Rye Marble Bread for Reuben Sandwich-Homemade bread recipe[Gourmet Apron 416]
===== Ingredients =====
Dark dough
-Flour 200 g
-Rye flour 50 g
-Molasses 1 Tsp
-Warm water 180-200 ml
-Salt 1/4 Tsp
-Active dry yeast 1/4 Tsp
-Unsweetened cocoa powder 3 Tbsp
-Oil 1 Tbsp
Light dough
-Flour 200 g
-Rye flour 50 g
-Molasses 1 Tsp
-Warm water 180 ml
-Salt 1/4 Tsp
-Active dry yeast 1/4 Tsp
-Oil 1 Tbsp
===== Recipe =====
In a bowl, Add sugar, yeast & warm water.Let activate yeast for about 5 minutes.
Put flour and salt into a large bowl and pour yeast mixture.
Mix until all dough come together.
Knead by hand few minutes.OR Just Mix with spatula until all dough come together.
Cover dough and keep to warm place(I keep inside of oven. just turn on the light)
Let rise until double in size about 50-60 minutes.
Stretch dough & cover dough and let it rest for 10-15 minutes.
After 15 minutes, divide into 4 pieces.(2 pieces each)
Make the dough to flatten &place the light dough & dark dough alternately. Roll them all together.
Place the dough seam side down on baking sheet.
Cover the dough(or spray some water) &let it rise until double in size for about 30 minutes.
After 30 minutes, cover with some oil.
Preheat oven for 190°C or 375 °F.
Bake for about 25-30 minutes.
===== Related Video =====
Brioche Recipe
100% Whole Wheat Bread Recipe
===== Equipment =====
Camera: Fujifilm X-T20
Tripod : Neewers 60 Carbon
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How to make a Reuben Sandwich
This video demonstrates the correct and official method for preparing a Reuben sandwich at Gandolfo's New York Deli. I can attest that the sandwich prepared during the filming of this instructional video was indeed delicious.
The Real Corned Beef Reuben!
#shorts #cornedbeef #reuben
Dan-O’s Original Seasoning!
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Corned Beef Reuben
Ingredients:
4-5 Lb Corn Beef Brisket
1 Loaf Rye Bread
1/4-1/2 Lb Swiss Cheese
15 oz Sauerkraut
Butter
Dill Pickles
Maple Syrup
Russian Dressing
Olive Oil
Salt and Pepper
Russian Dressing Ingredients:
2 Tbsp Onion (minced)
1/2 Cup Mayo
2 Tbsp Ketchup
2 tsp Horseradish
1 Hot sauce
1/2 tsp Worcestershire Sauce
1/4 tsp Paprika
Salt and Pepper
In a medium size bowl combine all ingredients. Season with salt and pepper to taste and set aside.
Instructions:
1st rinse the excess brine off the corned beef. (optional)
In a large pot filled with water add the corned beef brisket along with the seasoning packet and bay leaves. Boil for 3-4 hours (turning every hour) or until the beef is tender. Poke the beef with a knife and if there is minimal resistance, it’s done. Remove the beef from the water and slice against the grain.
In a medium size pan on medium heat, add a little oil and the sauerkraut (that has been rinsed “optional”). Sauté and season with salt and pepper. Once the sauerkraut is hot, drizzle a little maple syrup to taste and set aside.
Slice the rye bread and spread the Russian dressing on the top and bottom slice of bread. Assemble the sandwich with a generous amount of the corned beef followed by Swiss cheese and some sauerkraut.
In a large pan on medium heat, add some butter and toast the Reuben on both sides.
Serve with pickles and a side of fries or chips.
Enjoy!
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REUBEN SANDWICH on HOMEMADE MARBLE RYE
Go to to try your first month for $19. The reuben is such a colossal treat of a sandwich. It’s packed with flavor and really hits on all levels when it’s made well
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6.75qt LE CREUSET DUTCH OVEN:
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RECIPE
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CORNED BEEF:
▪175g salt
▪50g sugar
▪15g pink salt (not himalayan)
▪10g black peppercorns
▪5-6 dried bay leaves
▪4-5 whole cloves
▪10g mustard seed
▪4 garlic cloves, smashed
▪1000g/mL cold water
▪8-10lb (4kg) beef brisket
▪1000g ice cubes
Trim excess fat from beef and remove any silver skin. Cut in half.
