Ingredients
1 jim vorheis
3 tbsp yellow corn meal
12 oz can coors beer
1 tbsp butter
1 tbsp salt
1 package dry yeast
1 tbsp sugar
1 tbsp honey
2 cup bread flour
1 1/2 cup rye flour
1 1/2 tsp caraway seeds
1/4 cup bread flour
1 filling:
1/2 cup thousand island dressing
16 oz sauerkraut, drained
1/2 lb corned beef, thinly sliced
1/2 lb swiss cheese, thinly sliced
Directions
IN medium saucepan, combine corn meal and beer. Heat to boiling and
simmer for 2 minutes. Stir in butter and salt. Cool to 105-115 F.
Stir in yeast, sugar and honey and let stand for 5 minutes. Pour
mixture into large mixing bowl and add 2 cups of bread flour,
stirring until well blended. Add rye flour and caraway seeds and mix
thoroughly. Place dough on a lightly floured board and work in enough
of remaining 1/4 cup bread flour to reduce stickiness and make dough
workable. Place dough in oiled bowl and turn to coat all sides. Let
rise until doubled in bulk.
Punch dough down and let rest for 10 minutes. Divide dough in half,
covering one piece. On a floured surface, roll other piece into
rectangle not longer than baking sheet. Trim dough so that rectangle
is a true shape. Lightly score dough into thirds lengthwise. Spread
1/2 dressing over the center third, leaving 1 inch at top and bottom
of section uncovered. Cover dressing with 1/2 sauerkraut, 1/2 corned
beef and 1/2 cheese. Fold 1 inch at top and bottom over filling and
pinch to seal. On each side of filling, make cuts at 1-inch
intervals. Cuts begin 1/2 inch from filling and go to outer edges.
Beginning on right, pull top strip across middle and seal end on
other side of filling. Pull top left strip across middle and seal;
alternate in braiding fashion until all strips are secured. Repeat
with other ball of dough. Cover and let rest for 30 minutes. Place on
greased baking sheet and bake at 350 F for 30 minutes. Slice to serve.
Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis
Servings: 6 servings
Coors Reuben Braid Recipe brought to you by Recipe Ideas
Categories: Sandwich
The History of Recipes
Experts have proved the existance of recipes far back into the far past, at least as far as early Egypt, and possibly even further. Having said that, mostly, these old records were just very simple pictorial recipes for meal preparation.
During the time of the Roman Empire a roman called Apicius created some documents describing recipes enjoyed by wealthy roman citizens. In his scrolls, Apicius tells us how the meals of wealthy Romans were separated into appetizers, main meal and afters, something that is very familiar to us today. Aspicius tells us how the Romans made use of a wide range of spices and herbs, including a few that are still present in modern kitchens such as basil, mint and dill. Over the following few hundred years, the powerful and rich competed with each other to serve up the most extravagent meals, and as a consequence, chefs and their recipe collections were at a premium. Notwithstanding that, it was during the 19th century that cooking and recipe publications rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, testing, and recording the recipes that were being prepared for the better households. Like it or not, the introduction of television gave us cooking programs and the demand for the accompanying recipe books. And that brings us to the present day and the invention of computers and the internet, permitting everyone to search through massive numbers of recipes just like those on this site. |
We hope you enjoy this Coors Reuben Braid recipe.
