Turkey Reuben Bread

 I saw a picture of  turkey shaped bread, and decided to adapt some recipes to make Reuben sandwich versions.

Ingredients:

Dough:

• 8 ounces 100% hydration sourdough starter (or 4 more ounces each water and flour)
• 1/2 cup water, warmed to 105°F
• 2.5 teaspoons active dry yeast
• 2 tsp. granulated sugar
• 2 tablespoons powdered milk
• 1 large egg
• ½ cup canola oil
• 9.75 oz. all-purpose flour (assuming you are using sourdough starter)
• 1.25  teaspoons salt
• 1 teaspoon caraway seeds
  

Filling:

• 1/2 cup Thousand Island salad dressing (I used this version)
  
• 12 - 16 oz pastrami thinly sliced (I used turkey pastrami)
  
• 7 to 9 oz Swiss cheese, sliced
• 1.5 cups sauerkraut, drained and press dry
• 1 egg, lightly whipped
  

Egg wash:

• 1 large egg
• 1  Tablespoon milk
• 1 tsps caraway seeds
  

Instructions:

1. In a stand mixer bowl, combine the sourdough starter, warm water, yeast, powdered milk and sugar. Let sit while the yeast activates and gets foamy, about 5 minutes. 
2. Whisk in the egg and oil for a minute or so.
3. Using dough hook, mix in the flour and salt on low speed until all the flour is mixed in, scraping the bowl as needed. 
4. Increase the speed to medium (4 or 5), knead until a smooth ball forms, about 6 to 8 minutes.
5. Scoop out dough, lightly grease bowl, and return dough to bowl
   
6. Cover bowl with plastic wrap, and let dough rise at room temperature until doubled in size, about one hour.
7. Lightly cover a work surface with cooking spray
8. Divide the dough into 2 pieces..
9. Roll each pieces out into a 13 x 15" rectangles at least one on a piece of parchment paper.
   You will be making half circles out of them, and using the cut outs to make the feet, and the 3D body and head.
   
   
   
   
10. Cut out a 13" half circle
    
11. Make two 4" circles out of the scraps.
    
12. Spread most of the salad dressing on the large arc on the parchment paper.
    
13. Layer the pastrami, sauerkraut, and cheese in alternating layers on top of dressing.
    (For Joe - make with no cheese only turkey!)
    
14. Stack the other circle on top, and lightly seal the outer edge. 
15. Fill the 4" circles as well, stack on top. Add eyes with olive slices and a wattle of pimento.
    
16. To keep from cutting through the center (and mark Joe;s section), place the 4" ring in the center of the dough stack,
    
17. Cut 8 evenly spaced "feathers" from edge to the the spacer.
18. Seal the inner and outer edge of each feather with a fork.
19. Cover each bread with lightly greased plastic wrap. Preheat oven to 375°F with the racks evenly spaced.
20. Let the bread rise at room temperature for about 30 minutes.
    
21. Whisk the egg and milk in a small bowl.  Lightly brush each twist with the egg wash.
22. Sprinkle with another teaspoon of caraway seeds.
    
23. Place the first pan of rolls in the oven on the lower rack, and bake for 15 to 20 minutes.
24. Cool bread on a wire rack. Serve warm or room temperature.

Carole's Notes:

We all liked this!

The bread recipe is from https://carolelikesroundfood.blogspot.com/2022/02/cheese-sausage-twist.html with the filling from https://spicedblog.com/braided-reuben-bread/#recipe and some of the shaping from https://www.instagram.com/p/Czok5nsgqnM/