Marbled Rye Bread and Reuben Dip (BBA Challenge)

My friend Shelly B. makes this fantastic Reuben dip and we actually squeal when we see her walk up with her little insulated casserole carrier because we know what's inside. More on that later.

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.

I used clear flour instead of bread flour and formed one half of the dough into a freestanding loaf and the other half was baked in a standard bread pan. I froze the freestanding loaf so I have no idea what it looks like on the inside, but I'm assuming it's comparable to the traditional loaf.

Now back to that Reuben dip. I finally finagled the recipe out of Shelly the last time I was up north and couldn't wait to make it, specifically to use with this marbled rye. The dip itself is baked in the oven, and then we typically use rye Triscuits to dip into it, so that was how we enjoyed this dip on the first go round on Friday night. With the leftovers I made some freezer appetizers to be baked whenever I need something quick and convenient. I quartered thin slices of my marbled rye and placed them on a cookie sheet. Then I took a tablespoon or so of the leftover dip and placed it on top of each piece of bread. I put the cookie sheet into the freezer for about an hour, then removed each little Reuben-topped breadlette to a freezer bag and returned to the freezer. To bake as appetizers, preheat oven to 425 degrees, place desired number of appetizers on baking sheet and bake for 10-12 minutes. The result is a nicely toasted square of marbled rye with the melted cheesy, yummy Reuben dip on top. Delicious, and I'm not even kidding.

Reuben Dip

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!