INGREDIENTS

INSTRUCTIONS

IN medium saucepan, combine corn meal and beer.  Heat to boiling and simmer
for 2 minutes.  Stir in butter and salt. Cool to 105-115 F. Stir in yeast,
sugar and honey and let stand for 5 minutes. Pour mixture into large mixing
bowl and add 2 cups of bread flour, stirring until well blended. Add rye
flour and caraway seeds and mix thoroughly. Place dough on a lightly
floured board and work in enough of remaining 1/4 cup bread flour to reduce
stickiness and make dough workable. Place dough in oiled bowl and turn to
coat all sides. Let rise until doubled in bulk.
Punch dough down and let rest for 10 minutes.  Divide dough in half,
covering one piece.  On a floured surface, roll other piece into rectangle
not longer than baking sheet. Trim dough so that rectangle is a true shape.
Lightly score dough into thirds lengthwise. Spread 1/2 dressing over the
center third, leaving 1 inch at top and bottom of section uncovered. Cover
dressing with 1/2 sauerkraut, 1/2 corned beef and 1/2 cheese. Fold 1 inch
at top and bottom over filling and pinch to seal. On each side of filling,
make cuts at 1-inch intervals. Cuts begin 1/2 inch from filling and go to
outer edges. Beginning on right, pull top strip across middle and seal end
on other side of filling. Pull top left strip across middle and seal;
alternate in braiding fashion until all strips are secured. Repeat with
other ball of dough. Cover and let rest for 30 minutes. Place on greased
baking sheet and bake at 350 F for 30 minutes. Slice to serve.
Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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