Reuben Loaf

• 3 1/4 c. flour
• 1 Tbsp. sugar
• 1 tsp. salt
• RapidRise yeast
• 1 c. hot water (125~ to 130~)
• 1 Tbsp. margarine, softened
• 1/4 c. Thousand Island dressing
• 6 oz. thinly sliced corned beef
• 1/4 lb. sliced Swiss cheese
• 1 (8 oz.) can sauerkraut, well drained
• 1 egg white, beaten
• caraway seed (optional)

1. Set aside 1 cup flour in large bowl.
2. Mix remaining flour, sugar, salt and yeast.
3. Stir in water and margarine.
4. Mix in enough flour to make soft dough.
5. On floured surface, knead 4 minutes.
6. On greased sheet, roll dough to a 14 x 10-inch rectangle.
7. Spread dressing down center third of dough length. Top with layers of beef, cheese and sauerkraut.
8. Cut 1-inch wide strips along sides of filling out to dough edges.
9. Alternating sides, fold strips at an angle across filling.
10. Cover dough; place over long, shallow pan 1/2 filled with boiling water for 15 minutes.
11. Brush with egg white; sprinkle with caraway seed.
12. Bake at 325u0b0 for 25 to 30 minutes.
13. Cool slightly.
14. Serve warm.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=752344 (may not work)