3 1/4 c. all purpose flour
1 tbsp. sugar
1 tsp. salt
1 pkg. Rapid Rise Yeast
1 c. hot water, 125 to 130 degrees
1 tbsp. butter, softened
1/4 c. Thousand Island dressing
6 oz. thinly sliced corned beef or 1 (7 oz.) can corned beef
1/4 lb. sliced Swiss cheese
1 (8 oz.) can sauerkraut, well drained
1 egg white, beaten
Caraway seed (opt.)

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 a greased baking sheet, roll dough to 14"x10". Spread dressing down center third of dough lengthwise. Top with layers of beef, cheese and sauerkraut. Cut 1" wide strips, folding 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 whites; sprinkle with caraway seed. Bake at 400 degrees for 25 minutes or until done. Cool slightly; serve warm. Refrigerate leftovers; reheat to serve.