Into a large (4qt) pot, combine all ingredients except beef and ice and bring to boil. Remove from heat and allow to infuse for another 20min. Add ice.When melted, pour into a deep 6qt container, then submerge beef and refrigerate to cure for 10 days.
Rinse brine from beef. Place in cooking vessel (either slow cooker or dutch oven), add water to just cover. If using dutch oven, bring to simmer on the stove, then cover and cook at 250F/120C for 4-5hrs. If using slow cooker, cook for 4-5hrs.
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MARBLE RYE
▪275g warm water
▪4g instant yeast
▪15g or 2 1/2tsp salt
▪330g bread flour
▪100g dark rye flour
▪300g poolish or sourdough starter (see below for poolish recipe if using poolish)
▪15g caraway seeds
▪15g molasses
▪10g cocoa powder
Add water, yeast, flours, and poolish or starter to stand mixer & mix on low with dough hook for 3min or until combined. Increase to high and continue mixing for 4min. When dough has fully come together and is slapping around the bowl, add caraway. Mix for 30sec on medium to incorporate.
Remove 60% of dough and load into a well oiled container and cover. Add molasses, and cocoa to dough still in mixer bowl and mix on low for 30, then increase speed to high for another 30 or until well incorporated. Place into a second well oiled container and cover. Allow both doughs to ferment at room temp for 30min.
Perform strength-building fold to both doughs as shown @5:07. Cover again and allow to rise at room temp for 90min.
Prepare 1lb loaf pan with oil or pan spray. Flip doughs onto floured worksurface. Degas each piece into rough rectangles. Place brown dough on top of lighter dough and press to seal together. Roll into loaf as shown @8:17 and place in loaf pan, cover, and proof at room temp for 60-90min.
Score top of loaf, place preheated 460F/235C oven, spray loaf and oven well with water, and bake for 15 min. Reduce heat to 400F/205C and continue to bake for an additional 20min.
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POOLISH
▪150g water
▪Pinch instant yeast
▪150g bread flour
Stir, cover, and allow to ferment for 12-24 hours.
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RUSSIAN DRESSING
▪1 egg yolk
▪20g red onion, diced and rinsed
▪5g or ½ lrg clove garlic
▪30g bread and butter pickles
▪5g salt
▪2g black pepper
▪50g ketchup
▪20g sriracha
▪275g neutral oil (avocado, light olive, canola, etc)
Blend all ingredients except oil until broken down, then with blender running slowly stream in oil until the oil is well emulsified.
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TOPPINGS/THE BUILD
▪Swiss cheese slices
▪Sauerkraut (i recommend bubbies brand or another simple, naturally fermented brand)
Onto a slice of marble rye, layer a slice of swiss followed by beef (cut to desired thickness), and generous portion of kraut. Spoon & spread russian dressing on the second slice of bread. Lightly toast sandwich to melt cheese.
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VIDEOS SHOWING HAND MIX METHOD:
Seeded Sourdough:
Focaccia:
Ciabatta:
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CHAPTERS
0:00 Intro
0:18 Corning/Trimming the Beef
2:30 Mixing the Marble Rye
5:41 Ad
6:44 Checking the Beef pt 1
7:17 Creating the Marble
8:57 Checking the Beef pt 2
9:49 Scoring and Baking Rye
11:03 Russian Dressing
12:03 The Build
14:04 Let's Eat This Thing
#reuben #sandwiches #marblerye
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Wagyu Corned Beef Reuben Sandwich
What better food item on Saint Patrick's Day than a juicy, tart, loaded reuben sandwich? You already know we didn't hold back on this one. We never do. I took a massive American wagyu brisket, brined and cured it for a full week, and made the rest of the sandwich ingredients homemade. This was truly as good as it gets.
