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
It is quite feasible to follow the history of written cooking instructions far back into the distant past, in fact as far back as the ancient Egyptians, and potentially, even further back. However, generally, these old records were just primitive pictorial recipes for preparing meals.
Interestingly, the most ancient recipe discovered so far, according to experts are some ancient tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful. As we move into The time of the romans 25BC a roman called Apicius created a few documents showing how to cook the recipes cooked by the Romans. In his scrolls, Apicius recounts how the roman meals were split into starters, main course and desserts, a very modern way of dining. This early Roman chef tells us how the cooks of his times made use of many herbs, including a few that are still present in modern kitchens for example bay, rue and dill. Later, in the 15th century, people returning from the crusades brought us a variety of spices and herbs from Arab cuisine, including spices like coriander, basil and rosemary. These new foods and spices was responsible for a torrent in books on cooking, most of which are kept safe in academic collections. Like it or not, the introduction of TV gave us TV chefs and the accompanying recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing everyone to search through thousands of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Coors Reuben Braid recipe.
