 |
Prep Time: 70 Minutes Cook Time: 40 Minutes |
Ready In: 110 Minutes Servings: 6 |
|
This makes a great appetizer and afternoon snack! It is also good using ham and cheese. beef and sauerkraut Ingredients:
3 1/2 cups all-purpose flour, divided |
2 (.25 ounce) packages rapid rise yeast |
2 tablespoons sugar |
1/4 teaspoon salt |
1 cup warm water (120 to 130 degrees f/50 degrees c) |
1/4 cup yellow mustard |
2 tablespoons butter, softened |
3 cups chopped cooked corned beef |
6 slices swiss cheese |
1 cup sauerkraut, drained and pressed |
1 egg |
Directions:
1. 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.
2. 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.
3. Preheat oven to 375 degrees F (190 degrees C).
4. Brush risen loaf with beaten egg. Bake in preheated oven for 30 minutes, until golden brown.
|
|