This week's Bread Baker's Apprentice Challenge has us making marbled rye bread. Made famous by an episode of Seinfeld back in the 90's (that's the episode that also included the infamous Beef-A-Reeno incident, if you recall,) marbled rye incorporates two different dough formulas to produce one marbled loaf.I loved working with the dough and the final taste of the bread. My only disappointment was in the lack of darker color in the second formula. Mr. Reinhart suggests using coffee or cocoa powder to color the dough, but I'm quite certain he used the recommended caramel coloring, which I didn't have. I noticed that King Arthur sells a powdered caramel coloring and I plan on ordering some of that for the next time I make this bread.
6 oz slender sliced beef, coarsely chopped
6 oz thinly sliced corned beef, coarsely chopped
8 oz shredded Swiss cheese
8 oz shredded cheddar cheese
8 oz shredded mozzarella cheese
1 1/2 cups mayonnaise (I used reduced fat)
15 oz drained sauerkraut
Mix all of the above and place into a greased 9 X 13 baking dish. Bake at 350 degrees for about a half hour, or until all is melted and bubbly.
This dip is a great party dip because it's actually almost as good at room temperature as it is heated.
Recognition, once again, must go to Nicole at Pinch My Salt for organizing this challenge. Thanks Nicole!