Dough:
3/4 c. water
1/4 c. milk
2 T. margarine or oil
1 T. yeast
3 c. bread flour
1 T. sugar
1 t. salt

1/4 c. Thousand Island Dressing
6 oz. thinly sliced corned beef
4 oz. Swiss cheese, sliced
1 can (8 oz.) sauerkraut, drained
1 egg white, beaten
Poppy seeds

3/4 c. water 1/4 c. milk 2 T. margarine or oil 1 T. yeast 3 c. bread flour 1 T. sugar 1 t. salt 1/4 c. Thousand Island Dressing 6 oz. thinly sliced corned beef 4 oz. Swiss cheese, sliced 1 can (8 oz.) sauerkraut, drained 1 egg white, beaten

Prepare dough:

Heat water and milk in microwave 45 to 60 seconds, or until fairly warm (test by sticking a finger in liquid, should be almost too hot to keep it in).
Add margarine until melted, then add yeast, stir and let dissolve.

Using dough blade, mix flour, sugar and salt in food processor.
With processor running, slowly add yeast mixture through feed tube until dough forms a ball, about 1 to 1-1/4 minutes.

Dough will be slightly sticky.

Let dough rise until double in greased bowl.

Prepare loaf:

On a lightly-greased baking sheet, roll dough to a 14" x 10" rectangle. Spread dressing down the middle of one half of the dough, leaving a 3/4" space along edges.

Top with layers of beef, cheese and sauerkraut. Fold the remaining half of the dough over the meat mixture. Pinch edges together to seal. Cut small slits in the dough to vent steam.

Cover and let rise in a warm place for 15 minutes. Brush with egg white and sprinkle with poppy seeds. Bake at 400 degrees for 25 minutes or until lightly browned. Serve immediately; refrigerate leftovers. Serves 6-8.