Reuben Loaf

• 3 1/4 to 3 3/4 c. flour
• 1 pkg. (1/4 oz.) quick-rise yeast
• 1 Tbsp. sugar
• 1 Tbsp. butter or margarine, softened
• 1 tsp. salt
• 1 c. warm water (120~ to 130~)
• 1/4 c. Thousand Island dressing
• 6 oz. thinly sliced corned beef
• 1 can (8 oz.) sauerkraut, drained
• 4 oz. sliced Swiss cheese
• 1 egg white, beaten
• caraway seed

1. Combine 2 1/4 cups flour, yeast, sugar, butter and salt.
2. Stir in warm water, mix until soft dough forms.
3. Add remaining flour if necessary.
4. Turn onto lightly floured surface and knead until smooth, about 4 minutes.
5. On lightly greased baking sheet, roll dough to 14 x 10-inch rectangle.
6. Spread dressing down 1/3 center of dough.
7. Top with layers of beef, cheese and sauerkraut.
8. Make cuts from filling to edges of dough 1-inch apart on both sides of filling.
9. Alternate sides, folding strips at an angle across filling.
10. Cover and let rise 15 minutes in warm place.
11. Brush with egg white and sprinkle with caraway seed.
12. Bake at 400u0b0 for 25 minutes.
13. Serve immediately.

flour, yeast, sugar, butter, salt, warm water, beef, sauerkraut, swiss cheese, egg, caraway seed

Taken from www.cookbooks.com/Recipe-Details.aspx?id=250577 (may not work)