Recipe - Reuben Loaf

3 Three fourths cup Allpurpose flour
1 pack Active dry yeast
1 tablespoon Sugar
1 tablespoon Butter or margarine,
Softened
1 teaspoon Salt
1 cup Warm water (120 to 130
Degrees)
One fourth cup Thousand Island salad
Dressing
6 ounce Thinly cut or sliced up corned beef
4 ounce Swiss cheese
1 cn Sauerkraut (8 oz.), drained
1 Egg white, beaten
Poppy seeds

In a mixing bowl, combine 2 One fourth cups flour, yeast, sugar, butter and salt.
Stir in warm water and 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 inch
x 10 inch rectangle. Spread dressing down the middle of one half of the
dough, leaving a Three fourths inch space along edges. Top with layers of beef,
cheese and sauerkraut. Fold the remaining half of dough over the meat
mixture. Pinch edges together to seal. Cut small slits in dough to vent
Baste with 1 egg white and sprinkle with poppy seeds. Bake at 400 degrees
for 25 minutes or until lightly browned. Serve immediately; refrigerate
leftovers. Yield: 68 servings.

SOURCE: *Armetta Keeney, Carlisle, IA, Country Magazine, Feb./Mar.93 POSTED
BY: Jim Bodle 2/93

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini