3 1/4 c. flour
1 tbsp. sugar
1 tsp. salt
1 pkg. Rapid Rise yeast
1 c. hot water (125-130 degrees)
1 tbsp. butter, softened
1/4 c. Thousand Island dressing
6 oz. corned beef
1/4 lb. Swiss cheese
1 (8 oz.) can sauerkraut, well drained
1 egg white, beaten
Caraway seeds (opt.)

Set aside 1 cup flour. In large bowl mix remaining 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"x10". Spread dressing down center 1/3 of dough length. Top with layers of beef, cheese and sauerkraut. Make cuts from filling to dough edges at 1" intervals along sides of filling. Alternating sides, fold strips at an angle across filling, cover. Place large shallow pan on counter, half fill with boiling water. Place baking sheet over pan; let dough rise 15 minutes.

Brush dough with egg white, 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.