Ruben Loaf

Set aside 1 cup flour – In a large bowl, mix remaining four, sugar, salt and yeast – stir in hot water and margarine. Mix in only enough reserved flour to make a soft dough. On floured surface knead dough for about 4 minutes. On greased baking sheet roll dough to a 14 x 10 inch rectangle. Spread dressing down the center third of the dough length – top with layers of beef, cheese and sauerkraut. Cut 1 inch wide strips along sides of filling out to the dough – alternate sides folding strips across at an angle over filling. Cover dough and place the baking sheet over a large shallow pan half filled with boiling water – set for 15 minutes. Brush the egg white over all – sprinkle with caraway seeds or fennel if you prefer. Bake at 400 degrees for 15 minutes until done – cool slightly – slice and serve warm. Refrigerate leftovers and reheat to serve for best flavor although it is very good cold too. This a great appetizer or a nice sandwich type meal with cold slaw or fresh fruit