Coors Reuben Braid

This Coors Reuben Braid transforms classic sandwich flavors into a stunning, shareable centerpiece. The yeast dough is enriched with beer and cornmeal for a rustic, golden crust and tender crumb. Inside, thinly sliced corned beef, tangy sauerkraut, and melted Swiss cheese are swirled together with Thousand Island dressing. The braided design ensures every slice gets a perfect balance of meat, cheese, and savory bread.

Cooking Method: Baking, Boiling, Stewing

Cuisine: American

Courses: Baked Goods

Difficulty: Advanced

Servings: 12

Calories: 450

Dietary: Vegetarian

Description

This Coors Reuben Braid transforms classic sandwich flavors into a stunning, shareable centerpiece. The yeast dough is enriched with beer and cornmeal for a rustic, golden crust and tender crumb. Inside, thinly sliced corned beef, tangy sauerkraut, and melted Swiss cheese are swirled together with Thousand Island dressing. The braided design ensures every slice gets a perfect balance of meat, cheese, and savory bread.

Ingredients

yellow cornmeal
Coors beer
butter
salt
dry yeast
sugar
honey
bread flour
rye flour
caraway seeds
bread flour
Thousand Island dressing
sauerkraut, drained
corned beef, thinly sliced
Swiss cheese, sliced

Directions

1
In a medium saucepan, combine cornmeal and beer.
2
Heat mixture to a boil, then reduce heat and simmer for 2 minutes, stirring frequently.
3
Stir in butter and salt until dissolved.
4
Remove from heat and cool the mixture to 105-115°F.
5
Stir in yeast, sugar, and honey; let stand for 5 minutes to activate.
6
Pour mixture into a large mixing bowl and add 2 cups of bread flour, stirring until well blended.
7
Add rye flour and caraway seeds and mix thoroughly until a dough forms.
8
Turn dough out onto a lightly floured board and knead in the remaining 1/4 cup bread flour until dough is smooth and slightly sticky but workable.
9
Place dough in an oiled bowl, turning to coat all sides.
10
Cover and let rise in a warm place until doubled in bulk, about 1 hour.
11
Punch dough down and let rest for 10 minutes.
12
Divide dough in half, covering one piece while you work with the other.
13
On a floured surface, roll the dough piece into a rectangle no longer than your baking sheet.
14
Trim edges to ensure a true rectangular shape.
15
Lightly score the dough into three equal strips lengthwise.
16
Spread half of the Thousand Island dressing over the center third, leaving a 1-inch border at the top and bottom uncovered.
17
Layer half of the drained sauerkraut, half of the thinly sliced corned beef, and half of the sliced Swiss cheese over the dressing.
18
Fold the 1-inch top and bottom borders over the filling and pinch to seal.
19
On each side of the filling, make cuts at 1-inch intervals, starting 1/2 inch from the filling and going to the outer edges.
20
Beginning on the right side, pull the top strip across the middle filling and seal the end on the other side.
21
Pull the top left strip across the middle and seal; continue alternating strips in a braiding fashion until all strips are secured.
22
Repeat the filling and braiding process with the second ball of dough.
23
Place braids on a greased baking sheet, cover, and let rest for 30 minutes.
24
Preheat oven to 350°F (177°C).
25
Bake for 30 minutes, or until golden brown and cooked through.
26
Cool slightly before slicing and serving.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 450kcal

% Daily Value *
Total Fat 18g28%
Saturated Fat 7g35%
Cholesterol 45mg15%
Sodium 1200mg50%
Total Carbohydrate 55g19%
Dietary Fiber 3g12%
Sugars 8g
Protein 22g44%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: american, baking, beer, braid, bread, caraway, coors, cornmeal, corned beef, dressing, honey, reuben, rye, sauerkraut, swiss cheese, thousand island, yeast

Read it online: https://www.chefs-mate.com/recipe/coors-reuben-braid/