into a loaf, and let rise again for 20 minutes.
- Preheat oven and bake the loaf as directed until golden brown.
- Brush the top with beaten egg white and sprinkle with caraway seed if desired.
- Allow to cool slightly before slicing and serving.
Tips & Substitutions
For a richer flavor, consider using rye flour instead of plain flour for a traditional Reuben taste. If you don’t have Thousand Island dressing, a mix of mayo and ketchup can work in a pinch. Ensure your water is at the right temperature to activate the RapidRise yeast effectively. Kneading well develops gluten for a better texture.
Serving Suggestions
This Reuben loaf is fantastic served warm with a side of pickles or coleslaw for crunch. It pairs beautifully with a bowl of Vegetable Soup With Roast Beef for a hearty meal. Consider adding a side of chips or a fresh salad to round out your lunch or dinner.
Storage & Reheating
Store any leftover Reuben loaf in an airtight container at room temperature for up to two days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, place slices in a toaster oven until warm and slightly crisp, or use a microwave for a quick option.
Nutrition & Diet Analysis (per serving)
Each serving of 60 Minute Reuben Loaf contains roughly 484 calories, with 22g protein, 23g carbohydrates, and 36g fat. It is an excellent source of calcium (45% of the Daily Value), protein (44% of the Daily Value), and dietary fiber (43% of the Daily Value), and a good source of vitamin A and potassium. Note that it is relatively high in sodium, at 479mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat in this Reuben loaf?
Absolutely! While corned beef is traditional, you can substitute it with pastrami or even turkey for a lighter twist. Just ensure whatever meat you choose is thinly sliced for easy layering and even flavor distribution.
What can I do if my dough doesn’t rise properly?
If your dough isn't rising, it could be due to yeast that is expired or water that is too hot or too cold. Make sure your water is at 125°F and check the yeast package for expiration dates. If all else fails, you can try a second rise for better results.
Is it possible to make this recipe ahead of time?
Yes, you can prepare the dough ahead of time and refrigerate it after the first rise. Just bring it back to room temperature before shaping it into a loaf. Alternatively, you can bake the loaf in advance and reheat it when ready to serve.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).