Description
This makes a great appetizer and afternoon snack! It is also good using ham and cheese. beef and sauerkraut
Ingredients
- 3 ½ cups all-purpose flour, divided
- 2 (.25 ounce) packages rapid rise yeast
- 2 tablespoons sugar
- ¼ teaspoon salt
- 1 cup warm water (120 to 130 degrees F/50 degrees C)
- ¼ 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
Instructions
- 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 10×15 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.
Prep Time: 1 hr 10 mins
Cook Time: 40 mins
Total Time: 1 hr 50 mins
Servings: 6