Reuben Loaf
A savory Reuben loaf combines tender dough with layers of corned beef, Swiss cheese, sauerkraut, and flavorful dressing, perfect for a hearty and satisfying meal.
Ingredients
- 3 1/4 to 3 3/4 cups flour ⓘ
- 1 package (1/4 oz.) quick-rise yeast ⓘ
- 1 tablespoon sugar ⓘ
- 1 tablespoon butter or margarine, softened ⓘ
- 1 teaspoon salt ⓘ
- 1 cup warm water (120° to 130°F) ⓘ
- 1/4 cup Thousand Island dressing ⓘ
- 6 ounces thinly sliced corned beef ⓘ
- 1 can (8 oz.) sauerkraut, drained ⓘ
- 4 ounces sliced Swiss cheese ⓘ
- 1 egg white, beaten ⓘ
Instructions
- Combine 2 1/4 cups flour, yeast, sugar, softened butter, and salt in a mixing bowl.
- Stir in warm water (120° to 130°F) and mix until a soft dough forms.
- Add remaining flour if necessary to achieve the right consistency.
- Turn the dough onto a lightly floured surface and knead until smooth, about 4 minutes.
- On a lightly greased baking sheet, roll the dough into a 14 x 10-inch rectangle.
- Spread Thousand Island dressing down one-third of the center of the dough.
- Layer the sliced corned beef, Swiss cheese, and drained sauerkraut over the dressing.
- Make cuts from the filling towards the edges of the dough, 1 inch apart on both sides of the filling.
- Alternate sides, folding the strips at an angle across the filling to create a woven appearance.
- Cover the loaf and let it rise in a warm place for 15 minutes.
- Brush the top with beaten egg white and sprinkle with caraway seed.
- Bake at 400°F for 25 minutes until golden brown.
- Serve immediately.
Tips & Substitutions
For a richer flavor, consider using rye flour instead of all-purpose flour for part of the dough. If you don't have Thousand Island dressing, a mix of mayonnaise and ketchup can serve as a substitute. Ensure the water temperature is accurate for the yeast activation; too hot can kill the yeast. Knead until smooth for the best texture.
Serving Suggestions
Serve the Reuben loaf warm, sliced, with a side of potato chips or a light salad for a balanced meal. It pairs beautifully with a cup of soup, such as Ten Vegetable Beef Soup, for a comforting lunch or dinner. For a twist, try dipping in extra Thousand Island or a spicy mustard.
Storage & Reheating
Store any leftover Reuben loaf in an airtight container in the refrigerator for up to 3 days. To reheat, wrap it in aluminum foil and warm it in a preheated oven at 350°F for about 10-15 minutes, or until heated through. This helps maintain its crustiness.
Nutrition & Diet Analysis (per serving)
Each serving of Reuben Loaf contains roughly 884 calories, with 11g protein, 66g carbohydrates, and 64g fat. It is an excellent source of protein (23% of the Daily Value), and a good source of iron and dietary fiber. Note that it is relatively high in sodium, at 1345mg per serving (58% 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 make the dough ahead of time?
Yes, you can prepare the dough ahead of time. After kneading, let it rise until doubled in size, then punch it down and refrigerate for up to 24 hours. Allow it to come to room temperature before shaping and filling.
What can I substitute for corned beef?
If you want a lighter option, pastrami or turkey can be used instead of corned beef. For a vegetarian alternative, roasted vegetables or a plant-based meat substitute can provide a satisfying filling while maintaining great flavor.
How do I know when the loaf is done baking?
The Reuben loaf is done when it is golden brown and sounds hollow when tapped on the bottom. You can also check the internal temperature; it should reach at least 190°F to ensure the dough is fully cooked.
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).