CRAM JAM COFFEE BRAID

1 package Fleischmann’s Active Dry Yeast
1/2 cup very warm water
1 egg
1 tablespoon sugar
2 1/2 cups Bisquick
1 cup raspberry jam
1/2 cup finely cut dried apricots
1/2 cup chopped pecans

Sprinkle Fleischmann’s Yeast into very warm water. Stir until dissolved. Add egg, sugar and Bisquick. Beat vigorously. Turn onto board well dusted with Bisquick. Knead until smooth, about 20 times.

Roll into rectangle 14 x 9 inches. Place on greased baking sheet.

Combine jam, apricots and pecans; spoon down center. With scissors, cut dough along sides of filling into inch-wide strips; fold from side to side, at angle, across filling. Cover. Let rise in warm place, free from draft, until doubled, about 1 hour.

Bake at 350 degrees F for 20 minutes, or until golden brown.

Makes 1 braid
From: Recipelink.com
Source: Recipe pamphlet: Bake it Easy! from Fleishmann's Yeast, Standard Brands, Inc., 1961