Rueben Loaf Recipe -
Rueben Loaf Recipe
  • READY IN ABOUT 2 hrs

Rueben Loaf

Recipe by  

"This makes a great appetizer and afternoon snack! It is also good using ham and cheese. beef and sauerkraut"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    1 hr 10 mins
  • COOK

    40 mins

    1 hr 50 mins


  1. In a large bowl, combine 1 1/2 cups flour, yeast, sugar and salt. Add warm water, mustard and butter; stir well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. Cover and let rest for 10 minutes.
  2. On lightly floured surface, roll dough to a 10x15 rectangle. Layer corned beef, Swiss cheese, and sauerkraut in the center third of the rectangle. Use a knife to make cuts from filling to dough edge, approximately 1 inches apart. Folds strips across bread, alternating sides. Cover loaf and let rise in a warm area for 45 minutes.
  3. Preheat oven to 375 degrees F (190 degrees C).
  4. Brush risen loaf with beaten egg. Bake in preheated oven for 30 minutes, until golden brown.
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Reviews More Reviews

Nov 17, 2010

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.

Apr 09, 2003

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!

Jan 20, 2009

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

Mar 07, 2008

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!

Aug 01, 2011

This was so yummy. I did not make the bread from scratch. I used the Pilsbury French loaf. Yum and easy.

Jul 14, 2011

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.

Jan 31, 2011

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!

May 18, 2010

This bread came out FANTASTIC...Def. worth the time put into making it! You will love it.


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  • Calories
  • 694 kcal
  • 35%
  • Carbohydrates
  • 64.3 g
  • 21%
  • Cholesterol
  • 161 mg
  • 54%
  • Fat
  • 32 g
  • 49%
  • Fiber
  • 3.4 g
  • 14%
  • Protein
  • 35.3 g
  • 71%
  • Sodium
  • 1556 mg
  • 62%

* Percent Daily Values are based on a 2,000 calorie diet.

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