Sandwich Bread

• 3 1/4 c. flour
• 1 Tbsp. sugar
• 1 tsp. salt
• 1 pkg. RapidRise yeast
• 1 c. (120~to 130~) water
• 6 oz. thin sliced corned beef
• 1/4 lb. sliced cheese
• 1 beaten egg
• caraway seed

1. Set aside 1 cup flour.
2. Mix remaining flour, sugar, salt and yeast.
3. Stir in hot water and margarine.
4. Mix in enough reserved flour to make a soft dough.
5. On a floured surface, knead 4 minutes.
6. On a greased baking sheet, roll dough out to 14 inches x 10 inches.
7. In the center 1/3 length, put beef and cheese in layers.
8. Cut 1-inch wide strips along sides of filling, out to dough edges.
9. Fold strips in at an angle across the filling, alternating sides to make a braided effect.
10. Cover dough.
11. Place pan over sink full of hot water; let rise 15 minutes.
12. Brush with beaten egg; sprinkle with caraway seed.
13. Bake at 400u0b0 for 25 minutes, or until light brown.
14. Cool slightly on pan, then serve immediately.
15. Refrigerate leftovers; reheat to serve.

flour, sugar, salt, rapidrise yeast, water, beef, sliced cheese, egg, caraway seed

Taken from www.cookbooks.com/Recipe-Details.aspx?id=710535 (may not work)