Reuben-Wich

• 2 pkg. active dry yeast
• 1 3/4 c. warm water (105~ to 115~)
• 2 Tbsp. sugar
• 1 tsp. salt
• 3 Tbsp. margarine, softened
• 5 c. all-purpose flour (about)
• 1/4 c. Thousand Island dressing
• 10 oz. thinly sliced corned beef
• 1/2 lb. sliced Swiss cheese
• 1 (8 oz.) can sauerkraut, well drained
• 1 egg white, beaten
• caraway seed (optional)

1. Dissolve yeast in warm water in large warm bowl.
2. Add sugar, salt, margarine and 2 1/2 cups flour; beat until smooth.
3. Stir in enough more flour to make soft dough.
4. Knead 6 to 8 minutes.
5. Place in greased bowl; turn to grease top.
6. Cover; let rise until doubled, about 45 minutes.
7. Punch dough down; divide in half.
8. Roll half to 14 x 10-inch, spread half dressing down center third of dough length.
9. Layer with half the beef, cheese and sauerkraut. Make cuts from filling to dough edges along sides of filling, 1 inch apart.
10. Alternating sides, fold strips at an angle across filling; place on greased baking sheet.
11. Repeat with remaining dough.
12. Cover; let rise until doubled, about 45 minutes.
13. Brush with egg, sprinkle with caraway seed.
14. Bake at 400u0b0 about 25 minutes.
15. Serve warm.
16. Refrigerate leftovers; reheat to serve. Makes 2 loaves.

active dry yeast, warm water, sugar, salt, margarine, flour, beef, swiss cheese, sauerkraut, egg, caraway

Taken from www.cookbooks.com/Recipe-Details.aspx?id=503532 (may not work)