Main Dish

Reuben Sandwich Ring

The favorite sandwich of my dad and husband is the Reuben.  So in honor of them I made the Reuben Sandwich Ring.  Homemade rye bread with corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing all rolled and twisted in pull-apart form to be dipped!

                       

Bread:
2 pkg (4½ tsp) dry yeast
1½ cups warm water (110° to 115°)
2 Tbl sugar
6 Tbl butter, softened
1 egg, beaten
2 tsp salt
1 cup rye flour
3½ to 4 cups flour
1 Tbl caraway seeds

Filling:
1/2 cup Thousand Island dressing
3 cups grated Swiss cheese, divided
1 cup sauerkraut, drained, patted dry
1/2 – 1 lb corned beef, thinly sliced
Thousand Island for dipping

In large bowl of mixer, dissolve yeast in warm water.  Sprinkle sugar over yeast, let sit until foamy.  Add butter, egg, salt, rye flour, and 2 cups flour.  Beat on medium speed for 3 minutes. Stir in enough remaining flour to form soft dough (dough will be sticky).  Knead.  Place in greased bowl, turning to grease top, cover and let rise in a warm place until doubled, about 1 hour.

Roll out dough to a rectangle approx. 20″x12″.  Spread dressing over dough.  Layer filling ingredients in order:  1½ cups cheese over dressing, then sauerkraut over cheese, then corned beef, another 1½ cups cheese (save about 1/2 cup cheese for top if desired).  Roll up, starting with a long side, pinch seam to seal.

Place seam side down on a silpat or sprayed baking sheet, pinch ends together to form a ring.  With kitchen scissors, cut from outside edge to two-thirds toward center of ring at about 1″ intervals. Separate strips slightly, twist to allow filling to show.  Cover and let rise until doubled, about 30 minutes.  Bake at 375° for 25-30 minutes or until golden brown and bread is done.  Sprinkle remaining cheese on top for last 5 minutes of baking if desired.  Serve with Thousand Island dressing for dipping.  Pull apart, dip, and enjoy!

If you are interested in Demarle bakeware and kitchen tools such as the Roul’Pat & Beechwood Rolling Pin or Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

Breads, Yeast Breads

Rye Bread

                       

1 cup warm milk (about 110°)
1 pkg (2¼ tsp) dry yeast
1 Tbl sugar
3 Tbl melted butter
1 egg, beaten
1 cup rye flour
2 1/2 cups white flour
1 1/2 tsp salt
1 Tbl caraway seeds

In bowl of mixer, sprinkle yeast over warm milk.  Sprinkle sugar over yeast.  Add melted butter, and egg, mix with dough hook.  Add rye flour, white flour, and caraway seeds.  Mix at low speed until all of flour is incorporated, about 1 minute.  Knead another few minutes.  Remove dough and place in lightly oiled bowl, turn it to oil all sides.  Cover and set aside in a warm place until it doubles in size, about 1 hour.

Remove dough from bowl to lightly floured surface. Gently knead dough several times, shape into desired loaves. Tuck and roll so seams disappear and place on prepared baking pan, I use Demarle Silform Bread Tray on perforated sheet.  Cover and set aside in warm place until doubles in size, about 1 hour.

Preheat oven to 350°.  Bake until lightly brown, about 25 minutes.

If you are interested in Demarle bakeware and kitchen tools such as the Silform Bread Tray & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

Breads, Quick Breads

Caraway Seed Soda Bread

This is a quick bread, no yeast, no waiting, just baking soda and wonderful hot fresh bread from the oven!  Crusty on the outside and tender on the inside with great flavor from the caraway seeds.  Best eaten warm, so it is a perfect bread to make late afternoon to eat with dinner.  My son and I couldn’t wait, we ripped off a big hunk and shared it, delicious.

             

3½ cups flour (I used 2½ cups white flour & 1 cup rye flour)
1 Tbl sugar
1 tsp salt
1 tsp baking soda
2 tsp caraway seeds
4 Tbl butter, softened
1½ cups buttermilk

Preheat oven to 450°.  In large bowl, whisk together flour, sugar, salt, baking soda, and caraway seeds.  Cut butter into flour mixture until resembles coarse meal.  Make well in the center of the flour.  Pour buttermilk into center, fold flour over buttermilk and gently mix until just combined.  Place dough on floured surface, knead just a few times to shape into round loaf.  Do not over-knead or bread will be tough.  Place round loaf onto lightly greased baking sheet.  Make 1-inch deep cuts, forming a cross, scoring helps heat get to center of loaf while baking.  Bake for 15 minutes at 450°, then lower the heat to 400° and cook for 25 more minutes.  Cover with foil during baking if starts to get too brown.  Let bread sit baking sheet for 5-10 minutes to cool.  Move to wire rack, or right to the table!

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Breads, Breakfast, Main Dish, Muffins, Side Dish

Ham & Cheese Rye Muffins

These are yummy!  I found this recipe on the internet, great for brunch, lunch or dinner with a salad.  This is double the recipe because I like the muffins to be good sized.  All these flavors work so well together, rye, caraway, onion, ham, and cheese.  These are a new family favorite!  My son started talking about different meat and cheese combinations we could use in the future, his imagination went wild, we will be having some great muffins.

Ham & Cheese Rye Muffins

2½ cups flour
2/3 cup rye flour
4 tsp baking powder
4 tsp sugar
1 tsp caraway seed
1 tsp onion salt
2 egg, beaten
1½ cup milk
1/2 cup oil
1 cup finely chopped fully cooked ham
1¼ cups shredded Swiss or Gruyère cheese (5 ounces), divided

Preheat oven to 400°.  Lightly grease twelve muffin cups or line with paper baking cups; set aside.

In a large mixing bowl stir together flour, rye flour, baking powder, sugar, caraway seed, and onion salt. In a small mixing bowl combine eggs, milk, and oil; add all at once to flour mixture. Add ham and 1 cup of the cheese. Stir just until moistened. (The batter should be lumpy.)

Spoon into the prepared muffin cups, filling each almost full. Bake about 20 minutes, or till golden brown. Sprinkle with remaining cheese. Bake for about 1 minute more, or till cheese is melted. Remove from pans; cool slightly on rack.