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Terrific with soup...
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1 package |
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dry yeast |
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1 cup |
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warm water
(105°- 115°) |
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1 Tbs |
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granulated
sugar, divided |
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3¼ cups |
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bread flour |
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1 tsp |
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salt |
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1 Tbs |
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unsalted
butter, at room temperature |
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1/3 cup |
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Thousand
island salad dressing |
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6 ounces |
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corned beef,
thinly sliced |
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4 ounces |
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Swiss
cheese, sliced or shredded |
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8 oz. |
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can
sauerkraut, drained |
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1 large |
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egg white,
beaten |
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caraway
seeds |
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1 |
Dissolve yeast and 1
tsp. sugar in warm water until bubbly. |
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2 |
Combine flour,
remaining sugar, salt and butter in mixer. Add dissolved
yeast and beat to make a soft dough. Turn out onto
floured mat and knead for 4 minutes. Roll out dough to
10x14-inch rectangle. |
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3 |
Place dough on
greased baking sheet and spoon dressing down center. Top
with corned beef, cheese, and sauerkraut. Make cuts
along sides of dough, from filling to outer edge, at
1-inch intervals. Alternating sides, fold strips across
filling. Cover and allow to rise for 30 minutes. Preheat
oven to 400°F. |
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4 |
Brush surface of
dough with egg white and sprinkle with caraway seeds.
Bake 25 minutes, then slice and serve warm. |
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Servings: 6 |
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Recipe Source |
| Come On
In- Recipes from the Junior League of Jackson, MS |
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