Rueben Loaf

• 3 1/2 cups all-purpose flour, divided
• 2 (.25 ounce) packages rapid rise yeast
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 1 cup warm water (120 to 130 degrees F/50 degrees C)
• 1/4 cup yellow mustard
• 2 tablespoons butter, softened
• 3 cups chopped cooked corned beef
• 6 slices Swiss cheese
• 1 cup sauerkraut, drained and pressed
• 1 egg

1. In a large bowl, combine 1 1/2 cups flour, yeast, sugar and salt.
2. Add warm water, mustard and butter; stir well.
3. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition.
4. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes.
5. Cover and let rest for 10 minutes.
6. On lightly floured surface, roll dough to a 10x15 rectangle.
7. Layer corned beef, Swiss cheese, and sauerkraut in the center third of the rectangle.
8. Use a knife to make cuts from filling to dough edge, approximately 1 inches apart.
9. Folds strips across bread, alternating sides.
10. Cover loaf and let rise in a warm area for 45 minutes.
11. Preheat oven to 375 degrees F (190 degrees C).
12. Brush risen loaf with beaten egg.
13. Bake in preheated oven for 30 minutes, until golden brown.

flour, rapid rise yeast, sugar, salt, warm water, yellow mustard, butter, beef, swiss cheese, sauerkraut, egg

Taken from allrecipes.com/recipe/rueben-loaf/ (may not work)