Reuben-Wich
Reuben-Wich is an impressive dinner you can prepare in about 2 hours 24 minutes. Made with . active dry yeast, c. warm water (105~ to 115~), . sugar, . salt and . margarine, softened, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
Dissolve yeast in warm water in large warm bowl.
Add sugar, salt, margarine and 2 1/2 cups flour; beat until smooth.
Stir in enough more flour to make soft dough.
Knead 6 to 8 minutes.
Place in greased bowl; turn to grease top.
Cover; let rise until doubled, about 45 minutes.
Punch dough down; divide in half.
Roll half to 14 x 10-inch, spread half dressing down center third of dough length.
Layer with half the beef, cheese and sauerkraut. Make cuts from filling to dough edges along sides of filling, 1 inch apart.
Alternating sides, fold strips at an angle across filling; place on greased baking sheet.
Repeat with remaining dough.
Cover; let rise until doubled, about 45 minutes.
Brush with egg, sprinkle with caraway seed.
Bake at 400Β° about 25 minutes.
Serve warm.
Refrigerate leftovers; reheat to serve. Makes 2 loaves.
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