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Rueben Loaf Recipe

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This recipe for Rueben Loaf, by , is from The Hanus Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Judy Bennett
Added: Monday, November 5, 2007


3-1/4 c. flour
1 T. sugar
1 tsp. salt
1 pkg. Rapid Rise Yeast
1 c. hot water (125- 130 degrees)
1 T. softened margarine
1/4 c. Thousand Island dressing
6 oz. thinly sliced corned beef
1/4 lb. sliced Swiss cheese
1-8 oz. can sauerkraut (drained)
1 egg white, beaten

Set aside 1 cup flour. In a large bowl, mix remaining flour, sugar, salt and yeast. Stir in hot water and margarine. Mix in only enough reserved flour to make dough soft. Knead 4 minutes on a floured surface.

On a greased baking sheet, roll dough to 14x10 rectangle. Spread dressing down center third of dough length-wise, top with layers of corned beef, cheese and sauerkraut. Make cuts from filling to dough edges at 1 inch intervals down the longer sides. Alternating sides, fold strips across filling to form a roll. Fill a large shallow pan halfway with hot water. Place baking sheet over pan and cover lightly with a towel. Let rise for 15 minutes. Brush with egg white. Bake at 400 for 25 minutes or until lightly browned.




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