Reuben Loaf

• 3-1/4 to 3-3/4 cup all-purpose flour, divided
• 1 package (1/4 ounce) quick-rise yeast
• 1 tablespoon sugar
• 1 tablespoon butter, softened
• 1 teaspoon salt
• 1 cup warm water (120u0b0 to 130u0b0)
• 1/4 cup Thousand Island salad dressing
• 3 packages (2 ounces each) thinly sliced deli corned beef
• 4 ounces sliced Swiss cheese
• 1 can (8 ounces) sauerkraut, drained
• 1 large egg white, beaten
• Caraway seeds

1. In a bowl, combine 2-1/4 cups flour, yeast, sugar, butter and salt. Stir in warm water; mix until a soft dough forms. Add remaining flour if necessary. Turn out onto a lightly floured surface; knead until smooth, about 4 minutes.
2. On a lightly greased
3. , roll dough to a 14x10-in. rectangle. Spread dressing down center third of dough. Top with layers of beef, cheese and sauerkraut. Make cuts from filling to edges of dough 1 in. apart on both sides of the filling. Alternating sides, fold the strips at an angle across filling. Cover dough and let rise in a warm place for 15 minutes.
4. Brush with egg white and sprinkle with caraway seeds. Bake at 400u0b0 for 25 minutes or until lightly browned. Serve immediately; refrigerate leftovers.

flour, yeast, sugar, butter, salt, warm water, salad dressing, beef, swiss cheese, sauerkraut, egg white, caraway seeds

Taken from www.tasteofhome.com/recipes/reuben-loaf/ (may not work)