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Reuben Loaf Recipe

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This recipe for Reuben Loaf, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Joyce Flannery


3 c. flour, divided
1 tsp. salt
1 tbsp. sugar
1 c. hot water
1 pkg. rapid rise yeast
1 tbsp. margarine, softened
c. Thousand Island dressing
6 oz. sliced corn beef or 1 7 oz. can
lb. sliced Swiss cheese
1 8 oz. can sauerkraut, well drained
1 egg white, beaten
Caraway seeds (optional)

In large mixer bowl mix 2 c. flour,sugar, salt and yeast.
Stir in hot water and margarine.
On low speed, mix in enough of 1 c. flour to make a soft dough.
Knead on floured board (or with dough hooks) 4 minutes.
Roll dough to 14X10 inch rectangle, on floured board.
Place on greased 15X10X1 inch baking pan.
Spread dressing down center ⅓ of dough (lengthwise).
Top with layer of beef, cheese and sauerkraut.
Cut 1 inch strips along sides of filling out to edge of dough.
Alternating sides, fold strips at angle across filling.
Cover with plastic wrap; place over large shallow pan half filled with hot water for 15 minutes.
Brush with egg white.
Sprinkle with Caraway seeds if desired.
Bake at 400 for 25 minutes or until done.
Cool slightly.
Serve warm.




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