Lunch: Reuben Loaf Recipe

Ingredients

3-1/4 to 3-3/4 cup all-purpose flour, divided
1 package (1/4 ounce) quick-rise yeast
1 tablespoon sugar
1 tablespoon butter, softened
1 teaspoon salt
1 cup warm water (120 ° to 130 °)
1/4 cup Thousand Island salad dressing
3 packages (2 ounces each) thinly sliced deli corned beef
4 ounces sliced Swiss cheese
1 can (8 ounces) sauerkraut, drained
1 egg white, beaten
Caraway seeds

Instructions

In a bowl, combine 2-1/4 cups flour, yeast, sugar, butter and salt. Stir in warm water; mix until a soft dough forms. Add remaining flour if necessary. Turn out onto a lightly floured surface; knead until smooth, about 4 minutes.
On a lightly greased baking sheet, roll dough to a 14-in. x 10-in. rectangle. Spread dressing down center third of dough. Top with layers of beef, cheese and sauerkraut. Make cuts from filling to edges of dough 1 in. apart on both sides of the filling. Alternating sides, fold the strips at an angle across filling. Cover dough and let rise in a warm place for 15 minutes.
Brush with egg white and sprinkle with caraway seeds. Bake at 400 ° for 25 minutes or until lightly browned. Serve immediately; refrigerate leftovers.

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