Great Round Reuben

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 1
• 1 1/3 cups whole milk
• 2 packages active dry yeast (4 1/2 tsp)
• 4 tablespoons sugar, divided
• 1/4 cup water
• 1 1/3 cups rye flour
• 2 2/3 cups bread flour
• 1/8 g vitamin c powder (i.e. 1/4 500mg tablet crushed)
• 2 teaspoons salt
• 5 tablespoons oil, divided
• 2/3 cup finely chopped onion
• 2 tablespoons caraway seeds, crushed
• 1 tablespoon oil, for the bowl
• nonstick cooking spray
• 3 tablespoons dijon mustard
• 1 1/2 lbs corned beef, very thinly sliced and cut into 3/4 inch squares
• 1 (16 ounce) can sauerkraut, drained,squeezed dry and coarsely chopped
• 1/2 cup thousand island dressing
• 1/2 lb swiss cheese, grated (about two cups)
• 1 large egg, beaten
• 1/4 teaspoon coarse salt

Recipe

• 1 bring milk almost to a boil in a small saucepan, then remove from the heat and let cool until warm.
• 2 dissolve the yeast and 1 tbs sugar in warm water in the bowl of a heavy-duty mixer.
• 3 let stand for 2 minutes until a foam forms.
• 4 add 3 tbs sugar, both flours, vitamin c, salt and milk.
• 5 mix for 5 minutes on a low-medium speed until dough is elastic.
• 6 add 4 tbsp (1/4 cup) oil, onion and caraway seeds.
• 7 mix until well blended.
• 8 the dough should be soft.
• 9 add a little bread flour if too wet or a little water if too dry.
• 10 place the dough in an oiled bowl and turn to coat well with oil.
• 11 cover and let rise until doubled.
• 12 remove the plastic and punch down the centre of the dough with a closed fist.
• 13 pull the dough out of the bowl, knead lightly and then shape into a smooth round.
• 14 cover with plastic wrap and leave on the counter for 15 minutes.
• 15 the dough can now be shaped or, if desired, refrigerated overnight.
• 16 spray an 18 inch round pizza pan with nonstick cooking spray.
• 17 place a shelf in a slot slightly below the middle of the oven and preheat to 375 f or 190 c.
• 18 reserve a third of the dough.
• 19 divide the remaining two thirds into three pieces-- a big piece, a medium sized one and a little piece.
• 20 oil a rolling pin and roll out the largest piece into a large cirle.
• 21 place on the pizza pan.
• 22 spread the dough circle lightly with dijon mustard.
• 23 cover with slightly less than half the corned beef, sauerkraut and thousand island dressing.
• 24 cover with a thin layer of cheese.
• 25 roll out the medium piece of dough into a circle about an inch smaller in diameter than the first circle and place on top of the first layer on the pan.
• 26 cover the second layer in the same way as the first, but saving a bit of each ingredient for the final layer.
• 27 roll out the small piece of dough and repeat as before.
• 28 now, roll the reserved third of the dough into a circle large enough to cover the reuben completely.
• 29 wrap the dough across a rolling pin, lift and transfer to the layered reuben.
• 30 tuck the top dough under the bottom layer of the dough all around the edges.
• 31 glaze the loaf with beaten egg and sprinkle lightly with coarse salt.
• 32 slash the centre in a daisy pattern.
• 33 do not let rise.
• 34 brush the bread again with beaten egg and place the pan in the oven.
• 35 bake until well browned, about 50-60 minutes.
• 36 place on a rack to cool.
• 37 you can also assemble the reuben ahead of time, then wrap it well in foil or a ziplock bag and keep it in the fridge or freezer.
• 38 if frozen, defrost overnight in the fridge.
• 39 to reheat, wrap in foil and heat in a 300 f or 150 c oven for 30 minutes.