Title: Apricot Almond Coffeecake Abm
Categories: Breadmaker Bread Fruit Holiday
Yield: 1 Loaf

4	oz	Apricot baby food
2	tb	Water
1	lg	Egg
1	tb	Margarine
3/4	ts	Salt
2	c	Bread flour
1	tb	Sugar
1	tb	Instant dry milk
1	ts	Bread machine yeast
FILLING
1/4	c	Apricot jam or preserves
3/4	c	Dried apricots, golden
		Raisins, or currants,
		Chopped
1/4	c	Almonds, toasted, chopped
ICING
1	c	Powdered sugar, sifted
2	tb	Milk
1/2	ts	Vanilla

Measure dough ingredients into bread machine pan in order suggested by the manufacturer. Process in dough/manual cycle. When cycle is complete, remove dough from machine to lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. On lightly floured surface, roll dough to 16 x 8-inch rectangle. To fill, evenly spread jam on dough to within 1/2-inch of edges. Sprinkle evenly with apricots and almonds. Beginning at long end, roll up tightly. Pinch seam to seal. Form into ring, pinch ends together to seal. Place, seam side down, on greased baking sheet. With sharp knife, cut slits, starting from outer edge, 3/4 of the way through dough at 1 inch intervals. Turn each section on it side to show filling, cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Bake at 350ø for 25 to 30 minutes or until done, covering with foil after 20 minutes to prevent excess browning. Remove from sheet; let cool on wire rack. Drizzle with icing. Icing: Combine powdered sugar, milk and vanilla. Stir until smooth.

From the files of Roberta Thompson Source: The News-Enterprise, Elizabethtown KY. Taste of Spring column in the Food section by Mary Alice Holt, food columnist, April 13, 1995 From: Robert Miles Date: 28 Sep 97 National Cooking Echo Ä

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