3 1/4 c. all purpose flour
1 tbsp. sugar
1 tsp. salt
1 pkg. Fleischmann's rapid rise yeast
1 c. hot water
1 tbsp. butter
1/4 c. Thousand Island dressing
6 oz. thinly sliced corned beef; crumbled or chopped
1/4 lb. 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. Make cuts from filling to dough edges at 1 inch intervals along sides of filling. Alternating sides, fold strips at an angel across filling; cover with a clean cloth. Place large shallow pan on counter; half full with boiling water. Place baking sheet over pan; let dough rise 15 minutes.

Brush bread with egg whites; sprinkle with caraway seed, if desired. Bake at 400 degrees for 25 minutes or until done. Cool slightly; serve warm. Refrigerate leftovers; reheat to serve.