reuben loaf

3-1/4 cups flour
1 tablespoon sugar
1 teaspoon salt
1 package rapid rise yeast
1 cup hot water
1 tablespoon butter or margarine, softened
1/4 cup thousand island dressing
6 ounces thinly sliced corned beef
1/4 pound sliced Swiss cheese
1 8-ounce can sauerkraut, well drained
1 egg white, beaten
Caraway seed, optional

Set aside one cup flour. In a large bowl, mix remaining flour, sugar, salt and yeast. Stir in hot water and margarine. Mix in only enough reserved flour to make a soft dough. On floured surface, knead four minutes. On greased baking sheet, roll dough to 14 x 10 inches. Spread dressing down the 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 baking sheet over large shallow pan half-filed with boiling water for 15 minutes. Brush with egg white; sprinkle with caraway seed, if desired. Bake at 400 for 25 minutes or until done. Cool slightly. Serve warm. Refrigerate leftovers, reheat to serve. Recipe from Fleishmanns Yeast.

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