Reuben loaf

Yield: 4 servings

Measure Ingredient
3¾ cup All-purpose flour
1 pack Active dry yeast
1 tablespoon Sugar
1 tablespoon Butter or margarine,
\N \N Softened
1 teaspoon Salt
1 cup Warm water (120 to 130
\N \N Degrees)
¼ cup Thousand Island salad
\N \N Dressing
6 ounces Thinly sliced corned beef
4 ounces Swiss cheese
1 can Sauerkraut (8 oz.), drained
1 \N Egg white, beaten
\N \N Poppy seeds

In a mixing bowl, combine 2¼ 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 ¾ 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: 6-8 servings. SOURCE: *Armetta Keeney, Carlisle, IA, Country Magazine, Feb./Mar.93 POSTED BY: Jim Bodle 2/93

Similar recipes