Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, stuffed corned beef in pretzel bread. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Top with corned beef hash and poached eggs for a truly original breakfast. For the pretzels, in a large bowl, whisk together the warm water and yeast until the yeast has dissolved. The BEST Homemade Pretzel Bread recipe ever.
Stuffed corned beef in pretzel bread is one of the most popular of recent trending meals in the world. It’s appreciated by millions every day. It is simple, it’s fast, it tastes yummy. They are fine and they look fantastic. Stuffed corned beef in pretzel bread is something that I have loved my whole life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have stuffed corned beef in pretzel bread using 13 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Stuffed corned beef in pretzel bread:
- Prepare 2.5 lb corned beef roast
- Make ready Sliced banana peppers
- Make ready Spicy brown mustard
- Get Saurkraut
- Prepare Egg wash for bread
- Get 1 large egg
- Get 1 tbsp water
- Get Bread mixture
- Get 4 cups flour
- Take 1 tbsp brown sugar
- Take 2 tbsp melted butter
- Make ready 2 1/4 tsp instant yeast
- Make ready 2 tbsp Spicey brown mustard
Canned corned beef and cream cheese combine into a creamy dip perfect for parties. Stuff it into a round loaf of pumpernickel bread to serve. Corned Beef-Stuffed Pumpernickel. this link is to an external site that may or may not meet accessibility guidelines. Corned beef recipes, including glazed corned beef, crockpot corned beef and cabbage Use leftover cooked corned beef or deli corned beef in this flavorful soup.
Instructions to make Stuffed corned beef in pretzel bread:
- Prepare bread:Dissolve your yeast in your warm water in a large bowl. Stir together for about 1 minute until mostly combined. - - Add in your salt, sugar and butter and stir everything together. - - Add in your flour, 1 cup at a time until dough is thick and no longer sticky. Add more flour 1 TBS at a time if needed to make sure dough isn't sticky. (Poke dough with your finger, and dough should bounce back - then it is ready)
- Lightly flour a flat surface. - - Knead your dough for 3 minutes and form into a ball. - - Oil a large bowl with nonstick spray and place dough in. Cover bowl with a towel and place in a warm area.
- Punch down and roll out place roast in center slicing edges of dough to create pieces you can braid.
- Put sauerkraut, dabs of spicey brown mustard and then braid the dough over the top of the roast.
- Egg wash the dough and let rest for 30 minutes. Then bake in oven at 375° for 30 to 40 minutes.
- Remove from oven just before serving add sliced banana peppers then serve.
This sandwich is a classic Reuben, made with sliced corned beef, rye bread, sauerkraut, Swiss cheese, and dressing or mayonnaise. You can sub corned beef in this pastrami Dutch baby. Don't forget the three mandatory carbs though: Potatoes (preferably colcannon), Irish soda bread with raisins, and a Guinness (duh). Corned beef and cabbage egg rolls. The best corned beef is cured at home, using a spice mix tailor-made to your taste, and cooked at a gentle simmer until it has the exact texture you're looking for.
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