Reuben Loaf

01Method

1. 1

   In a large bowl, whisk together half the flour with the yeast, sugar, and salt. Pour in the warm water, mustard, and butter and mix until combined. Gradually incorporate the remaining flour in portions, stirring thoroughly after each addition. Once the dough comes together, transfer it to a floured surface and knead for about 6 minutes until smooth and elastic. Cover and allow to rest for 10 minutes.

2. 2

   On a floured surface, roll the dough out into a 10×15-inch rectangle. Arrange the corned beef, Swiss cheese, and sauerkraut along the center third of the dough. Using a knife, cut diagonal strips from the edge of the filling to the outer edge of the dough, spaced about 1 inch apart. Fold the strips over the filling, alternating sides to create a braided effect. Cover and let the loaf rise in a warm spot for 45 minutes.

3. 3

   Heat the oven to 375°F (190°C).

4. 4

   Brush the risen loaf with the beaten egg and bake for 30 minutes until deep golden brown.