Makes 1 loaf.
3 to 3-1/2 cups all-purpose flour
1 envelope FLEISCHMANN’S Active Dry or RapidRise Yeast
1 tablespoon sugar
1 teaspoon salt
1 cup water
1 tablespoon butter or margarine
12 ounces thinly sliced corned beef
1 (10-ounce) can sauerkraut, drained and squeezed dry to make 1/2 cup
1/4 cup prepared Thousand Island dressing
4 ounces sliced Swiss cheese
1 egg white, lightly beaten
SPICE ISLANDS Whole Caraway Seed
In large bowl, combine 1-1/2 cups flour, undissolved yeast, sugar, and salt. Heat water and butter until very warm (120 to 130oF); gradually add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Beat 2 minutes at high speed. With spoon, stir in enough remaining flour to make soft dough. Knead on floured surface until smooth and elastic, about 4 to 6 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until doubled in size, about 30 to 45 minutes. (With RapidRise Yeast, cover kneaded dough and let rest on floured surface 10 minutes. Proceed with recipe.)
Line baking sheet with foil; grease foil, and set aside. Punch dough down. On floured surface, roll dough to 14 x 10-inch rectangle. Layer beef, sauerkraut, dressing, and cheese lengthwise over center-third of dough. With sharp knife, make cuts from filling to dough edges at 1-inch intervals along sides of filling. Alternating sides, fold strips at an angle across filling. Place on baking sheet; cover. Let rise in warm place until almost doubled in size, about 30 to 45 minutes.
Brush with egg white; sprinkle with caraway seed. Bake at 400oF for 35 to 40 minutes or until done. Refrigerate leftovers; reheat to serve.
Serving size: 1 slice (1/6 of recipe)
calories 546; total fat 23g; saturated fat 9g;
cholesterol 81mg; sodium 1,499mg; total carbohydrate 59g; dietary fiber 4g; protein 25g.