Reuben-Wich
Reuben-Wich is an moderately easy dinner. Made with 2 pkg. active dry yeast, 1 3/4 c. warm water (105~ to 115~), 2 tbsp. sugar, 1 tsp. salt and 3 tbsp. margarine, softened, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
π Recipe adapted from RecipeNLG-Full
Dissolve yeast in warm water in large warm bowl.
Add sugar, salt, margarine and 2 1/2 cups flour; beat until smooth.
Stir in enough more flour to make soft dough.
Knead 6 to 8 minutes.
Place in greased bowl; turn to grease top.
Cover; let rise until doubled, about 45 minutes.
Punch dough down; divide in half.
Roll half to 14 x 10-inch, spread half dressing down center third of dough length.
Layer with half the beef, cheese and sauerkraut. Make cuts from filling to dough edges along sides of filling, 1 inch apart.
Alternating sides, fold strips at an angle across filling; place on greased baking sheet.
Repeat with remaining dough.
Cover; let rise until doubled, about 45 minutes.
Brush with egg, sprinkle with caraway seed.
Bake at 400Β° about 25 minutes.
Serve warm.
Refrigerate leftovers; reheat to serve. Makes 2 loaves.
π· Perfect Pairings
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