Reuben-Wich

Name: Reuben-Wich
Ingredients: 2 pkg. active dry yeast; 1 3/4 c. warm water (105~ to 115~); 2 Tbsp. sugar; 1 tsp. salt; 3 Tbsp. margarine, softened; 5 c. all-purpose flour (about); 1/4 c. Thousand Island dressing; 10 oz. thinly sliced corned beef; 1/2 lb. sliced Swiss cheese; 1 (8 oz.) can sauerkraut, well drained; 1 egg white, beaten; caraway seed (optional)

12 ingredients

16 steps

Ingredients

2 pkg. active dry yeast
1 3/4 c. warm water (105~ to 115~)
2 Tbsp. sugar
1 tsp. salt
3 Tbsp. margarine, softened
5 c. all-purpose flour (about)
1/4 c. Thousand Island dressing
10 oz. thinly sliced corned beef
1/2 lb. sliced Swiss cheese
1 (8 oz.) can sauerkraut, well drained
1 egg white, beaten
caraway seed (optional)

Directions

1

Dissolve yeast in warm water in large warm bowl.
2

Add sugar, salt, margarine and 2 1/2 cups flour; beat until smooth.
3

Stir in enough more flour to make soft dough.
4

Knead 6 to 8 minutes.
5

Place in greased bowl; turn to grease top.
6

Cover; let rise until doubled, about 45 minutes.
7

Punch dough down; divide in half.
8

Roll half to 14 x 10-inch, spread half dressing down center third of dough length.
9

Layer with half the beef, cheese and sauerkraut. Make cuts from filling to dough edges along sides of filling, 1 inch apart.
10

Alternating sides, fold strips at an angle across filling; place on greased baking sheet.
11

Repeat with remaining dough.
12

Cover; let rise until doubled, about 45 minutes.
13

Brush with egg, sprinkle with caraway seed.
14

Bake at 400° about 25 minutes.
15

Serve warm.
16

Refrigerate leftovers; reheat to serve. Makes 2 loaves.