Reuben Loaf

• 3 1/4 to 3 3/4 c. all-purpose flour
• 1 pkg. active dry 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 salad dressing
• 6 oz. thinly sliced corned beef
• 4 oz. sliced Swiss cheese
• 1 can sauerkraut, drained

1. In mixing bowl, combine 2 1/4 cups flour, yeast, sugar, butter and salt.
2. Stir in warm water and mix until a soft dough forms. Add remaining flour, if necessary.
3. Turn out onto a lightly floured surface.
4. Knead until smooth, about 4 minutes.
5. On a lightly greased baking sheet, roll dough to a 14 x 10-inch rectangle.
6. Spread dressing down the middle of one-half of dough, leaving 3/4-inch space along edges.
7. Top with layers of beef, cheese and sauerkraut.
8. Fold the remaining half of dough over the meat mixture.
9. Pinch edges together to seal.
10. Cut small slits in the dough to vent steam.
11. Cover and let rise in a warm place for 15 minutes.
12. Bake at 400u0b0 for 25 minutes or until lightly browned. Serve immediately.
13. Refrigerate leftovers.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=854827 (may not work)