(Reggie Dwork))
Subject: Bread Machine: Reuben Rye Bread (fwd)
Sender: owner-bread-bakers@lists.best.com
Precedence: bulk
X-Comment: Recipes and Discussion of Bread Baking
X-Comment: For list problems mail to bread-bakers-admin@jeff-and-reggie.com
Here's another "stuffed loaf" style bread. Again, I found this
loose in a used cookbook I bought. Origin is sadly lost.
REUBEN RYE BREAD
1 pound 1.5 pound
active dry yeast 1 tsp. 1 tsp.
rye flour 1 cup 1 1/2 cup
bread flour 1 1/3 cup 2 cups
gluten flour (may be omitted) 1 Tbs. 2 Tbs.
shortening (or butter) 1 Tbs. 1 Tbs.
brown sugar 2 Tbs. 1 Tbs.
caraway seed 1/2 tsp. 1 tsp.
salt 1/2 tsp. 3/4 tsp.
chopped corned beef 1/2 cup 3/4 cup
sauerkraut, well chopped* 1/3 cup 1/2 cup
water 3/4 cup 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.