Great Round Reuben

Description

From the outside this looks like a loaf of bread but when it's sliced every piece is like a reuben sandwich. Onion-rye bread, filled with corned beef, swiss cheese, sauerkraut and mustard. There's a bit of work here, but you can make it up ahead of time to avoid a last minute rush. The preparation time is approximate, it really depends on how quickly your bread rises.

Ingredients

• Whole Milk
• Active Dry Yeast
• Sugar
• Water
• Rye Flour
• Bread Flour
• Vitamin C Powder
• Salt
• Oil
• Onion
• Caraway Seeds
• Nonstick Cooking Spray
• Dijon Mustard
• Corned Beef
• Sauerkraut
• Thousand Island Dressing
• Swiss Cheese
• Egg
• Coarse Salt

Instructions

1. Bring milk almost to a boil in a small saucepan, then remove from the heat and let cool until warm
2. Dissolve the yeast and 1 tbs sugar in warm water in the bowl of a heavy-duty mixer
3. Let stand for 2 minutes until a foam forms
4. Add 3 tbs sugar, both flours, vitamin c, salt and milk
5. Mix for 5 minutes on a low-medium speed until dough is elastic
6. Add 4 tbsp oil, onion and caraway seeds
7. Mix until well blended
8. The dough should be soft
9. Add a little bread flour if too wet or a little water if too dry
10. Place the dough in an oiled bowl and turn to coat well with oil
11. Cover and let rise until doubled
12. Remove the plastic and punch down the centre of the dough with a closed fist
13. Pull the dough out of the bowl, knead lightly and then shape into a smooth round
14. Cover with plastic wrap and leave on the counter for 15 minutes
15. The dough can now be shaped or, if desired, refrigerated overnight
16. Spray an 18 inch round pizza pan with nonstick cooking spray
17. Place a shelf in a slot slightly below the middle of the oven and preheat to 375 f or 190 c
18. Reserve a third of the dough
19. Divide the remaining two thirds into three pieces– a big piece, a medium sized one and a little piece
20. Oil a rolling pin and roll out the largest piece into a large cirle
21. Place on the pizza pan
22. Spread the dough circle lightly with dijon mustard
23. Cover with slightly less than half the corned beef, sauerkraut and thousand island dressing
24. Cover with a thin layer of cheese
25. Roll out the medium 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
26. Cover the second layer in the same way as the first, but saving a bit of each ingredient for the final layer
27. Roll out the small piece of dough and repeat as before
28. Now, roll the reserved third of the dough into a circle large enough to cover the reuben completely
29. Wrap the dough across a rolling pin, lift and transfer to the layered reuben
30. Tuck the top dough under the bottom layer of the dough all around the edges
31. Glaze the loaf with beaten egg and sprinkle lightly with coarse salt
32. Slash the centre in a daisy pattern
33. Do not let rise
34. Brush the bread again with beaten egg and place the pan in the oven
35. Bake until well browned, about 50-60 minutes
36. Place on a rack to cool
37. You can also assemble the reuben ahead of time, then wrap it well in foil or a ziplock bag and keep it in the fridge or freezer
38. If frozen, defrost overnight in the fridge
39. To reheat, wrap in foil and heat in a 300 f or 150 c oven for 30 minutes