Name: Coors Reuben Braid
Prep time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 1/2 lb Corned beef, thinly sliced; 1 tb Salt; 16 oz Sauerkraut, drained; 1/2 lb Swiss cheese, thinly sliced; 1 tb Butter; 1 pk Dry yeast; 1 1/2 c Rye flour; Filling:; 1 tb Honey; 2 c Bread flour; 12 oz Can Coors beer; Jim Vorheis; 3 tb Yellow corn meal; 1 tb Sugar; 1/4 c Bread flour; 1/2 c Thousand Island dressing; 1 1/2 ts Caraway seeds

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INGREDIENTS

1/2 lb Corned beef, thinly sliced
1 tb Salt
16 oz Sauerkraut, drained
1/2 lb Swiss cheese, thinly sliced
1 tb Butter
1 pk Dry yeast
1 1/2 c Rye flour
Filling:
1 tb Honey
2 c Bread flour
12 oz Can Coors beer
Jim Vorheis
3 tb Yellow corn meal
1 tb Sugar
1/4 c Bread flour
1/2 c Thousand Island dressing
1 1/2 ts Caraway seeds

Servings

INSTRUCTIONS

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

NOTES

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Coors Reuben Braid

1/2 lb Corned beef, thinly sliced 
1 tb Salt 
16 oz Sauerkraut, drained 
1/2 lb Swiss cheese, thinly sliced 
1 tb Butter 
1 pk Dry yeast 
1 1/2 c Rye flour 
  Filling: 
1 tb Honey 
2 c Bread flour 
12 oz Can Coors beer 
  Jim Vorheis 
3 tb Yellow corn meal 
1 tb Sugar 
1/4 c Bread flour 
1/2 c Thousand Island dressing 
1 1/2 ts Caraway seeds

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

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Nutrition

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Serving Size: 1 Serving (607g)
Recipe Makes: 6 Servings

Calories: 1182
Calories from Fat: 132 (11%)

Amt Per Serving		% DV

	Total Fat 14.7g	20 %
	Saturated Fat 3g	15 %
	Monounsaturated Fat 2.8g
	Polyunsanturated Fat 6.2g
Cholesterol 10.5mg		3 %
Sodium 223.4mg		8 %
Potassium 811.3mg		21 %
Total Carbohydrate 230.4g		68 %
	Dietary Fiber 23.6g	95 %
	Sugars, other 206.8g
Protein 33.5g		48 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1182

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