Reuben Loaf - cooking recipe

Ingredients

3 1/4 c. flour, divided
1 Tbsp. sugar
1 tsp. salt
1 pkg. Fleischmann's RapidRise yeast
1 c. hot water (125~ to 130~)
1 Tbsp. margarine, softened
1/4 c. Thousand Island dressing
6 oz. thinly sliced corned beef or 1 (7 oz.) can corned beef
1/4 lb. sliced Swiss cheese
1 (8 oz.) can sauerkraut, well drained
1 egg white, beaten
caraway seed (optional)

Preparation

Insert dough hooks in electric mixer.
Set aside 1 cup flour. In large bowl, mix remaining flour, sugar, salt and yeast.
Stir in hot water and margarine at speed 3.
Mix in only enough reserved flour to make soft dough.
Turn to speed 2; allow mixer to knead for additional 4 minutes.
Roll dough to 14 x 10-inch rectangle; place on greased baking sheet.
Spread dressing down center third of length of dough.
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 angle across filling.
Cover with Saran Wrap; place over large shallow pan half filled with boiling water for 15 minutes.
Brush with egg white; sprinkle with caraway seed.
Bake at 400\u00b0 for 25 minutes or until done.
Cool slightly; serve warm.
Refrigerate leftovers.
Reheat to serve.