Name: Three Cheese Corned Beef Bread Log
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 3 cups all-purpose flour; 1 packet (2 1/4 teaspoons) active dry yeast; 1 cup warm water (about 110°F); 2 tablespoons olive oil; 1 teaspoon salt; 1 teaspoon sugar; 2 cups shredded corned beef; 4 ounces cream cheese, softened; 1 cup shredded havarti cheese; 1 cup shredded gruyere cheese; 1/2 cup shredded marapan cheese; 1 egg, beaten (for egg wash); 1 tablespoon sesame seeds or everything bagel seasoning (optional)

Description

Shredded corned beef is layered with a blend of havarti, gruyere, and cream cheese inside a simple rolled bread for a rich, melty lunch bake. Optimized for freezing with starch-based elements to maintain texture on reheat. Portion, cool, freeze in airtight containers, and reheat at 375°F for 15-20 minutes after thawing. Approximate cook time is 1 hour.

Cultural Background

Corned beef has deep roots in Irish and Irish-American traditions, particularly associated with St. Patrick's Day celebrations where it became a staple in the United States due to affordable brisket availability in the 19th century. Rolled bread preparations draw from Italian-American stromboli and calzone techniques developed in the mid-20th century by immigrant communities in Philadelphia and New York, as well as Eastern European pinwheel breads that wrap savory fillings in yeasted dough. This fusion creates a hearty, portable bake that echoes both deli sandwich culture and home-style baking practices.

Recipe Info

PREP TIME: 30 minutes
COOK TIME: 35 minutes
TOTAL TIME: 1 hour 5 minutes
SERVINGS: 4
DIFFICULTY: Medium

Ingredients

3 cups all-purpose flour
1 packet (2 1/4 teaspoons) active dry yeast
1 cup warm water (about 110°F)
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon sugar
2 cups shredded corned beef
4 ounces cream cheese, softened
1 cup shredded havarti cheese
1 cup shredded gruyere cheese
1/2 cup shredded marapan cheese
1 egg, beaten (for egg wash)
1 tablespoon sesame seeds or everything bagel seasoning (optional)

Instructions

In a large bowl, dissolve the yeast and sugar in the warm water and let sit for 5 minutes until foamy. Add the olive oil, salt, and gradually mix in the flour until a soft dough forms. Knead on a lightly floured surface for 5-7 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a clean towel, and let rise in a warm place for 20-30 minutes until doubled in size.
Preheat oven to 375°F. In a medium bowl, mix the softened cream cheese with the shredded havarti, gruyere, and marapan cheeses until well combined. Stir in the shredded corned beef.
Punch down the risen dough and roll it out on a floured surface into a large rectangle approximately 12 by 16 inches. Spread the cheese and corned beef mixture evenly over the dough, leaving a 1-inch border on all sides.
Starting from one long side, tightly roll the dough into a log, pinching the seam and ends to seal. Place seam-side down on a parchment-lined baking sheet. Brush the top with beaten egg and sprinkle with sesame seeds if using.
Bake for 30-35 minutes until the bread is golden brown and sounds hollow when tapped. Let cool on the sheet for 10 minutes before slicing.

Tips

- Ensure the cream cheese is fully softened to room temperature for a smooth, even spread that prevents tearing the dough.
- Avoid overfilling the log to prevent leaks during baking; use exactly the measured cheese and beef amounts.
- For substitutions, any semi-hard cheese like Swiss can replace gruyere if unavailable, and the dough can use milk instead of water for richer flavor.

Nutrition

Calories: 620
Protein: 32g
Carbs: 58g
Fat: 28g