A direct lift, from Lucky Peach. The zine jumps into the box regularly, but rarely do I turn it’s enticingly sticky pages. Thanks to Ms. Stephenie Fu for the roundabout alert. From her inbox to my FB wall to the internets to me to you.
Not to brag or anything, but decades ago my friend Mary Lynn passed along her friend Al’s recipe for Reuben Loaf. Reuben Babka, mama! Time to bring out that chestnut, fire up the Viking, and bake. I feel a Tuesday lunch special comin’ on.
I could NOT find my recipe in the 3-ring binder so I sent out a note. Both Mary Lynn and Al responded to my Reuben Loaf recipe ask. Mary Lynn’s is below, including her peppy sign off, you betcha!
Here’s the Reuben Loaf recipe—originally from Al Gabor:
I took the liberty of changing Thousand Island Dressing to Russian.
1/4 cups flour
1 TBS sugar
1 tsp salt
1 package yeast
1 cup warm water
1/4 cup Russian dressing
6 oz sliced corned beef (or pastrami is you prefer it)
1/4 lb sliced swiss cheese
8 oz sauerkraut, rinsed and drained
1 egg white, beaten
Dissolve yeast in 1 cup warm water. Mix in butter, sugar, salt, and enough flour to make a soft dough. Knead about 4 minutes.
Cover and let rise in a greased bowl over hot water 20 minutes. Punch down. On greased baking sheet, shape dough into 10 x 14 rectangle. Let rise 20 minutes.
Spread dressing down center third of dough lengthwise. Top with layers of beef, cheese, and sauerkraut. Cut 1 inch strips out to dough edges from filling. Fold strips across filling in alternating pattern, weaving them.. Brush with egg white; sprinkle with caraway.
Bake at 400 degrees 25 minutes. Voila! Wisconsin Babka!
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