Name: Cocktail Rye Bread
Prep time: 1 h 30 min
Cook time: 25 min
Total time: 1 h 55 min
Ingredients: 2 1/2 cups bread flour, divided; 1 cup rye flour, divided; 2 1/4 teaspoons (1 packet) Red Star Platinum Yeast (or instant yeast); 1 1/4 cups warm water (about 120 to 130 degrees F); 1 teaspoon salt; 2 tablespoons vegetable oil; 2 teaspoons molasses; 1 tablespoon caraway seeds (optional)

Ingredients

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1 (8 oz) package Neufchatel cream cheese, softened
1/2 cup Thousand Island dressing
4 ounces (about 1 cup) chopped deli-sliced corned beef
1 cup shredded Swiss cheese
1/2 cup shredded mozzarella cheese
3/4 cup drained sauerkraut

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Instructions

Heat oven to 350 degrees F.
In a large bowl using an electric hand mixer, beat cream cheese and Thousand Island dressing until smooth. Add chopped corned beef, shredded Swiss and mozzarella cheeses and sauerkraut; stir to combine. Spread mixture evenly into a 9-inch pie plate or other shallow baking dish.
Bake 25 minutes until bubbly and heated through. Serve with sliced cocktail rye bread.