Polish Sausage Sandwich Braid

A stuffed bread for all occasions. Slice it thick for a marvelous main meal, thinner as an appealing appetizer. Delicious any way you slice it! Preparation time: 40 minutes Total time: 2 hours Serving size: Makes 6-8 servings. Ingredients 1/3 cup chopped onion 1 garlic clove, minced 3 slices  Thick Sliced Bacon thawed, cut into 1/2 inch pieces 1 cup sauerkraut, well drained 1/8 tsp. caraway seed 1 Tbsp. brown sugar 1 Tbsp. brown sugar 2 Polish Sausages coarsely chopped 1 loaf  Frozen White Bread Dough,thawed 1/4 cup grated Swiss cheese 1 egg, beaten Poppy seeds Steps Place thawed dough in a bowl in a warm place. Cover with plastic wrap lightly coated with cooking spray and allow to rise until doubled in size, about 45 minutes. While dough is rising, in medium skillet over medium-high heat, cook onion, garlic and bacon until bacon is lightly browned; stir frequently. Reduce heat to medium; add sauerkraut, caraway seed, brown sugar and sausage. Cook 5 minutes, stir occasionally and set aside. When dough has doubled in size, roll on a lightly floured surface to a 13x10 inch rectangle; place on baking sheet lightly coated with cooking spray. Spread filling in 3 1/2 inch strip lengthwise down center of dough, to within 1/2 inch of each end; sprinkle with cheese. Make cuts approximately 1 inch apart on each side of rectangle to within 1/2 inch of filling. Fold alternating strips at an angle across filling. Brush with egg and sprinkle with poppy seeds. Cover; let rise in warm place 30 minutes. Heat oven to 375°F. Bake 15 minutes or until golden brown.