---------- Recipe via Meal-Master (tm) v8.02
  
       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.
   
   SOURCE: *Armetta Keeney, Carlisle, IA, Country Magazine, Feb./Mar.93 POSTED
   BY: Jim Bodle 2/93
  
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