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
1/4 c. Thousand Island dressing
6 oz. thinly sliced corned beef
6 oz. sliced Swiss cheese
1 (8 oz.) can sauerkraut, 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 the center third of the dough length. Top with layers of beef, cheese and sauerkraut. Make cuts from filling to dough edges at 1 inch intervals along the sides of the 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 and let dough rise 15 minutes.

Brush 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.