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Thread: Reuben-Wich

  1. #1
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    Reuben-Wich

    3 1/4 cups all-purpose flour
    1 package Fleischmann's Rapid Rise Yeast
    1 tablespoon sugar
    1 teaspoon salt
    1 cup water
    1 tablespoon butter or margarine
    12 ounces thinly sliced corned beef
    1 10-ounce can sauerkraut, drained and squeezed dry to make 1/2 cup
    1/4 cup thousand island dressing
    4 ounces sliced Swiss cheese
    1 egg white, beaten
    Caraway seed
    Servings: 12
    1. In large bowl, combine 1 1/2 cups flour, undissolved yeast, sugar and salt. Heat water and butter until very warm (125 to 130F); stir into dry ingredients. Stir in enough additional flour to make soft dough. Knead on light floured surface until smooth and elastic, about 4 minutes.

    2. Line baking sheet with aluminum foil; grease foil and set aside. On lightly floured surface, roll dough to 14- 10-inches. Transfer to prepared baking sheet. Layer with beef, sauerkraut, dressing and cheese. Make cuts from filling to dough edges at 1-inch intervals along sides of filling. Alternating sides, fold strips at an angle across filling; cover. Let rise in warm, draft-free place until light, about 30 minutes.

    3. Brush with egg white; sprinkle with caraway seed. Bake at 400F for 35 to 40 minutes or until done. Serve warm. Refrigerate leftovers; reheat to serve. Makes about 12 (1-inch) slices.

    Yield: 12 Slices
    Last edited by Cookie; February 12th, 2008 at 05:53 PM.

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