Delicious Reuben Bread Abm Recipes

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment.
• Whisk together the mayonnaise, ketchup, horseradish, onion powder, Worcestershire sauce, hot sauce and a pinch of salt in a small bowl. Season with additional salt if needed. Set aside
• Stir the baking soda into 1/3 cup of super-hot tap water until dissolved. Set aside.
• Put the sauerkraut into a large kitchen towel and wring it out over the kitchen sink to remove any excess liquid. Set aside.
• Sprinkle the dough all over with the caraway seeds then roll into a 20-by-14-inch rectangle on a lightly floured work surface. Some of the caraway seeds will fall away from the dough, but a lot of the seeds should work in as you roll it out. Arrange the pastrami evenly on one half of the dough, starting on the shorter end and leaving a 1-inch border on the sides. Spread half the sauce over the pastrami. Separate the cheese pieces and shingle them over the sauce. Scatter the sauerkraut on top. Working from the short side, tightly roll up the dough into a log, jelly roll-style. Pinch the open ends together to seal, then tuck them underneath the log.
• Transfer the log, seam side-down, onto the prepared baking sheet and brush all over with the baking soda wash (you will not use all the wash). Bake, rotating the pan halfway through, until the bread is deep golden brown, 40 to 50 minutes.
• Let the bread cool for 10 minutes. Slice into 8 pieces and serve warm with the remaining sauce.

Steps:

• In a large bowl, combine 1 1/2 cups flour, yeast, sugar and salt. Add warm water, mustard and butter; stir well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. Cover and let rest for 10 minutes.
• On lightly floured surface, roll dough to a 10x15 rectangle. Layer corned beef, Swiss cheese, and sauerkraut in the center third of the rectangle. Use a knife to make cuts from filling to dough edge, approximately 1 inches apart. Folds strips across bread, alternating sides. Cover loaf and let rise in a warm area for 45 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Brush risen loaf with beaten egg. Bake in preheated oven for 30 minutes, until golden brown.

Steps:

• Butter each slice of bread evenly to the edges on one side.
• Place one slice, buttered side down, in a small cold skillet: Build the sandwich in the skillet you'll grill it in.
• Spread 1 tablespoon of the Russian dressing on the face-up, dry side of the bread. Then put on the sauerkraut, spreading it evenly.
• Arrange the cheese in an even layer over the sauerkraut, then do the same with the corned beef.
• Spread another 1 tablespoon Russian dressing on the dry side of the second slice of bread and place it, dressing side down, buttered side up, over the corned beef.
• Place the skillet over medium-low heat and grill the sandwich slowly, pressing down on it a few times with a wide metal spatula. Grill until the bread is browned and crisped, then turn the sandwich over with the help of the spatula.
• Now weight the sandwich down by placing a plate (or another small skillet) over the sandwich, then adding on a weight, such as a 28-ounce can of tomatoes. Grill until the second side has browned and crisped, then flip the sandwich over one more time to briefly reheat the other side.
• Serve immediately.

Steps:

• In a mixing bowl combine 2-1/4 cups flour, yeast, sugar, butter, and salt.
• Stir in warm water until a soft dough is reach, adding only enough of the remaining flour as necessary.
• Turn out onto a lightly floured surface, kneading until smooth.
• Lightly grease a baking sheet and roll out the dough into a 14 x 10 in rectangle.
• Spread the dressing on the center third of the dough.
• Layer beef, cheese, and sauerkraut.
• Slide the edges of the dough every 1 in on both sides of the filling.
• Alternating sides fold the strips across the filling at an angle.
• Cover and let rest in a warm place for 15 minutes while warming the over to 400°F.
• Brush the top with the egg whites, then bake for 25 minutes, until lightly browned.

Steps:

• Place all ingredients in bread machine according to manufacturer's directions or in order given.
• Choose settings for Light Basic and Medium crust.
• Variation: Set for dough only cycle; remove and divide into individual sandwich-sized loaves. Let rise until doubled on baking sheets, and bake at 350 degrees F.; until hollow sounding when thumped, about 15-20 minutes.

Steps:

• Add ingredients to your bread machine in the order recommended by your manufacturer (for mine, it is the order as given above) but, DO NOT add in the eggs in any order in which they come directly in contact with the warm water, or they will cook (that is why I add them in between the flour and the polenta).
• Use the regular white bread setting.

Steps:

• Place the milk, butter, bananas, flour, sugar, salt, cinnamon, and yeast in the bread machine in the order recommended by the manufacturer. Select Basic setting; press Start. If your machine has a Fruit/Nut setting, add the raisins and walnuts at the signal, or around 5 minutes before the kneading cycle has finished.

Steps:

• Place the ingredients (except the raspberries) into the pan in the order suggested by the manufactuer.
• Select white bread and push "Start.".
• Add the reserved, frozen raspberries (1 cup) and marshmallows when the breadmaker "beeps" at the addition point.

Steps:

• Measure and add ingredients in order listed to your bread machine (or in the order your bread machine uses, if different).
• Choose "sweet bread" cycle on your machine.
• Press start and wait patiently. :).

Steps:

• Spread one slice of bread with some mustard and the other slice with Thousand Island dressing.
• Place the bread slices, dry side down, in a lightly oiled skillet. Top one slice with avocado and the other with sauerkraut.
• Over medium heat, grill the sandwich until lightly browned and hot, about 5 minutes. Put the sandwich halves together and enjoy!

Steps:

• In small saucepan, heat together water, molasses, and shortening until at 120°F (50°C); stir together rye flour, 1/2 cup of all purpose flour, cocoa, caraway seeds, flax seeds, yeast, sugar and salt. Stir in shortening mixture. With wooden spoon, gradually stir in enough of the remaining flour to make soft dough, mixing with hands if necessary.
• Turn dough onto lightly floured surface; knead for 8-10 minutes or until smooth and elastic. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, 30 to 60 minutes.
• Punch down dough; turn out onto a lightly floured surface. Roll out into 14x12-inch rectangle. Please on greased baking sheet.
• Filling: Spread mustard lengthwise in 3" strip along center of rectangle, leaving 1" border uncovered at ends. Top with 2 layers each meat, sauerkraut, and cheese.
• Starting at corner of dough, make diagonal cuts 1" apart almost to filling along one side of dough. Repeat on other side in opposite direction. Alternating strips from each side, fold strips over filling to resemble braid, overlapping ends by 1".
• Glaze: Brush egg white to seal. Cover and let rise in warm draft-free place until doubled in bulk 30-40 minutes. Brush top with remaining egg white. Sprinkle with caraway seeds.
• Bake in centre of 350°F oven for 30-40 minutes or until puffed and dark brown. Remove from pan; let cool slightly on rack. Serve warm or let cool completely.
• Makes 8 servings, 16 slices.

Steps:

• Place all ingredients in the bread machine following manufacturer's instructions.
• I place them in this order: ricotta, milk, butter, egg, sugar, salt, flour, and yeast on top (making sure yeast doesn't touch any liquid ingredient).
• Don't drain the ricotta!
• Start the machine on the basic cycle; since this is a rather dry mixture, I watch it for the first few minutes, eventually using a spatula to scrape down the sides if needed to ensure everything gets combined.
• After that, you can leave it on it's own!