CRAM-JAM COFFEE BRAID
1/2 cup warm, not hot, water
1 package Fleischmann's Active Dry Yeast
1 egg
1 tablespoon sugar
2 1/2 cups Bisquick baking mix
1 cup raspberry jam
1/2 cup finely cut dried apricots
1/2 cup chopped pecans
Measure 1/2 cup warm water in a bowl; sprinkle on yeast. Stir until dissolved. Then add egg, sugar and Bisquick; beat vigorously.
Turn onto board dusted with additional biscuit mix. Knead until smooth, about 20 times. Roll into rectangle 14x9 inches. Place on greased baking sheet.
Mix together jam, apricots and pecans and spoon down the center. With scissors, cut dough along either side of filling into inch-wide strips; fold from side to side, at an angle, across filling. Cover. Let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
Bake at 350 degrees F for 20 minutes, or until golden brown.
Makes one braid
Source: Better Homes & Gardens magazine, February, 1960
1/2 cup warm, not hot, water
1 package Fleischmann's Active Dry Yeast
1 egg
1 tablespoon sugar
2 1/2 cups Bisquick baking mix
1 cup raspberry jam
1/2 cup finely cut dried apricots
1/2 cup chopped pecans
Measure 1/2 cup warm water in a bowl; sprinkle on yeast. Stir until dissolved. Then add egg, sugar and Bisquick; beat vigorously.
Turn onto board dusted with additional biscuit mix. Knead until smooth, about 20 times. Roll into rectangle 14x9 inches. Place on greased baking sheet.
Mix together jam, apricots and pecans and spoon down the center. With scissors, cut dough along either side of filling into inch-wide strips; fold from side to side, at an angle, across filling. Cover. Let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
Bake at 350 degrees F for 20 minutes, or until golden brown.
Makes one braid
Source: Better Homes & Gardens magazine, February, 1960
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