1 can (15 ounces) sauerkraut, well drained
3 1/4 cups flour, divided
1 tablespoon sugar
1 teaspoon salt
1 package quick-rise active dry yeast
1 cup warm water (125 to 130 degrees)
1 tablespoon softened butter
1/4 cup Thousand Island salad dressing
1/2 pound thinly sliced corned beef
1/4 pound sliced Swiss cheese
1 egg white
Caraway seeds (optional)

Heat oven to 120 degrees. Drain sauerkraut in colander and pat dry with a towel, squeezing out any excess moisture. In large bowl or in bowl of stand mixer, mix 21/4 cups flour, sugar, salt and yeast. Stir in warm water and butter. If needed, add reserved flour one tablespoon at a time until you have created soft dough. Knead for 4 minutes.

Coat baking sheet with nonstick cooking spray and roll dough to 14-by-10-inch rectangle.

Spread dressing down center third of dough length, but not all the way to ends. Top with two to three alternating layers of beef, cheese, then sauerkraut.

Make diagonal cuts at 1-inch intervals on each side of dough (in chevron pattern). Alternating sides, fold strips at an angle across filling to form lattice. Place loaf in warm oven for 15 minutes. Remove loaf from oven and increase oven temperature to 400 degrees. Brush loaf with egg white and sprinkle with caraway seeds, if desired.

Return to oven and bake for 20 to 25 minutes until golden brown. Allow to cool slightly, then slice into 1-inch sections and serve.

Servings: 8. Serving size: 1 slice. Per serving: 359 calories, 15.6 g protein, 10.8 g fat, 45.6 g carbohydrates, 874 mg sodium, 44 mg cholesterol

Michelle R. Copeland, San Bernard Electric Cooperative