Reuben Loaf
"When I make this bread, I almost always have to bake two loaves so that everyone gets a taste! It's especially good in the winter. In fact, last year when we went to a Christmas buffet at my husband's aunt's house—with a hearty soup as the main course—I took a Reuben Loaf along. It looks so pretty sliced and arranged on a platter, too. My husband and I are crop farmers with three young children. Cooking—especially baking—is one of the ways I relax, and I also enjoy sewing...."
INGREDIENTS
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3-1/4 to 3-3/4 cup all-purpose flour, divided
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1 package (1/4 ounce) quick-rise yeast
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1 tablespoon sugar
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1 tablespoon butter, softened
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1 teaspoon salt
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1 cup warm water (120° to 130°)
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1/4 cup Thousand Island salad dressing
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3 packages (2 ounces each) thinly sliced deli corned beef
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4 ounces sliced Swiss cheese
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1 can (8 ounces) sauerkraut, drained
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1 large egg white, beaten
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Caraway seeds
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