3 1/2 c. flour
1 tbsp. sugar
1 tsp. salt
1 pkg. yeast (Rapid Rise)
1 c. hot water
1 tbsp. butter, softened
1/4 c. Thousand Island dressing
6 oz. thin sliced corned beef
1/4 lb. Swiss cheese
1 (8 oz.) can sauerkraut
1 egg white, beaten
Caraway seed

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 of reserved flour to make soft dough. On floured board knead 4 minutes.

On greased baking sheet, roll dough to 14"x10". 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" intervals. Alternating sides, fold strips at an angle across filling; cover. Place large shallow pan half filled with boiling water on counter. Place baking sheet over pan; let dough rise 15 minutes. Brush with egg white; sprinkle with caraway seed. Bake at 400 degrees for 25 minutes. Cool slightly, serve warm.