3 1/4 c. all-purpose flour
1 tbsp. sugar
1 tsp. salt
1 pkg. Rapid Rise Yeast
1 c. hot water (125 to 130 degrees)
1 tbsp. butter, softened
1/4 c. Thousand Island salad dressing
6 oz. thinly sliced corned beef
1/4 lb. sliced Swiss cheese
1 (8 oz.) can sauerkraut (well drained)
1 egg white, beaten
Caraway seed (optional)

Set aside 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. Cut 1 inch wide strips along sides of filling out to dough edges. Alternating sides, fold strips at an angle across filling. Cover dough; place in warm area to rise for approximately 1/2 hour. Brush with egg whites; sprinkle caraway seed. Bake at 400 degrees for 25 minutes. Cool slightly; serve warm. Refrigerate leftovers; reheat to serve.