Reuben Loaf

3 1/4 cups flour
1 tablespoon granulated sugar
1 teaspoon salt
1 package RapidRise Yeast**
1 cup hot water
1 tablespoon margarine
1/4 cup Thousand Island dressing
6 ounces thinly sliced corned beef
1/4 pound sliced Swiss cheese
1 (8 ounce) can sauerkraut
1 egg white, beaten
Caraway seeds, optional

Set aside 1 cup flour.

In large bowl mix remaining flour, sugar, salt and yeast. Stir in hot water and margarine. Mix in reserved flour to make a soft dough. Knead on floured surface about 4 minutes.

On greased baking sheet, roll dough to 10 x 14-inch. Spread dressing down center third (lengthwise). Top with beef, cheese and sauerkraut. Cut 1-inch wide strips from outside edge toward filling. Alternating sides, fold strips at an angle over filling. Cover dough. Place baking sheet over shallow pan 1/2 filled with boiling water for 15 minutes.

Brush with egg white. Sprinkle with caraway seeds. Bake at 400 degrees F for 25 minutes. Cool slightly before cutting.

**To make using