Reuben Bread

We made this bread for Saint Patrick's Day 2012!

• 1 package active dry yeast
  
• 1 cup warm water (105°- 115°)
  
• 3 teaspoons granulated white sugar, divided
  
• 2 3/4 to 3 cups bread flour (+ extra for dusting the mat)
  
• 1 teaspoon salt
  
• 1 Tablespoon unsalted butter, at room temperature
  
• 2/3 cup Wegmans FYFGA Dressing, Yogurt, Thousand Island
  
• 6 ounces corned beef, thinly sliced
  
• 4 ounces Swiss cheese, sliced or shredded
  
• 3/4 cup canned sauerkraut, drained
  
• 1 large egg white, beaten
  
• caraway seeds

1. In a small bowl, dissolve the yeast and 1 teaspoon sugar in the warm water until bubbly, about 5 minutes

2. Combine 2 3/4 cups flour, remaining sugar, salt and butter in a stand mixer. Add the dissolved yeast and beat, using the dough hook, to make a soft dough (scraping sides as needed). Add an additional 1/4 cup flour if the dough is too wet. Knead with the dough hook for 4 minutes. Turn the dough out onto a floured mat. Roll out the dough to a 10x14-inch rectangle. Spoon the dressing down the center of the dough. Top with corned beef, cheese, and sauerkraut. Make cuts along sides of the dough, from the filling to the outer edge, at 1-inch intervals. Tuck the ends in first, then alternating sides, fold strips across filling. Carefully move the bread to a parchment-lined baking sheet. Brush the dough with egg white and sprinkle with caraway seeds.

3. Loosely cover the bread with a clean dishtowel and allow to rise for 30 to 45 minutes. Preheat the oven to 400°F.

4. Remove the dish towel, and bake 25 minutes, or until golden brown and cooked through, then slice and serve warm.

*If you don't own a stand mixer, Mix the dough by hand until all of the ingredients are well-incorporated, then turn the dough onto a floured surface and knead it well for 4 minutes or so.

Source: Reposted and adapted from recipegirl.com

Servings/Yield: 4