Recipe by NEHCTERG
"This makes a great appetizer and afternoon snack! It is also good using ham and cheese. beef and sauerkraut"
Watch video tips and tricks
3 1/2 cups
all-purpose flour, divided
2 (.25 ounce) packages
rapid rise yeast
warm water (120 to 130 degrees F/50 degrees C)
chopped cooked corned beef
sauerkraut, drained and pressed
We really enjoyed this at our home. Please don't judge, but I didn't have time to make dough. I had a Pillsbury french loaf that filled in nicely. Instead of mustard I made 1000 island dressing, (mayo, ketchup, and pickle relish). The possibilities are endless, ham and cheese, Philly cheese-steak, Italian meats w/marinara, turkey w/ bacon and Caesar dressing. . . The sky is the limit! Thank you, NEHCTERG, for the wonderful recipe.
What a delicious recipe! I used 1 Cup of rye flour and caraway seeds in the bread ingredients. I LOVE ruben sandwiches and this was no exception! It is a half-day project though and contains expensive ingredients. Sometimes you just gotta splurge, though!
i love to make bread! this stuff is a big hit at my house. we like corn beef brisket. when i make it the left overs are for this bread. the only thing i changed is, i mix a little thousand island dressing in with the sauerkrat and layer cornbeef, then sauerkrat and then cheese. if cheese on bottom it makes to soggy. great find! thanks lisa
I had been making this for years from an old recipe book i had. When I moved and couldn't find the book i searched high and low on st. patty's day for this! i was soooo happy to find it here! my family and i LOVE this and make it every march 17th; its so much better than the traditional bland corned beef and cabbage. i have graduated to making 2 or 3 at a time because we can never get enough!
This was so yummy. I did not make the bread from scratch. I used the Pilsbury French loaf. Yum and easy.
This bread came out FANTASTIC...Def. worth the time put into making it! You will love it.
We made this according to the directions the first time. We liked the idea of the crust but it was a bit thicker and harder than we liked. In the interests of time, the next time, I thawed a loaf of bread dough during the day in the refrigerator. I let it rise a bit then rolled spread it out and added the corned beef, Swiss cheese and sauerkraut. I did the same type of braid, spread with beaten egg and then baked it at 350 degrees for 25 minutes.
We used this recipe for a dip/sauce.
1/3 cup mayonnaise
1 1/2 Tbsp ketchup
1 1/2 teaspoons prepared horseradish
1/2 teaspoon Worcestershire sauce
Salt, to taste
Freshly ground black pepper, to taste
Great concept NEHCTERG but we like these slight changes.
Fantastic use of leftover corned beef. I did substitute 1c rye flour, but it was completely unnecessary. The yellow mustard adds a great flavor and brightness to the bread. I mixed some Thousand Island with hot cream horseradish and we dipped the sandwiches in that. So very tasty!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 694
** Calories from Fat: 288
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
Watch how to make this traditional St. Patrick’s Day dish.
Watch Chef John prepare a sensational long-simmering meat sauce.
Make a deli-worthy toasted Reuben in your own kitchen. It’s fast and easy!