Stuffed corned beef in pretzel bread

Name: Stuffed corned beef in pretzel bread
Yield: 4-6 servings
Cuisine: American
Ingredients: 2.5 lb corned beef roast; Sliced banana peppers; Spicy brown mustard; Saurkraut; 1 large egg; 1 tbsp water; 4 cups flour; 1 tbsp brown sugar; 2 tbsp melted butter; 2 1/4 tsp instant yeast; 2 tbsp Spicey brown mustard

Bren @jerzygyrll

Maryland

Kind of accidentally fell into this recipe.

Bren @jerzygyrll

Maryland

Kind of accidentally fell into this recipe.

Saved

Ingredients

4-6 servings

2.5 lbcorned beef roast
Sliced banana peppers
Spicy brown mustard
Saurkraut
Egg wash for bread
1large egg
1 tbspwater
Bread mixture
4 cupsflour
1 tbspbrown sugar
2 tbspmelted butter
2 1/4 tspinstant yeast
2 tbspSpicey brown mustard

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Steps

1

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)
2

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.
3

Punch down and roll out place roast in center slicing edges of dough to create pieces you can braid.
4

Put sauerkraut, dabs of spicey brown mustard and then braid the dough over the top of the roast.
5

Egg wash the dough and let rest for 30 minutes. Then bake in oven at 375° for 30 to 40 minutes.
6

Remove from oven just before serving add sliced banana peppers then serve.