Reuben Bread Loaf

• 3-1/4 to 3-3/4 cups all-purpose flour
• 1 package (1/4 ounce) active dry 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
• Poppy seeds

1. In a bowl, combine 2-1/4 cups flour, yeast, sugar, butter and salt. Stir in warm water and 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 the middle of one half of dough, leaving a 3/4-in. space along edges. Top with layers of beef, cheese and sauerkraut. Fold the remaining half of dough over the meat mixture. Pinch edges together to seal. Cut small slits in the dough to vent steam. Cover and let rise in a warm place for 15 minutes.
4. Brush with egg white and sprinkle with poppy seeds. Bake at 400u0b0 for 25 minutes or until lightly browned. Serve immediately; refrigerate leftovers.

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

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