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This recipe for 60 MINUTE REUBEN LOAF, by , is from The T.E.A.M. Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Debbie Faucette


3 1/4 cup flour
1 Tbsp. flour
1 tsp. salt
1 pkg. quick-rise yeast
1 cup hot water
1 Tbsp. softened margarine
1/4 cut Thousand Island Dressing
6 ounce thinly sliced corned beef
1/4 pound Swiss cheese
1 (8-oz) can sauerkraut, well drained
1 egg white, beaten
Caraway seeds, optional

Set aside 1 cup flour. In large bowl mix remaining flour, sugar, salt and yeast. Stir in hot water and margarine. Mix in only enough reserved flour to make soft dough. On floured surface, knead 4 minutes. On greased baking sheet roll dough to 14 x 10 inches. Spread dressing down center third of dough length. Top with layer of beef, cheese, and kraut. Cut 1-inch strips at an angle across filling. Cover dough; place over large shallow pain filled with boiling water for 15 minutes to rise. Brush with egg white, sprinkle with caraway seeds. Bake at 400 for 25 minutes or until done. Cool slightly, serve warm.




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