For the dough: Combine the dough ingredients, mixing until a soft dough forms. Knead until smooth (about 10 minutes by hand, or 6 to 8 minutes at medium-low speed in a mixer). Place the dough in a greased bowl, cover, and let rise for 1 hour, until puffy., For the filling: Preheat the oven to 350°F. Put the corned beef on one half of a parchment-lined baking sheet. Spread the drained sauerkraut on the other half. Bake for 20 to 25 minutes, stirring the sauerkraut and rearranging the meat occasionally, until very dry. Remove from the oven and let cool to room temperature., To assemble: Pat the risen dough into a rectangle on a lightly floured work surface. Roll the dough out to a 12" x 16" rectangle. Layer the cooled corned beef over the dough, leaving 1" uncovered on all sides. Sprinkle the baked sauerkraut over the meat, then the cheese., Fold the two long edges over the filling. Roll the dough up from the short edge to a 10"log, about 3" in diameter. Pinch the seam closed, then place, seam side down, on a parchment-lined baking sheet. Cover with greased plastic wrap and let rise for 30 minutes., When the dough is slightly puffy-looking, uncover and bake for 35 to 45 minutes, until light golden brown. The bread should read 190°F when measured with a digital thermometer. Tent with foil for the last 15 minutes of baking if it’s browning too quickly., Remove from the oven and let cool on the pan for 15 minutes before slicing., Store, well-wrapped, for 3 days in the fridge.