Recipe - Apricot Almond Coffeecake

4 Three fourths cup Flour all purpose
1 cup Brown sugar firm packed
One half teaspoon Salt
2 pack Yeast
One half cup Milk
One half cup Water
3 tablespoon Margarine
2 Eggs
One fourth cup Margarine melted
1 cup Apricots, chopped dried
One half cup Almonds, slivered

In a large bowl, mix 1 cup flour, One half cup brown sugar, salt and
undissolved yeast.
Heat milk, water and 3 tbs margarine to 120F 130F. Add to dry
ingredients; beat 2 minutes at medium speed of mixer. Add eggs and 1 cup
flour; beat at high speed 2 minutes. Stir in enough remaining flour to make
soft dough. Knead 8 to 10 minutes. Set in greased bowl; grease top.
Cover; let rise until doubled, about 1 hour. Punch dough down. Divide in
half; roll each to a 14 x 9 inch rectangle. Brush with melted margarine;
sprinkle with remaining brown sugar, apricots and almonds. Roll each up
from long side; seal seams. Cute each roll into 7 slices. Make 2 cuts in
side of each slice, 2/3 the way through. Fan sections; set on greased
baking sheet. Cover; let rise until doubled. Bake at 375F 15 to 20
minutes.
Cool. Glaze if desired. From Fleishmanns's Yeast package 11/90

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini