Apricot Ladder Loaf

Nonstick spray coating

1 16-ounce loaf frozen white or whole wheat bread dough, thawed*
1/2 cup sugar-free apricot, strawberry, or red raspberry spread
1/2 cup chopped apricots; chopped, peeled peaches; blueberries; or raspberries

Spray 2 baking sheets with nonstick coating; set aside. Transfer thawed bread dough onto a lightly floured surface. Divide the dough in half. Roll each half of the dough into a 12x7-inch rectangle. Carefully transfer each rectangle to a prepared baking sheet.

Cut up any large pieces of fruit in the preserves. For each loaf, spoon about 1/4 cup of the preserves down the center third of the dough rectangle to within 1-inch of the ends. Sprinkle 1/4 cup of the fruit over the preserves. On the long sides, make 2-inch-long cuts from the edges toward the center at 1-inch intervals. Starting at one end, alternately fold opposite strips of dough, at an angle, across filling. Slightly press the ends together in the center to seal. Cover and let rise in a warm place until nearly double (about 40 minutes).

Bake in a 350 degree F oven about 20 minutes or until golden brown. Remove from baking sheets. Cool slightly on wire racks; serve warm. Makes 2 loaves (24 servings).

*Note: to quick-thaw frozen bread dough in your microwave oven, remove from wrapper and place dough in a microwave-safe bowl. Cover and cook on 10 % power (low) for 15 to 17 minutes or until thawed, rotating dough frequently.

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