Apricot Bread

• 16 oz loaf bread dough, white or wheat, thawed
• 1/2 c apricot, strawberry or raspberry spread
• 1/2 c apricot, peaches, blueberries or raspberries, chopped

1. Coat 2 baking sheets with cooking spray.
2. Turn the dough out onto a lightly floured surface.
3. Divide in half. Roll each half into size of baking sheet.
4. Spoon 1/4 cup of fruit spread down the center third of the dough within 1 inch of the ends.
5. Sprinkle 1/4 cup of the fresh fruit over the spread.
6. On the long sides, make 2 inch long cuts from the edges toward the center at 1 inch intervals.
7. Alternately fold opposite strips of dough, at an angle across fruit filling.
8. Slightly press the ends together in the center to seal.
9. Cover and let rise in a warm place until nearly double in size.
10. Bake at 350u0b0 for 20 minutes or until golden brown.
11. Remove form baking sheets.
12. Cool slightly.
13. Drizzle with icing (recipe to follow). Serve warm.

bread, apricot, apricot

Taken from www.cookbooks.com/Recipe-Details.aspx?id=11749 (may not work)