3 1/4 c. all-purpose flour
1 tbsp. sugar
1 tsp. salt
1 pkg. Rapid Rise yeast
1 c. hot water
1 tbsp. butter, softened
1/4 c. Thousand Island dressing
6 oz. corned beef, thinly sliced
1/4 lb. Swiss cheese, sliced
1 (8 oz.) can sauerkraut, drained
1 egg white, beaten
Caraway seed (optional)

Reserve 1 cup flour. In large bowl, mix remaining flour, sugar, salt, and yeast. Stir in hot water and butter. Mix in only enough reserved flour to make soft dough. On floured surface, knead 4 minutes. On greased baking sheet roll dough to 14 x 10 inches. Spread dressing down center third of dough length. Top with layers of beef, cheese and sauerkraut. Make cuts from filling to dough edges at 1-inch intervals along side of filling. Alternating sides, fold strips at an angle across filling; cover. Place in warm area and let rise 15 minutes. Brush with egg white and sprinkle with caraway seed. Bake at 400 degrees for 25 minutes or until done. Cool slightly.