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Reuben Loaf

3 ¼ c. flour
1 T. sugar
1 tsp. salt
1 pkg. Fleischmanns Rapid Rise Yeast
1 c. hot water
1 T. margarine, softened
¼ c. Thousand Island Dressing
6 oz. thinly sliced corned beef
¼ lb. sliced Swiss cheese
1 (8 oz.) can sauerkraut, well drained
1 egg white beaten
Caraway seed, optional

Set aside 1 c. flour. In large bowl, mix remaining flour, sugar, salt & yeast. Stir in hot water and margarine. Mix in only enough reserved flour to make soft dough. On floured surface knead 4 minutes. On greased baking sheet, roll dough to 14x10 inches. Spread dressing down center third of dough length. Top with layers of beef, cheese and sauerkraut. Cut 1-inch wide strips along sides of filling out to dough edges. Alternating sides, fold strips at an angle across filling. Cover dough; place sheet over large shallow pan half filled with boiling water for 15 minutes. Brush with egg white; sprinkle with caraway seed. Bake at 400 degrees for 25 minutes or until done. Cool slightly; serve warm.

Shirley Dearolph
Strasburg




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