3 1/4 c. all-purpose flour
1 tbsp. sugar
1 tsp. salt
1 pkg. Rapid Rise yeast
1 c. hot water (125-130 degrees)
1 tbsp. butter, softened
1/4 c. Thousand Island dressing
6 oz. thinly sliced corned beef OR 7 oz. can corned beef
1/4 lb. sliced Swiss cheese
8 oz. can sauerkraut, drained
1 egg white, beaten
Caraway seeds, 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 14x10 inches. Spread dressing down center third of dough length. 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 or until done. Cool slightly; serve warm. Refrigerate leftovers; reheat to serve.