Prep Time: 45 minutes
Cook Time: 1 hour
Total Time: 1 hour, 45 minutes
- 1-1/3 cups whole milk
- 2 packages (4-1/2 tsp) active dry yeast
- 1 Tablespoon AND 3 Tablespoons sugar (1/4 cup total)
- 1/4 cup warm water (115 degrees F/46 degrees C)
- 1-1/3 cups rye flour
- 2-2/3 cups bread flour
- 1/4 500-milligram vitamin C tablet, crushed (see Note below)
- 2 tsp salt
- 1/4 cup AND 1 Tablespoon oil (1/4 cup plus 1 Tablespoon total)
- 2/3 cups finely chopped onion
- 2 Tablespoons caraway seeds, crushed
- 1 Tablespoon oil for bowl
- Nonstick cooking spray
- 3 Tablespoons Dijon mustard
- 1-1/2 pounds corned beef, very thinly sliced and cut into 3/4-inch squares
- 1 can (16 ounces) sauerkraut, drained well, squeezed dry in a towel, and coarsely chopped
- 1/2 cup Thousand Island dressing
- 1/2 pound Swiss cheese, grated (about 2 cups)
- 1 large egg, beaten
- 1/4 teaspoon coarse salt
Dissolve the yeast and 1 tablespoon sugar in warm water in the bowl of a heavy-duty mixer. Let stand for 2 minutes until a foam forms, indicating yeast is alive and well. Add 3 tablespoons sugar, the rye flour, bread flour, vitamin C, salt, and milk. With the paddle blade, mix for 5 minutes on low-medium speed, until dough is elastic. Add 1/4 cup oil, onion, and caraway seeds. Mix until well blended. The dough should be soft. Add a little bread flour if too wet or a little water if too dry.
Place the dough in an oiled bowl and turn to coat well with oil. Cover with plastic wrap and let rise until doubled. Remove the plastic. Punch down the center of the dough with a closed fist. Reach to the back of the bowl down under the dough and pull the bottom of the dough up and over the center. Repeat the same action at the front of the bowl, then place the dough out on the counter. Using both hands, with a gently cupping and tucking action, shape the dough into a smooth round. Cover with plastic wrap and leavy on the counter for 15 minutes. The dough is now ready to shape or, if desired, refrigerate overnight.
Spray an 18-inch round pizza pan with nonstick cooking spray.
Place a shelf in a slot slightly below the middle of the oven and preheat to 375 degrees F (191 degrees C). Shape and layer the Reuben while the oven is heating.
Reserve a third of the dough for the top. Divide the remaining two-thirds of the dough into three pieces -- a big piece, a medium-size piece, and a little piece. Oil a rolling pin. The dough should be oily and easy to roll on the counter. Roll out the largest of the last three pieces into a large circle and place on the pizza pan. Spread the dough circle lightly with Dijon mustard. Cover the dough with slightly less than half of the corned beef. Sprinkle slightly less than half of the sauerkraut on top of the corned beef. Spread slightly less than half of the Thousand Island dressing over the sauerkraut, then cover with a thin layer of Swiss cheese.
Roll out the medium-size piece of dough into a circle about an inch smaller in diameter than the first circle and place on top of the first layer on the pan. Cover the second layer with mustard, corned beef, sauerkraut, dressing, and cheese, reserving enough of each ingredient for the third layer. Roll out the small piece of dough about an inch smaller in diameter than the middle circle and place on top. Cover with layers as before.
Roll the reserved third of the dough into a circle large enough to cover the Reuben completely. Wrap the dough across a rolling pin, lift, and transfer to the layered Reuben. Tuck the top dough under the bottom layer of the dough all around the edges. Glaze the loaf with beaten egg and sprinkle lightly with coarse salt. Slash the center in a daisy pattern. Do not let rise.
Brush the bread again with beaten egg and place the pan in the oven. Bake until well browned, 50 to 60 minutes. Place the pan on a rack to cool. The Reuben is excellent served warm but quite good at room temperature.
The Reuben can be made ahead, wrapped well in foil or a jumbo zip-top plastic bag, and refrigerated or frozen. If frozen, defrost overnight in the refrigerator. To reheat, wrap in foil and heat in a 300 degree F (149 degree C) oven for 30 minutes.
Yield: 6 to 8 servings
Note: Vitamin C enhances gluten development.
Recipe Source: Cookwise by Shirley O. Corriher (Wm Morrow)
Reprinted with permission.