Title: Reuben loaf
 Categories: Breads, Beef
      Yield: 4 Servings
 
  3 3/4 c  All-purpose flour
      1 pk Active dry yeast
      1 tb Sugar
      1 tb Butter or margarine,
           Softened
      1 ts Salt
      1 c  Warm water (120 to 130
           Degrees)
    1/4 c  Thousand Island salad
           Dressing
      6 oz Thinly sliced corned beef
      4 oz Swiss cheese
      1 cn Sauerkraut (8 oz.), drained
      1    Egg white, beaten
           Poppy seeds
 
  In a mixing bowl, combine 2 1/4 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 3/4 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.