1 lb Frozen bread dough; thawed
2 ts Butter or margarine; softene
1/4 c Packed brown sugar
1 tb Flour
1 ts Cinnamon
2 c Finely chopped; crisp apples
Milk 2 tb Flour
2 tb Sugar
1 tb Butter or margarine
1/4 c Slivered almonds; optional
Divide bread dough in half. On a lightly floured surface, roll each half into an 8″ square. (For easiest rolling…let dough rest a few minutes.) Spread each square with 1 T. of the softened butter. For Filling: Combine brown sugar, 1 T. flour and cinnamon. Add apples; toss to coat. Spread half of the filling down the center of each square. Cutting from the right edge toward the filling, make 2-1/2″ long cuts in dough at 1″ intervals. Repeat from left edge. Fold strips alternately over filling. Fold ends under. Place loaves on a greased 15x10x1-inch jelly-roll baking pan. Brush with milk. Combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Sprinkle half of the crumbs over each loaf. Top with almonds, if you desire. Cover, and let loaves rise until nearly doubled in size… …about 45 to 60 minutes. Bake at 350` for 30 minutes, or until golden brown. Serve warm. Contributed by Helen Jolly. Formatted by Olivia Liebermann —–