Reuben Loaf

Last night a friend invited us over for soup. I took Reuben Loaf to add to the menu.

Here is the recipe:

3 1/4 cups all purpose flour
1 T sugar
1 t salt
1 pkg. rapid rise yeast
1 cup hot water (125-130 degrees)
1 T butter, softened
1/4 cup 1000 Island Dressing
6 oz. thinly sliced corned beef
1/4 lb. sliced Swiss cheese
1 8 oz. can sauerkraut, well drained
1 egg white, beaten
caraway seed

Mix 2 1/4 cups flour with sugar, salt and yeast. Stir in hot water and softened butter. Mix in only enough of the rest of the flour to make a soft dough. Turn out on a floured surface and knead for four minutes.

On a greased baking sheet, roll dough out to a 14x10 inch rectangle. I just use a 15x10 jelly roll pan.

Spread the dressing down the middle third of the dough and top with the corned beef, cheese (I actually used grated gruyere), and sauerkraut.



Cut 1-inch wide strips along sides of filling out to edges of dough. Alternating sides, fold the strips at an angle across the filling.

Cover the dough and place over a large, shallow pan half filled with boiling water for 15 minutes. Then brush with egg white and sprinkle with caraway seed. Bake at 400 degrees for 25 minutes or until done.

Hope you enjoy it as much as we did.