Reuben-Wich - cooking recipe

Ingredients

2 pkg. active dry yeast
1 3/4 c. warm water (105~ to 115~)
2 Tbsp. sugar
1 tsp. salt
3 Tbsp. margarine, softened
5 c. all-purpose flour (about)
1/4 c. Thousand Island dressing
10 oz. thinly sliced corned beef
1/2 lb. sliced Swiss cheese
1 (8 oz.) can sauerkraut, well drained
1 egg white, beaten
caraway seed (optional)

Preparation

Dissolve yeast in warm water in large warm bowl.
Add sugar, salt, margarine and 2 1/2 cups flour; beat until smooth.
Stir in enough more flour to make soft dough.
Knead 6 to 8 minutes.
Place in greased bowl; turn to grease top.
Cover; let rise until doubled, about 45 minutes.
Punch dough down; divide in half.
Roll half to 14 x 10-inch, spread half dressing down center third of dough length.
Layer with half the beef, cheese and sauerkraut. Make cuts from filling to dough edges along sides of filling, 1 inch apart.
Alternating sides, fold strips at an angle across filling; place on greased baking sheet.
Repeat with remaining dough.
Cover; let rise until doubled, about 45 minutes.
Brush with egg, sprinkle with caraway seed.
Bake at 400\u00b0 about 25 minutes.
Serve warm.
Refrigerate leftovers; reheat to serve. Makes 2 loaves.