Baked Reuben

The traditional Reuben sandwich makings - corned beef, sauerkraut and Swiss cheese - top an onion-caraway flavored rye dough. An easy to make luncheon or supper entrée. Serve with a vegetable or salad.

Yield: 4 to 6 servings

Ingredients

1 cup bread flour
2¼ tsp (one package) RED STAR Active Dry Yeast
2 tsp Instant minced onion
1½ tsp caraway seeds
¾ tsp salt
¾ cup water
2 Tbsp dark molasses
2 Tbsp oil
1 cup medium rye flour
¼ cup mayonnaise or salad dressing
2 Tbsp horseradish mustard
½ lb. corned beef, sliced, torn into bite-sized pieces
1 can (8 oz.) sauerkraut
4 ounces Swiss cheese, sliced, cut in half

Instructions

Drain sauerkraut while preparing dough.
In large mixer bowl, combine 1 cup bread flour, yeast, onion, caraway seed and salt; mix well. Add warm water (120-130°F), molasses and oil to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in rye flour to make a stiff batter. Spread in greased 1½-quart shallow baking dish or cookie sheet with sides. Combine mayonnaise and mustard; spread over dough. Cover; let rise in warm place until almost doubled, about 20 minutes.
Sprinkle corned beef over dough, then sprinkle sauerkraut over beef. Place cheese slices on top, overlapping edges. Bake at 375°F for 30 to 35 minutes until cheese is melted. Serve hot.
You can substitute Instant (fast-rising) in place of Active Dry Yeast in batter/no knead recipes. When using Instant Yeast, expect your batter/dough to rise faster - about 50% faster. Adjust your rise times accordingly. Visit our Lessons in Yeast & Baking for more information.
Recipe featured at Fake Ginger.