Reuben rye bread
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 pound : | ||
| 1 | teaspoon | Active dry yeast |
| 1 | cup | Rye flour |
| 1⅓ | cup | Bread flour |
| 1 | tablespoon | Gluten; optional |
| 1 | tablespoon | Shortening; or butter |
| 2 | tablespoons | Brown sugar |
| ½ | teaspoon | Caraway seed |
| ½ | teaspoon | Salt |
| ½ | cup | Corned beef brisket; chopped |
| ⅓ | cup | Sauerkraut; finely chopped, * |
| 1.5 pound active dry | ||
Directions
yeast 1 tsp. rye flour 1½ cup bread flour 2 cups gluten flour (may be omitted) 2 Tbs. shortening (or butter) 1 Tbs.
brown sugar 1 Tbs. caraway seed 1 tsp.
salt ¾ tsp. chopped corned beef ¾ cup sauerkraut, well chopped* ½ cup water 1 cup
*Be sure to rinse and drain sauerkraut well. Add all ingredients to machine per manufacturer's directions. Sauerkraut should be added the same time as the water.
Makes gread toasted bread sandwiches if topped with 1000 Island dressing and slices of melted Swiss cheese.
Store this bread in refrigerator.
>From: Katie E Green <kgreen@...> From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe