3 1/4 cups all-purpose flour
1 package Fleischmann's® Rapid Rise 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 thousand island dressing
4 ounces sliced Swiss cheese
1 egg white, beaten
Caraway seed
Servings: 12
1. In large bowl, combine 1 1/2 cups flour, undissolved yeast, sugar and salt. Heat water and butter until very warm (125º to 130ºF); stir into dry ingredients. Stir in enough additional flour to make soft dough. Knead on light floured surface until smooth and elastic, about 4 minutes.
2. Line baking sheet with aluminum foil; grease foil and set aside. On lightly floured surface, roll dough to 14- × 10-inches. Transfer to prepared baking sheet. Layer with beef, sauerkraut, dressing and cheese. 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. Let rise in warm, draft-free place until light, about 30 minutes.
3. Brush with egg white; sprinkle with caraway seed. Bake at 400ºF for 35 to 40 minutes or until done. Serve warm. Refrigerate leftovers; reheat to serve. Makes about 12 (1-inch) slices.
Yield: 12 Slices
1 package Fleischmann's® Rapid Rise 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 thousand island dressing
4 ounces sliced Swiss cheese
1 egg white, beaten
Caraway seed
Servings: 12
1. In large bowl, combine 1 1/2 cups flour, undissolved yeast, sugar and salt. Heat water and butter until very warm (125º to 130ºF); stir into dry ingredients. Stir in enough additional flour to make soft dough. Knead on light floured surface until smooth and elastic, about 4 minutes.
2. Line baking sheet with aluminum foil; grease foil and set aside. On lightly floured surface, roll dough to 14- × 10-inches. Transfer to prepared baking sheet. Layer with beef, sauerkraut, dressing and cheese. 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. Let rise in warm, draft-free place until light, about 30 minutes.
3. Brush with egg white; sprinkle with caraway seed. Bake at 400ºF for 35 to 40 minutes or until done. Serve warm. Refrigerate leftovers; reheat to serve. Makes about 12 (1-inch) slices.
Yield: 12 Slices
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