Corned Beef
Ingredients:
Brisket
Ginger
Coriander
Allspice
Mustard Seeds
Juniper Berries
Cardamom Pods
Peppercorns
Cinnamon Sticks
Star Anise
Cloves
Bay Leaf
Chiles/Peppers
Honey
Celery seed
Fennel Seed
Garlic Cloves
Curing Salt / Celery Juice
Kosher Salt
Curing Salt
Brown Sugar
1. Toast all aromatics and seasonings over dry heat (no oil) until aromatic.
2. To a large container, add seasonings, several cups kosher salt depending on brisket size, 1/2 cup brown sugar, pink curing salt (depending on size), and your brisket.
3. Cover this with water and rest in fridge one week.
4. Remove from fridge, dry, and keep seasonings.
6. Boil water in a large pot with seasonings, then add brisket and boil 20 minutes.
7. Reduce heat for around 3 hours or until fully cooked. Slice and enjoy.
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Russian Dressing
Ingredients:
1 cup sour cream
1 cup mayonnaise
1/2 cup ketchup
1/3 cup chopped dill pickles
2 tbsp pickle juice
1 tbsp horseradish
Lemon juice
Salt and pepper
1. Combine all ingredients and season to taste.
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Rye Bread
Ingredients:
2 1/2 cups warm water
2/3 cup molasses
4 1/2 tsp active dry yeast
2 tbsp caraway seeds
Salt
1/4 cup vegetable oil
1/4 cup unsweetened cocoa powder
5 cups bread flour
2 cups rye flour
1. Combine water, molasses, and yeast and stir. Let rest 5-10 minutes.
2. Add remaining ingredients and knead about 5-7 minutes until dough is smooth.
3. Place in greased bowl and cover with damp towel. Rise 1 1/2 hours.
4. Shape loaf and let rest again for 45 minutes.
5. Dampen your loaf with a bit of water, then place in oven at 350 Fahrenheit for 40-50 minutes.
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Sauerkraut
Ingredients:
1 head cabbage
1 cup vinegar
1 cup water
1/2 onion
Pepper
Onion powder
Garlic powder
Celery salt
1. Thin slice cabbage and onion.
2. In sauté pan add vinegar and water. Heat until a light boil begins.
3. Add cabbage and onion, then season with pepper, onion powder, garlic powder, and celery salt.
4. Add lid and cook 10-15 minutes over low heat.
5. Pack down and refrigerate in glass bowl or jar until ready for use.
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Roast Beef Po’boy and Reuben on Rye – Homemade Low Carb Bread – Low Carb Keto Sandwich Recipe
▼ Please see the description below for ingredient amounts ▼
Today I present a couple of Hot Sandwich recipes. A Roast Beef Po’boy, drenched in warm and savory gravy. And a deli favorite, a classic Reuben Sandwich with some pretty tasty, low carb rye bread. Two classic sandwiches that have more flavor than carbs.
#papag #reubensandwich #roastbeefsandwich
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Bread Ingredients:
1 1/4 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese
1/8 tsp salt
1/4 tsp garlic powder
1 large egg, lightly beaten
Roast Beef Bread add:
1 1/4 tsp onion powder
Reuben Bread add:
1 tsp caraway seeds, crushed
1/2 tsp fennel seeds, crushed
1/2 tsp coriander seeds, crushed
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Hot Roast Beef Sandwich:
1/2 pound thinly sliced deli roast beef
3 to 4 slices provolone cheese
Beef Gravy:
1/4 tsp tarragon
1/4 tsp rosemary
1/4 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp xanthan gum
2 Tbs unsalted butter
1 Tbs onion, grated or very finely chopped
1 cup beef stock
2 Tbs heavy cream
1/2 Tbs browning sauce
Makes 2 Servings
Roast Beef Per Serving:
764 calories / 23.24g fat / 4.64g net carbs / 60.21g protein
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Hot Reuben:
1/2 pound thinly sliced corned beef
3 to 4 slices swiss cheese
1/2 cup sauerkraut, drained
6 Tbs Papa G’s Thousand Island dressing
Makes 2 Servings
Reuben Per Serving:
685 calories / 47.94g fat / 4.44g net carbs / 50.65g protein
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All nutrition information provided is approximate. Please read and use your own labels for more precise information.
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