Update my dinner status, I'm making this tonight.
3 chefs marked this as Favorite
Servings: 12 Servings
Total Time (median): tell us
Ingredients
Preparation
Place all ingredients, except for filling, into bread machine in the proper order for your machine. Use dough cycle. As the bread kneads, adjust the liquid-flour ratio if needed. At the end of the dough cycle, remove dough and place on floured board. Cover, and let rest for 20 minutes. Roll out into a rectangle, brush with apricot lekvar, and sprinkle almonds and apricots on top. Roll up into a loaf, place in greased loaf pan, cover and let rise for 45 minutes. At end of rise time, slash down the center, brush with a little beaten egg substitute and milk, and bake in a preheated 375 degree oven for 25-30 minutes. Remove bread from pan, place on rack ,and let cool. Recipe by: Ruth G. Posted to JEWISH-FOOD digest by Lenore Gould on Oct 08, 1998, converted by MM_Buster v2.0l.
