Reuben Loaf

• 3 1/2 c. flour
• 1 Tbsp. sugar
• 1 tsp. salt
• 1 pkg. RapidRise yeast
• 1 c. hot water
• 1 Tbsp. margarine
• 1/4 c. Thousand Island dressing
• 6 oz. corned beef, thin sliced
• 1/4 lb. Swiss cheese
• 8 oz. sauerkraut, drained
• 1 egg white, beaten
• caraway seed

1. Set aside 1 cup flour.
2. In large bowl, mix remaining flour, sugar, salt and yeast.
3. Stir in hot water and margarine.
4. Mix in enough of the 1 cup flour to make soft dough.
5. Knead 4 minutes. Roll on greased baking sheet to 14 x 10-inches.
6. Spread center with dressing and top with corned beef, sauerkraut and cheese. Cut 1-inch strip along sides and fold over the center by alternating the sides.
7. Cover and place sheet pan over a pan half filled with boiling water, about 15 minutes.
8. Brush with egg white and top with caraway seed.
9. Bake at 400u0b0 for 25 minutes.

flour, sugar, salt, rapidrise yeast, water, margarine, corned beef, swiss cheese, sauerkraut, egg, caraway seed

Taken from www.cookbooks.com/Recipe-Details.aspx?id=864400 (may not work)