3 1/4 c. flour
1 tbsp. sugar
1 tsp. salt
1 pkg. Rapid Rise yeast
1 c. hot water
1 tbsp. butter
1/4 c. Thousand Island 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 seeds, optional

Set aside 1 cup flour. In a large mixing 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 10 x 14 inch. Spread dressing down center third of dough lengthwise 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 sheet over large shallow pan, half filled with boiling water for 15 minutes. Brush with egg white, sprinkle with caraway seeds. Bake at 400 degrees for 25 minutes. Cool slightly. Serve warm.