I brought this bread to a New Years party, where we scarfed two thirds of it before we even managed to warm it back up. The bread part was tasty, the proportions of the filling things were right… in general, yum!
Ingredients:
- 2 1/2 cups lukewarm water
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 cup whole wheat flour
- 1 cup dark rye flour
- 1 teaspoon coarse ground mustard
- 2 teaspoons instant yeast
- 2 teaspoons salt
- 3 1/2 cups bread flour
- 1/2 cup thousand island dressing
- 10 ounces thinly sliced corn beef
- 4 ounces havarti cheese
- 8 ounces sauerkraut, well drained
- 1 egg white
- caraway seeds, optional
Combine the warm water, honey, and olive oil in a mixing bowl. Add the whole wheat and rye flours, the mustard, and the yeast, and stir until smooth.
Let rest, uncovered, for ten minutes, then add the salt and 2 cups of the bread flour. Stir together with your mixer’s dough hook, then add the remaining 1 1/2 cups of bread flour 1/2 a cup at a time. After all the flour is mixed in, let the machine knead for about 5 minutes. It’s a somewhat moist dough, so it will still be a bit sticky – that’s ok.
Transfer to a greased bowl and turn the dough to grease all over. Cover, and let rise 1 hour.
Grease your work surface and rolling pin. Gently deflate your dough and pour it out onto the greased counter. Roll out to a 15X12″ rectangle. Spread the thousand island dressing over the dough, leaving 2″ clear along the long sides.
My 2 inches were…short inches.
Lay out the corned beef evenly over the dressing, then the cheese.
Top with the sauerkraut, then cut the long, uncovered sides into a series of inch-wide tabs. Fold the short ends over.
Alternating sides, pull the side pieces in towards the middle, pressing each into the last to make a braid pattern. I thought I would have trouble with this, since I made my sides so short, but it was a very stretchy dough.
Carefully transfer to a parchment lined baking sheet and brush with the egg white. Sprinkle with the caraway seeds, if using.
Let rise a further 30 minutes and preheat the oven to 375. Bake 35-40 minutes, until browned. Eat right away, or cool on a wire rack.
This held together well when you cut it up and were waving a slice around in the general vicinity of your face. I love stuff baked into breads! I’ll be submitting this to YeastSpotting.
Reuben Bread
Lightly adapted from The Knead for Bread.
- 2 1/2 cups lukewarm water
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 cup whole wheat flour
- 1 cup dark rye flour
- 1 teaspoon coarse ground mustard
- 2 teaspoons instant yeast
- 2 teaspoons salt
- 3 1/2 cups bread flour
- 1/2 cup thousand island dressing
- 10 ounces thinly sliced corn beef
- 4 ounces havarti cheese
- 8 ounces sauerkraut, well drained
- 1 egg white
- caraway seeds, optional
Combine the warm water, honey, and olive oil in a mixing bowl. Add the whole wheat and rye flours, the mustard, and the yeast, and stir until smooth. Let rest, uncovered, for ten minutes.
Add the salt and 2 cups of the bread flour. Stir together with your mixer’s dough hook, then add the remaining 1 1/2 cups of bread flour 1/2 a cup at a time. After all the flour is mixed in, let the machine knead for about 5 minutes. Transfer to a greased bowl and turn the dough to grease all over. Cover, and let rise 1 hour.
Grease your work surface and rolling pin. Gently deflate your dough and pour it out onto the greased counter. Roll out to a 15X12″ rectangle. Spread the thousand island dressing over the dough, leaving 2″ clear along the long sides. Lay out the corned beef evenly over the dressing, then the cheese. Top with the sauerkraut, then cut the long, uncovered sides into a series of inch-wide tabs. Fold the short ends over. Alternating sides, pull the side pieces in towards the middle, pressing each into the last to make a braid pattern. Carefully transfer to a parchment lined baking sheet and brush with the egg white. Sprinkle with the caraway seeds, if using.
Let rise a further 30 minutes and preheat the oven to 375. Bake 35-40 minutes, until browned. Eat right away, or cool on a wire rack.
Ingredients:
Gradually add the sugar, while continuing to beat until stiff and glossy.
Fold in the cocoa and chocolate chips by hand, then spoon or pipe the meringue onto the lined sheets in teaspoon sized dollops.
Bake 25-30 minutes. Cool on the pans and store in an air tight container.
Shape the dough into a ball and place it in the prepared paper. Cut an X in the top with a sharp knife or pair of kitchen shears.
Cover, and let rise until tripled. To help the dough warm back up from refrigeration and get rising, I put it in the oven with the oven light on, boiled a small pot of water, and put the water in the oven, not touching the dough. It was surprisingly warm in there when I checked an hour later, and the dough was finished rising in a little over 3 hours.
Add 3/4 of each of your cheeses to the mixture and stir gently until smooth, about two minutes.
Fold in the flour mixture by hand just until you can no longer see any dry flour, then fold in the remaining chocolate chips.
Cover, and refrigerate at least 4 hours, or overnight.
If you’re working in batches, store any filled sheets of cookie dough in the fridge until ready to go in the oven. Bake 9-10 minutes, then remove from the oven and sprinkle again with coarse salt. Let cool completely on the pan before moving.
Stir in the cream. Spoon the dough into 4-5 rough balls on the lined sheet, depending on how many people you’re serving. I think they’d be pretty huge if you only made 4. Brush or drizzle the melted butter over the dough, then sprinkle with sugar.
While the buns are still warm, whisk together the powdered sugar and enough of the milk to make a drizzle-able icing, and drizzle over the buns. I added an extra dash of cinnamon to the icing.
Reduce the heat to low and stir gently for 30 seconds, then remove from the heat and let sit for 5 minutes. Stir in the salt and vanilla, then whisk in the eggs. Stir together the flour and baking powder in a small bowl, then whisk into the batter.
For the ganache, if you have any of the malt infused cream, use that, plus however much plain cream it takes to make 1/4 cup. Microwave that cream for 30 seconds, or until just starting to boil. Add the chocolate and stir until well melted and smooth. Drizzle over the frosted bars, then break up the remaining Oreos and scatter over the top.
Pour the meat and marinade into a dutch oven or crock pot and cook on medium-high heat until starting to simmer, then reduce heat to low and cook 4 1/2 – 5 hours, until tender.
Drain some of the grease off the reserved marinade. Serve the meat with white rice, drizzle with the marinade, and garnish with green onions if desired.
Bake 30-35 minutes, until a toothpick inserted in the center comes out clean.
Cool in the pan – it separates from the edges if you give it time.
Dust with powdered sugar, or stir together some powdered sugar and milk to make a glaze.
sparecake 