How to Make a Grilled Reuben Sandwich | Sandwich Recipe | Allrecipes.com
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Watch how to make a traditional grilled Reuben sandwich with slices of corned beef, Swiss cheese, and sauerkraut. It's easy to make this deli classic at home!
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How to make Deli Rye Bread | Perfect Jewish Style Sandwich Loaf Recipe
This is an awesome alternative to the regular white sandwich loaf.
By using a portion of wholemeal rye flour, we add a great deal of flavour. Even more so because the rye flour is pre-fermented.
I adapted this recipe from my baking hero Jeffrey Hamelman’s book ‘Bread: A Baker’s Book of Techniques & Recipes’. This book taught me most of the things I know. You can check it out in my Amazon shop if you are interested.
There is one major difference that I made to the recipe. The original one was made with sourdough. But my starter has been slumbering in the fridge for ages and I wanted this bread as soon as possible. So, I changed it to commercial yeast. And the result is awesome. Of course, the sourdough version would have a more intense flavour and a more substantial crust and crumb.
But this yeasted version was great regardless. Soft and fluffy inside, thin crust and still great flavour because of the wholemeal rye preferment. Since there are no additions to this dough except caraways seeds, it is important to use wholemeal rye as white rye does not give off much flavour.
Kneading this dough by hand will be a small challenge as after the addition of the rye preferment the situation will get quite sticky, but I will show you how to alleviate that in the video.
You can make this a freestanding loaf and final proof it on a tray. You can proof it in a bread basket and invert it onto a preheated pan and bake it that way. Or you can do what I did and make it in a loaf tin. You can also find the tin with a lid that I use in my Amazon shop.
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Principles of Baking
The Steps of Baking
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CHAPTERS
0:00 Intro
0:46 Ingredients & equipment
1:25 Making the preferment
2:22 Mixing the dough
4:19 Bulk fermentation & folding
5:43 Final shaping
7:14 Final proof & baking
8:00 The result
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#Bread #Baking #ChainBaker
Corned Beef Reuben Sandwich on the Blackstone Griddle
One of my favorite sandwiches is a Corned Beef Reuben Sandwich. It has Rye Bread, Corned Beef,sauerkraut, Swiss Cheese, and thousand island dressing.
The griddle I use is the Blackstone Griddle. I love using the Blackstone Griddle because it gets hot fast and clean-up is easy. This entire cook took less than 10 minutes and the Corned Beef Reuben Sandwich turned out amazing.
The Best Pumpernickel Rye Bread-So Delicious!!
This pumpernickel rye bread recipe is different from “traditional Pumpernickel Bread”, which takes a long time to bake and uses 100 % rye flour. This is my take on pumpernickel rye bread with two types of flours- light Rye and bread flours with so many flavors of cocoa, molasses, coffee, and caraway seeds, and lighter texture.
This recipe needs a stand-mixer or hand kneading. If you want to know the no-knead version of this bread recipe, let me know! I will be happy to share with you. I look forward to hearing from you all about how yours turns out. If you like my video, please subscribe and give me a thumbs up.
Thank you very much for watching. Happy Baking and Cooking!
Blog Recipe
Ingredients
· 4 tablespoons salted butter, soften, plus more for brushing
· 1/2 teaspoon sugar
· 1 envelope (2 1/4 teaspoons) instant yeast
· 1 3/4 cup warm water
· 1 teaspoon instant espresso powder
· 2-3 tablespoons unsweetened cocoa powder
· 2 tablespoons molasses
· 1 1/2 (200 grams) cups rye flour
· 3 cups( 400 grams) bread flour, plus more for dusting
· 2 tablespoons whole caraway seeds, lightly crushed
· 1 tablespoon coarse salt
Instructions
· Grease a large bowl with butter and set aside.
· Prepare wet ingredients by combining 1 3/4 cup warm water with Instant espresso powder, unsweetened cocoa powder, and molasses. Stir well until well-combined.
· Prepare dry ingredients. In the bowl of a stand mixer fitted with a dough hook attachment, combine both flours, caraway, salt, sugar, and instant yeast. Make sure the yeast would not touch salt directly. Mix all dry ingredients until well-combined.
· Add the wet dry ingredients to the bowel with dry ingredients. Mix by a spoon or spatula.
· Turn the mixer on medium to medium low( 2-4 setting of your stand mixer) and mix until dough comes together in a smooth, springy ball around the hook, 10 to 12 minutes.
· Add softened butter, 1 tablespoon at a time, until incorporated, about 4 minutes. Turn out onto a well-floured surface and knead a few times to form into a ball.
· Transfer to a buttered bowl and cover it with the lid. Let sit at room temperature until doubled in size, about 1 hour to 1 1/2 hours.
· When dough has doubled, turn out onto a well floured work surface. Gently pat the dough out. Fold the dough - left, right, bottom, and top ( check the video to see how I fold). Form into a ball and return to a buttered bowl with the lid closed. Let sit at room temperature until doubled in size again, about 30 minutes.
· Remove from the bowl, work into a ball shape. Place a clean towel in a medium bowl and generously dust with flour. Place the dough, seam-side up, in a bowl. Loosely fold floured towel ends over dough to cover. Let sit at room temperature until doubled, 30 minutes. Preheat the oven to 450 degrees and place a Dutch oven pot in the oven with the lid to preheat.
· When dough is ready, carefully remove the lid, pull back corners of the towel, and flip the towel upside down to transfer bread to the heated pot, seam-side down.
· Score the dough on the top with a sharp knife and using an oven mitt, cover with lid.
· Return the pot to the oven and bake for 20 minutes with the lid on.
· Remove the lid and continue to bake for 20 to 30 minutes more.
· Take the baked bread out of the oven and leave it on a cooling rack. Let cool completely before cutting.
#ryebread #artisanbread #easybread
Katz's Makes New York's Most Legendary Pastrami On Rye | Legendary Eats
Katz's Delicatessen is one of New York City's longest-treasured destinations. The 132-year-old deli is famous for pastrami on rye, a plate that requires about a month's attention. The meat is cured for three to four weeks, then steamed, boiled, and expertly carved into thin slices before it's layered between rye bread with deli mustard. But ever since restaurants and bars shut down for dine-in service, Katz's has been relying solely on pickup and delivery orders to keep business going. Fortunately, the deli has prevented laying off employees by assigning new jobs to busboys and waiters without any customers to serve.
MORE LEGENDARY EATS:
Why Lou Malnati's Is Chicago's Favorite Deep Dish Pizza | Legendary Eats
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NYC's Best Cookie Spot on Business and Life During the Coronavirus Quarantine | Legendary Eats
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#Pastrami #LegendaryEats #FoodInsider
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Katz's Makes New York's Most Legendary Pastrami On Rye | Legendary Eats