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Ruben Bread

1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons
1 cup water
2 1/4 cups all-purpose or bread flour
1 cup rye flour
2 tablespoons wheat germ
1 teaspoon salt
1/2 teaspoon dry mustard
1/8 teaspoon baking soda
1 teaspoon caraway seed
1 teaspoon dillweed
3 tablespoons spoonable Thousand Island dressing
2 tablespoons warm water
3/4 cup shredded Swiss cheese
1/4 cup sauerkraut
3/4 cup chopped corned beef

1. Dissolve yeast in water.
2. In a large bowl combine flour, rye flour, wheat germ, salt, dry mustard, baking soda, caraway seed, dillweed, Thousand Island salad dressing, and warm water. Stir in the yeast mixture and knead to form a soft dough. Add shredded Swiss cheese, sauerkraut (drained), and chopped corned beef. Place in a greased bowl, turning once to coat, cover, and allow to rise until doubled; about 1 1/2 hours.
3. Punch down; form in a greased loaf pan, and allow to rise again; about 1 hour.
4. Bake at 350*F for 20 to 25 minutes, or until the top is browned.

Makes 1 loaf.