Reuben Loaf

3 1/4 - 3 3/4 c flour, divided
1 pkg (1/4 ounce) yeast
1 T sugar
1 T butter, softened
1 t salt
1 c warm water
1/4 c Thousand Island Dressing
3 pkg Carl Buddig Corned Beef
4 ounces sliced Swiss Cheese
1 can (8 ounces) sauerkraut, drained
1 egg white, beaten
Caraway or Poppy seeds

In a bowl, combine 2 1/4 c flour, yeast, sugar, butter and salt.  Stir in warm water, mix until 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 in. x 10 in. rectangle.  Spread dressing down the center third of dough.  Top with layers of beef, cheese and sauerkraut.  Make cuts from filling to edges of dough 1 in. apart on bothy sides of the filling.  Alternating sides, fold the strips at an angle across filling.  Cover dough and let rise in a warm place for 15 minutes.  Brush with egg whites and sprinkle with seeds.  Bake at 400 for 25 minutes or until lightly browned.  Serve immediately, refrigerate leftovers.