Rueben Loaf

In a large bowl combine 1 1/2 cups flour yeast sugar and salt. Add warm water mustard and butter; stir well. Stir in the remaining flour 1/2 cup at a time beating well after each addition. When the dough has pulled together turn it out onto a lightly floured surface and knead until smooth and elastic about 6 minutes. Cover and let rest for 10 minutes.

On lightly floured surface roll dough to a 10x15 rectangle. Layer corned beef Swiss cheese and sauerkraut in the center third of the rectangle. Use a knife to make cuts from filling to dough edge approximately 1 inches apart. Folds strips across bread alternating sides. Cover loaf and let rise in a warm area for 45 minutes.

Preheat oven to 375 degrees F (190 degrees C).

Brush risen loaf with beaten egg. Bake in preheated oven for 30 minutes until golden brown.