Reuben Loaf
A family favorite.
3 1/4 cups flour, divided
1 tablespoon sugar
1 teaspoon salt
1 package active Fleischmann's Rapid Rise yeast
1 cup hot water (125-130°F)
1 tablespoon margarine
1/4 cup thousand island dressing
6 ounces thinly sliced corned beef or 1 (7 ounce) can corned beef
1/4 pound sliced Swiss cheese
1 8-ounce can Steinfeld's Sauerkraut, well drained
1 egg white, beaten
Caraway seeds, optional
Set aside 1 cup flour. In large bowl, mix remaining flour, sugar, salt and 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 4 x 10 inches. Spread dressing down center third of dough length. Top with layers of beef, cheese and sauerkraut. Cut 1 inch wide strips along sides 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 seeds. Bake at 400 degrees for 25 minutes or until done. Cool slightly; serve warm. Refrigerate leftover; reheat to serve.
To use Fleischmann's Active Dry Yeast:
Dissolve yeast in 1 cup warm water (105-115°F). Mix in margarine, sugar, salt and enough flour to make dough. After kneading, cover; let rise in greased bowl over hot water 20 minutes. Punch down; shape, let rise 20 minutes. Bake as above.
Fleischmann's