3 1/4 c. all-purpose flour
1 tbsp. sugar
1 tsp. salt
1 pkg. Rapid Rise yeast
1 c. hot water (120-130 degrees)
1 tbsp. butter
1/4 c. Thousand Isle dressing
1 lb. thinly sliced corned beef
1/4 c. sliced Swiss cheese
1 (8 oz.) can sauerkraut, well drained (Bavarian is good)
1 egg white, beaten
Caraway seed (optional)

Set aside 1 cup flour. In a 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 14 x 10 inches. 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 inch intervals along sides of filling. Alternating sides, fold strips at an angle across filling. Cover.

Place large shallow pan on counter; fill half way with boiling water. Place baking sheet over to let dough rise 15 minutes. Brush dough with an egg white; sprinkle with caraway seeds, if desired. Bake at 400 degrees for 25 minutes or until done. Cool slightly; serve warm.